Hey I'm Chuck "The Chili Guy" Miller. Chili is my passion so I have expertly crafted my list of tried and true award worthy chili recipes that will warm your soul. My gift to you from one chili connoisseur to another. - Chuck
The standard chili definition is that it’s a robust and spicy stew-like dish including meat and chili peppers. When they’re cooked together with other ingredients, the result is a delicious blend of the heat from the chili peppers with the savory flavors of the meat.
What Is Chili’s History?
Chili’s origins trace back to the 1800s, with Texas often claiming to be chili’s birthplace. Chili evolved from a humble stew made by cowboys on the trail to a beloved international dish. Today, chili is a versatile favorite, served at cook-offs, family gatherings, and restaurants worldwide.
What Are the Most Common Chili Ingredients?
Meat: Ground beef is the classic choice, but turkey, chicken, pork, or even vegetarian options are popular variations.
Chili Peppers: These provide heat to the dish. Common choices include jalapeño, poblano, or serrano peppers.
Beans: Kidney, pinto, or black beans add texture and substance.
Tomatoes: Crushed or diced tomatoes add a tangy sweetness to chili.
Spices: Key spices include chili powder, cumin, paprika, and garlic powder.
Chili is great for lots of occasions, from family dinners to tailgate parties, but it’s seldom served alone. If you’re trying to decide what goes with chili, you’ve got lots of options, from simple sides to heartier fare. Some of the most popular foods to serve with chili include:
Cornbread
Tortilla chips
Breadsticks
Potato skins
Cheese bread
Quesadillas
Baked potatoes
Tacos
Jalapeno poppers
Salad
French fries
Grilled cheese sandwiches
Hot dogs
If you’re looking for a more unique food to pair with your chili that you may not have thought of, you could also try cinnamon rolls: It may sound weird, but don’t knock it until you try it!
A bowl of chili is great, but a bowl with some tasty chili toppings is even better. Some of the most popular choices for what goes on chili include:
Cheese: Cheese and chili are a match made in culinary heaven. Whether it’s sharp cheddar, Monterey Jack, or creamy queso, the gooey goodness of melted cheese adds richness to your chili.
Sour Cream: A dollop of sour cream provides a delightful contrast to the spicy heat of chili. It also helps balance the flavors.
Chopped Onions: Raw or sautéed, onions bring a satisfying crunch and a sweet, earthy flavor that complements the savory chili.
Jalapeños: For those who crave extra heat, sliced jalapeño peppers are a delicious topping. They deliver a spicy kick that’s perfect for chili-lovers with a bold palate.
Avocado: Creamy avocado chunks add a refreshing, buttery texture that offsets the chili’s heat while providing a burst of nutrition.
Cornbread: A warm slice of cornbread on the side or crumbled on top is a classic accompaniment to chili, offering sweetness and a delightful contrast in texture.
Cilantro: Fresh cilantro can add a burst of flavor and color to your chili bowl.
What Goes in Chili? Ingredients Most Commonly Used for Chili Recipes
Most of what goes in chili is likely to be in your kitchen already, as a lot of the ingredients are pantry staples. These simple chili ingredients come together quickly and easily to create something that’s filling and truly delicious.
For the classic chili recipe that most people think of when they are talking about this dish, you’re going to need:
Ground beef
Tomato paste
Beef broth
Garlic
Diced tomatoes
Kidney beans
Onion
Tomato sauce
Brown sugar
Chili powder
Cumin
Paprika
Salt
Pepper
Cayenne pepper
You may also want to include some toppings for your chili in your ingredient list. Sour cream and shredded cheese make good chili toppings, and so do avocado, chopped onion, and cilantro. Add any or all of these to create the perfect bowl of chili!
I think one of the best combinations you’ll ever find is cornbread with chili. They’re the perfect partners in crime, finding a cozy spot in your belly every time. Even without chili though, this sweet cornbread recipe is an awesome side to throw down for the family, and it’s easier than you think to make from scratch!
