The first stretch of cooler weather makes a simmering pot of chili sound useful again. These seven recipes cover the range, from smoke-heavy beef chili and a slow-cooker Southwestern pot to creamy white chicken chili and Cincinnati-style chili served over spaghetti. There is also a quick hot dog chili and a meatless sweet potato version with quinoa for nights when you want something different. Each one gives you a solid reason to bring out a big bowl as soon as the temperature drops.
Over the Top Chili
Deep smoke and a thick, beefy texture make Over the Top Chili the kind of dinner that suits the first properly cool weekend. Eight servings take 2 hours and 15 minutes, with ground beef, bell pepper, onion, tomatoes, beans, green chiles, cumin, chili powder, and chipotle powder. The beef cooks above the chili on the smoker so its drippings fall into the pot. Add cheese, sour cream, jalapeños, or crushed tortilla chips at the table.
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Smoked Brisket Chili
Big chunks of brisket give Smoked Brisket Chili a substantial bite that works especially well when the weather turns cold. Eight servings take 1 hour and 15 minutes, using smoked brisket, tomatoes, beans, dark beer, beef broth, chili powder, cumin, smoked paprika, and chipotle powder. The pot can finish on a smoker or simmer on the stove, depending on what is practical. Top bowls with sour cream, cheddar, onion, jalapeño, or avocado before serving.
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Southwestern Chili
Slow afternoons are exactly where Southwestern Chili earns its place, with the slow cooker handling most of the work after a short stovetop start. Six servings take 4 hours and 15 minutes on the recipe card, combining ground beef, poblano, garlic, crushed tomatoes, Rotel, black beans, corn, cumin, chili powder, and chipotle powder. The finished chili can be topped with cheese, sour cream, or cilantro and served with cornbread, tortilla chips, or warm tortillas.
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White Chicken Chili
Creamy without requiring a long simmer, White Chicken Chili gets six servings onto the table in 30 minutes. Rotisserie chicken, green chiles, cream cheese, heavy cream, jalapeño, bell pepper, chicken broth, cumin, oregano, and chili powder build the thick base. Lime juice goes in at the end to brighten the richer ingredients. Spoon it into bowls with avocado, sour cream, cilantro, lime, or shredded Jack cheese when a cooler weeknight calls for something quick.
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Hot Dog Chili
Diner-style rather than bowl-style, Hot Dog Chili is a smooth beef topping made for loading onto hot dogs, burgers, or fries. Six servings take 55 minutes with ground beef, grated onion, garlic, chili powder, cumin, Worcestershire sauce, Maggi seasoning, tomato paste, and beef broth. Breaking the beef into very fine crumbles gives it the texture associated with classic chili dogs. Keep a batch on hand for casual dinners when the weather makes hot, messy food sound especially good.
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Sweet Potato Chili with Quinoa
A hearty meatless bowl rounds out the list with Sweet Potato Chili with Quinoa, which serves six in 1 hour. Sweet potato, black beans, fire-roasted tomatoes, quinoa, corn, vegetable broth, garlic, cumin, chili powder, and chipotle powder simmer together in one pot until thick. The quinoa adds body while the sweet potato softens into the broth. Finish bowls with avocado, cilantro, crema, or grated cheese, and serve with cornbread or tortilla chips on a cool evening.
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Cincinnati Chili
Different from the usual bowl of chunky chili, Cincinnati Chili cooks down into a finely textured, deeply spiced meat sauce meant for spaghetti. Six servings take 3 hours and 15 minutes, with ground beef, tomato sauce, onions, garlic, cocoa powder, chili powder, cinnamon, cloves, allspice, and cumin. Serve it two-way over spaghetti, or add cheddar, diced onions, and kidney beans for the traditional three-, four-, or five-way versions.
Get the Recipe: Cincinnati Chili