A truly cold night is a good reason to put a pot of chili on and let dinner take its time. These 7 picks cover beef, chicken, brisket, beans, quinoa, sweet potato, and several levels of smoky heat, with cooking times ranging from a quick half hour to a long simmer. Most work as full bowls with toppings and bread on the side, while one is built more as a sauce for hot dogs. That range gives you options whether the evening calls for a fast pot or something that can cook while the temperature keeps dropping.
Cincinnati Chili
A long simmer gives Cincinnati Chili its distinctive texture, with six servings ready in about 3 hours 15 minutes. Ground beef cooks with tomato sauce, vinegar, garlic, Worcestershire sauce, cocoa powder, chili powder, cinnamon, cloves, allspice, and other seasonings before going over spaghetti. That spiced meat sauce makes a strong first-cold-night dinner when a regular bowl of chili sounds too familiar. Add cheddar, onions, kidney beans, or oyster crackers at the table.
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Slow Cooker Southwestern Chili
Poblano and chipotle bring extra depth to Slow Cooker Southwestern Chili, which makes six servings in about 4 hours 10 minutes. Ground beef joins onion, garlic, crushed tomatoes, Rotel, black beans, corn, cumin, and chili powder in the slow cooker. The longer cook suits a cold day when dinner can build flavor without much last-minute work. Finish each bowl with cheese, sour cream, or cilantro, and add cornbread or tortilla chips alongside.
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White Chicken Chili
For a quicker cold-night option, White Chicken Chili makes six servings in about 30 minutes. Rotisserie chicken simmers with onion, jalapeno, garlic, cumin, oregano, chili powder, chicken broth, green chiles, cream cheese, heavy cream, bell pepper, and lime juice. The creamy base gives the lineup a clear break from tomato-heavy beef chilis. Top bowls with avocado, sour cream, cheese, or cilantro and serve while everything is still steaming.
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Smoked Brisket Chili
Smoked meat gives Smoked Brisket Chili a substantial base for eight servings in about 1 hour 15 minutes. Brisket cooks with onion, bell pepper, garlic, chili powder, cumin, oregano, smoked paprika, chipotle powder, tomato paste, dark beer, beef broth, tomatoes, masa, beans, and other seasonings. The combination brings plenty of depth to a cold evening without requiring an all-day cook. Set out cornbread, shredded cheese, or sliced green onions for serving.
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Over the Top Chili
Ground beef and a heavily seasoned tomato base make Over the Top Chili an eight-serving option that takes about 2 hours 15 minutes. Worcestershire sauce, Montreal steak seasoning, bell pepper, onion, garlic, chili powder, cumin, chipotle, crushed tomatoes, diced tomatoes, beans, chiles, tomato paste, and beef broth fill out the recipe. Its longer cooking window fits a night when the weather turns cold enough to keep everyone inside. Serve with cheese, sour cream, or sturdy chips.
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Hot Dog Chili
Unlike the bowl-style recipes around it, Hot Dog Chili makes six servings in about 55 minutes and is designed mainly as a topping. Lean ground beef cooks with onion, garlic, chili powder, cumin, Worcestershire sauce, Maggi seasoning, tomato paste, beef broth, and salt until the mixture is spoonable. It can still earn a spot on a cold night when hot dogs or fries are already planned. Keep it hot and let everyone add their own portion.
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Sweet Potato Chili with Quinoa
Sweet potato and quinoa give Sweet Potato Chili with Quinoa a meatless route to a substantial cold-night bowl, with six servings ready in about 1 hour. Onion, garlic, chili powder, cumin, chipotle powder, vegetable broth, black beans, fire-roasted tomatoes, corn, and lime juice join the sweet potato and quinoa. The mix gives the roundup a different texture and ingredient profile from the beef-heavy options. Serve it with avocado, cilantro, lime, or tortilla chips.
Get the Recipe: Sweet Potato Chili with Quinoa