Best Cornbread Recipe
You want that slightly sweet yet slightly salty cornbread for dinner tonight? This is the best cornbread recipe to make. It’s full of flavor and has a great texture that you’ll love with any of my chili recipes or for a tasty side any time.
Homemade Cornbread Ingredients
All-purpose flour – This is how we get started.
Yellow cornmeal – Can’t have cornbread without this, plus it gives it that lovely yellow color. The star in any recipe for cornbread.
Baking soda and baking powder – Both of these help make it soft and delightful while getting it to rise.
Buttermilk – A necessity in any proper buttermilk cornbread recipe.
Eggs – Binds the cornbread together.
Butter – Go with unsalted and have it melted and ready before you start.
Salt – Just a little is all you need for balance.
Easy Cornbread Recipe
I don’t know about you, but I don’t want the wife and kids to suffer through a bland box mix of cornbread. Especially when you can make this simple cornbread recipe from scratch in just 30 minutes with only 8 ingredients. Try this easy cornbread recipe and you’ll never go back to a box again.
How do you Make Cornbread from Scratch
To make this homemade corn bread recipe, you’ll start by preheating your oven to 400F and melt your butter in a 9-inch cast iron skillet without burning it. As that heats, whisk the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of these and add the buttermilk and eggs. Mix this well to combine, then slowly add that melted butter which should be cooled now so you don’t scramble up the eggs. Take the cast iron skillet from the oven and add the batter, then bake your cast iron cornbread until it is golden brown. Let it cool 8 to 10 minutes before you slice and serve.
Expert Tips and Tricks for the Perfect Corn Bread Recipe Every Time
Use cast iron. I made this moist cornbread recipe for a cast iron skillet which gives it that down-home flavor. But you can also do this in a 9-inch square baking dish if that’s what you’ve got. However, I highly recommend making a cast iron skillet cornbread. Its easy and the cast iron helps form a tasty crust.
No buttermilk? Make it by adding a tablespoon of either white vinegar or lemon juice to a cup of milk. Making a cornbread recipe with buttermilk is the traditional way of making a proper corn bread.
Make sure the butter cools before mixing in. If you don’t, you will wind up with scrambled eggs instead of a batter.
Check the center. Using a toothpick, you can tell if your homemade corn bread recipe is cooked through and ready to cool.
What is cornbread made of?
A homemade cornbread recipe is made with flour, yellow cornmeal, baking soda, baking powder, salt, buttermilk, eggs, and butter.
What kind of cornmeal is used in cornbread?
Yellow cornmeal is used to make cornbread. You can also use white cornmeal if that’s what you have.
What does adding an extra egg to cornbread do?
It helps bind the cornbread together better so it won’t fall apart all over the place.
Do you have to use baking powder in cornbread?
You need to use baking powder in cornbread. Without it, it will not rise. If you’re out of baking powder, you’ll need to use something else. Self-rising flour can replace the flour, baking soda, and the salt in the recipe.
Is oil or butter better for cornbread?
Butter is definitely better because it adds a richness with that signature buttery taste.
Do you put egg in cornbread?
Yes, it needs to bind the batter together. In this recipe, you will use 2 eggs which will give it a moist and cake-like texture.
How to make homemade cornbread?
Just follow this recipe and you’ll be on your way to making homemade cornbread. It requires flour, yellow cornmeal, baking soda, baking powder, salt, buttermilk, eggs, and butter.
What to add to cornbread to make it taste better?
For this recipe, buttermilk is used. It adds that zing and depth, plus keeps it moist and delicious.
Is cornbread supposed to be sweet?
Cornbread should be a little sweet without being cloying. It should still complement savory foods quite well rather than be like a dessert.
How do you make cornbread moist?
Cornbread becomes moist by using buttermilk and 2 eggs in the batter. This gives it the best texture.
What’s the difference between Southern cornbread and regular cornbread?
Southern cornbread features a buttery finish and uses more eggs. The eggs give it more of a cake-like texture that doesn’t crumble apart.
How Long to Bake Cornbread?
