The Best and Most Unique Chili Recipes You’ve Got to Try
Looking for unique chili recipes? Try one of these comforting, top-rated favorites.
You’ll want to serve this with rolls or cornbread to soak up every delicious drop. Like more heat? Just use spicier versions of V8 juice and chili beans.—Cathy Bell, Joplin, Missouri
Learn more secrets for making the best chili ever.
I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, it was amazing! Tried it on my family and they all loved it. —Nancy Heishman, Las Vegas, Nevada
This is the recipe that turned my husband into a quinoa lover. I made it the day my husband got good news on a new job, and we'll always remember how excited we were as we ate this beautiful meal. —Claire Gallam, Alexandria, Virginia
Learn how to make another favorite slow-cooked chili recipe.
Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage.
My slow-cooker chili is packed with flavor. Swapping ground turkey for ground beef lightens it up, and sweet potato puree sneaks in a healthy dose of vitamin A.
—Rachel Lewis, Danville, Virginia
—Rachel Lewis, Danville, Virginia
Need to satisfy big, hearty appetites? Look no further than a chili brimming with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California
This robust chili teams rice and two types of beans with a variety of colorful vegetables for a hearty meatless meal that's great tasting and good for you. —Taste of Home Test Kitchen
Here's proof that chili doesn't have to be red. I combined several recipes and changed flavors until the recipe was just right. Trust me, this one is a keeper. —Tina Barrett, Houston, Texas
I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. —Roxanne Chan, Albany, California
This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. —Lisa Humphreys, Wasilla, Alaska
Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! —Jeanne Larson, Mission Viejo, California
This busy-day chili is packed with flavor. We make it ahead and freeze some to eat later. —Marisela Segovia, Miami, Florida
At our house, we just love a good comforting, hearty, tomato-based chili with bold flavors! This unique chili is loaded with veggies and flavor. You can also prepare the recipe in the slow cooker. Just add ingredients to the crock and cook over high heat for about 4 hours. —Courtney Stultz, Weir, Kansas
I got the best white chicken chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. Maybe it's the cream cheese! —Laura Brewer, Lafayette, Indiana
Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. —Taste of Home Test Kitchen
Pizza and chili together—what could be better? Fill folks up at halftime when you set out bowls of this chili. —Jennifer Gelormino, Pittsburgh, Pennsylvania
My husband and I love this chili because it smells so good as it simmers in the slow cooker all day. I can't think of a better way to use up leftover brats. He can't think of a better way to eat them! —Katrina Krumm, Apple Valley, Minnesota
For me, football, cool weather and chili just seem to go together. Whether I’m cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, I enjoy serving this chili on game day. —Chris Neal, Quapaw, Oklahoma
Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. —Jeanette Urbom, Louisburg, Kansas
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California
Nothing says fall like chili and apples. I use smoked paprika to give this slightly sweet chili a smoky kick. —Joyce Moynihan, Lakeville, Minnesota
In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are delicious rolled in tortillas and warmed up. It's so comforting to have a pot simmering when cold Kansas winds are blowing. —Michelle Beran, Claflin, Kansas
This savory chili is hearty and satisfying, and it will warm your guests up, too. —Sandy McKenzie, Braham, Minnesota
Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days. —Margie Shaw, Greenbrier, Arkansas
Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one.
This flavorful, meaty chili is my favorite...and it's so easy to prepare in the slow cooker. It's a great way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. —Stacy Law, Cornish, Utah
Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, Virginia
This chili may be loaded, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. —Mallory Lynch, Madison, Wisconsin
My family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana
This heart-healthy turkey quinoa chili is not only tasty, it's a vitamin and protein powerhouse! —Sharon Giljum, San Diego, California
My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. —Anthony Bolton, Bellevue, Nebraska
Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. —Julie Merriman, Cold Brook, New York
A dear neighbor gave me a pot of this delicious chili, and I asked for the recipe. The pork sausage is a nice change from the ground beef many chili recipes call for. —Janice Westmoreland, Brooksville, Florida
This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years. —Laura Manning of Lilburn, Georgia
My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
Looking for a hearty but healthy chili for your crew? Well, look no further, Dorothy Muenzer serves this robust meal to her Perry, New York gang and they keep coming back more. Chock-full of ground turkey, white kidney beans and diced tomatoes, it's so full of flavor, your family won't even miss the ground beef!
The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit by cool sour cream. —Fred Lockwood, Plano, Texas
My leftover pulled pork chili recipe is a busy cook's dream. Make it ahead and reheat later—it's even better the second day. —Peter Halferty, Corpus Christi, Texas