The Best Chili Recipes from Coast to Coast

As one of the cooks at the firehouse, I used to prepare meals for 10 men. This chili was among their favorites. —Richard Clements

My sister shared this 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

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

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

My husband had this type of chili when visiting a friend in Ohio and was super- thrilled when I made it at home. Our favorite way to serve it is five-way with spaghetti, cheese, onions and beans. —Tari Ambler

At chili suppers, this one always disappears first! It’s nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. —Janie Turner

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

Back in the day, cattle drivers and pioneers would make and serve their food from covered wagons. For an extra-spicy kick, double the chili powder, but make sure you’ve got a cool drink close by! —Eugene Jarzab Jr.

I add macaroni to chili for a hearty dinner. I often serve it for company or potlucks and occasionally add taco seasoning or use beanless chili and add black beans. —Lee Steinmetz

I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland

This heart-healthy chili is not only tasty, it’s a vitamin and protein powerhouse! I’ve come to cook many different quinoa recipes, but this one is definitely my favorite. —Sharon Giljum

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

Everyone who tastes my chili comments that it is restaurant-quality. It’s especially good with homemade corn bread. In Springfield, Illinois, they spell chili with two L’s, making it the “Chilli Capital of the Civilized World.” —Shannon Wright

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

Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll fool any meat lover. —Pam Ivbuls, Omaha, Nebraska

Served with a hot loaf of bread and a side salad, this slow-cooker chili makes a hearty meal. The recipe was inspired by two friends when we were talking about food at a potluck barbecue. —Phyllis Shyan

My family is crazy about this slow cooker chili because it uses ingredients you don't usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated. —Deborah Vliet, Holland, Michigan

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

Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes, like this change-of-pace chili. —Kaye Whiteman

Cowboys used to make lots of chili thanks to the easy-to-keep ingredients in the recipe. Toasting the peppers for this chili releases their earthy flavors—but do wear gloves when handling dried peppers and seeds. —Rachel Sprinkel

In Colorado, we get away from beef and poultry and use other meats in our chili. This hearty and spicy lamb stew is wonderful with fresh rolls and your favorite green salad. —Karen Gorman

Hunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chilies and seasonings, it’s a satisfying supper that would be yummy served with a side of corn bread. —Steve Westphal

This busy-day chili is packed with flavor. We make it ahead and freeze some to eat later. —Marisela Segovia