When making cornbread in a cast iron skillet, you can bake it at 400F for 20 minutes or until golden brown. Remember to check the center with a toothpick to make sure it has cooked through.
How long does cornbread stay in the oven?
Cornbread should bake for about 20 minutes in the oven at 400F.
What temperature should cornbread be when done?
Use a thermometer and check the center to see if your cornbread is ready. It should read at 194F.
How to Store Cornbread?
Cornbread is fine on the counter when stored properly. It should be away from sunlight and heat. If you want it to last longer, put it in the fridge.
How Long Does Cornbread Last?
Cornbread can last a few days on the counter, but after that, should be in the fridge. In the fridge in an airtight container, it will last for a week.
Can You Freeze Cornbread?
If you’ve made more cornbread than can be eaten in that amount of time, put it in the freezer. Use a heavy-duty freezer bag or airtight container and it will last about 3 months.
How to reheat Cornbread?
It’s easy with the oven. Preheat it to 350F, wrap it in foil in an oven-safe dish, and bake for about 15 minutes tops.
This is the ultimate skillet cornbread recipe that pairs amazingly well with so many dishes. This is a family favorite for backyard BBQ's and dinner around the table. This cast iron skillet corn bread comes out moist and buttery sweet with a soft moist center and golden brown on the top.
This cornbread was made for. A cast-iron skillet! However, it works just as well in a 9- inch square baking dish. Start by preheating the oven to 400F and heat 1/2 cup of butter in a 9 inch cast iron skillet right before adding the batter (make sure the butter doesn’t burn inside the skillet).
In a large mixing bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt. Create a small well in the center of your dry ingredients and add in the buttermilk and eggs. Mix well to combine, then slowly add in the cooled melted butter to avoid scrambling the eggs.
Remove your cast-iron skillet from the oven and pour the batter in. Bake the cornbread until reaches a golden brown color and a toothpick in the center comes. Allow to cool 8-10 minutes before slicing and serving.
Did you know that the chemicals in chili peppers that make them spicy can also help lower your blood sugar levels? The beans in chili are also low on the glycemic index, meaning that they don’t mess with your blood sugar much. That means that if you’re diabetic, chili can actually be good for you! Just make sure to use low-sodium chicken broth and lean ground beef to keep it healthy.
Ingredients
3 tbsp olive oil
6 garlic cloves, minced
1 1/2 cups onions, chopped
1 lb lean ground beef
2 tbsp garlic powder
2 tbsp cumin
2 tsp salt
1 1/2 tbsp chili powder
1 tsp pepper
32-oz can kidney beans, drained
15-oz can black beans, drained
1 cup bell pepper, chopped
3 jalapeno peppers, chopped
1 cup low-sodium chicken broth
29-oz can tomato sauce
29-oz can diced tomatoes
Instructions
On a burner set to medium heat, place a large pot and put in your olive oil and garlic. Then, add your onions. Stir them over the heat for about 5 minutes, until they become translucent.
Add in your lean ground beef. Mix it in with your onions and garlic until the meat is cooked all the way.
Add your beans and peppers, then the garlic powder, chili powder, cumin, salt, and pepper.
Add in your tomato sauce, diced tomatoes, and chicken broth.
Let the mixture come to a boil, then reduce the temperature to a lower heat setting so it can simmer for 25 to 35 minutes.
The average chili recipe serves 4 to 6 people, but it’s really easy to scale the recipe up and make chili for a crowd. Get out your biggest pot and you’ll soon have enough tasty chili for a party!
Ingredients
5 tbsp olive oil
15 garlic cloves, minced
2 large onions, chopped
3 lb ground beef
1/4 cup garlic powder
6 tbsp cumin
2 tbsp salt
1/4 cup chili powder
1 tbsp pepper
3 32-oz cans kidney beans, drained
3 15-oz cans black beans, drained
5 cups bell peppers, chopped
9 chopped serrano peppers
3 cups chicken broth
3 29-oz cans tomato sauce
3 29-oz cans diced tomatoes
Instructions
On a burner set to medium heat, heat up the olive oil in a large pot, then add the garlic and let it cook for about a minute. Then, add the onions and cook them until they’re browned and translucent.
Put in the ground beef, break it up with your spoon or spatula, and cook it until it’s fully cooked.
Drain the cans of beans and dump them both into the pot. Then, dump in the peppers and seasonings. Stir everything together.
Add the chicken broth, tomato sauce, and diced tomatoes and stir. Bring the chili to a boil, then turn down the heat and let it simmer for about a half-hour or until it reaches the consistency you like.
When you make chili, you can just eat it out of a bowl, but you can also use it to make other things, including some really tasty chili enchiladas. All you need is a couple of extra ingredients to make a different take on chili for dinner!
Ingredients
1 lb ground beef
3 tbsp olive oil
2 cups red onions, chopped
6 garlic cloves, minced
2 tbsp cumin
2 tsp salt
1 tsp pepper
2 tbsp garlic powder
2 tbsp chili powder
1 cup chicken broth
32-oz can kidney beans, drained
15-oz can black beans, drained
29-oz can tomato sauce
29-oz can diced tomatoes
5 cups bell peppers, chopped
2 jalapeno peppers, chopped
½ cup vegetable oil
10-ounce package of corn tortillas
1 1/2 cups shredded cheddar cheese plus 1/2 cup for the topping
Instructions
Preheat your oven to 350 degrees Fahrenheit. Put a pot on the stove over medium heat. Add the olive oil and garlic to the pot and let it cook for 2 minutes. Then, add the chopped onion and cook it until it’s well browned.
Add the meat to the pot, break it up, and cook it until it’s done.
Add the peppers, beans, spices, broth, and tomato products. Stir everything together really well.
Bring the mixture to a boil. Then, turn down the heat and simmer it for about a half-hour.
While the chili is simmering, warm the vegetable oil in a small skillet. Using a pair of tongs, dip your tortillas into the oil one at a time to warm both sides, then sprinkle each with cheddar cheese down the center and roll them up. Place the rolled-up tortillas side-by-side in a baking dish with the seam sides down.
Once you’ve filled all of the tortillas and put them all in the pan, pour the chili over them and top with the remaining shredded cheese.
Bake your enchiladas for about 20 minutes or until the cheese is bubbly.
Chili tastes great the day after you make it, but having a bowl of chili for lunch or dinner is only one way to eat up the leftovers. Why not try having chili for breakfast? This recipe for chili eggs makes a hearty breakfast bake that’s sure to help you wake up and face the day!
Ingredients
4 cups of leftover chili
4-6 eggs
Salt and pepper
Avocado
Tortillas or tortilla chips (optional)
Instructions
Preheat your oven to 425F.
Get out a heavy, oven-safe skillet and put it on the stove. Put the chili in the pan and heat it to a simmer.
Use a big spoon to make indentations in the chili where the eggs will go. Crack an egg into each indentation, then sprinkle on salt and pepper.
Put the skillet in the oven and let it bake for 5 to 10 minutes, until the eggs are cooked how you like them.
Grab some potholders and pull the pan out of the oven. Top your chili eggs with sliced avocado and tortilla chips or tortillas.
Chili is easy to make for a party, and it tastes great out of the freezer, too. But sometimes, you might be short on fridge space and just want to make a couple of bowls of chili for one night’s dinner. Luckily, it’s not too hard to scale down the recipe to make chili for two.
Ingredients
¼ lb ground beef
¼ cup chopped onion
1 clove garlic, minced
1 can chili beans, undrained
1 can diced tomatoes
1.5 tsp chili powder
1.5 tsp ground cumin
Instructions
Cook the beef and onion over medium heat in a saucepan. When the beef is no longer pink, add the garlic and cook it for about a minute.
Drain the fat from the pan, then set it back over the heat. Add the spices, beans, and tomatoes, and bring the mixture to a boil.
Reduce the heat, cover the pot, and let it simmer for 10 to 15 minutes, stirring occasionally. If the chili seems too watery, cook it for a few more minutes uncovered until it’s the texture you like.
