A truly unforgettable chili isn’t just hot or hearty—it’s layered. You’ve got to balance rich, slow-simmered meat, bold spice, depth from aromatics, and a slow burn that builds instead of blasting you in the face. Whether it’s smoky Texas-style with no beans, a classic beef-and-bean combo, or a white chicken version with just enough creaminess, good chili sticks with you long after the bowl is gone.
This list pulls together 15 chili recipes that’ve stood out—whether at state fairs, family cookoffs, or online competitions. They’ve got heart, flavor, and just enough brag-worthy heat to keep people coming back for seconds. Some are meaty and bold, others lean into unique ingredients or surprising textures—but every single one is worth a spoon.
So grab a Dutch oven and let’s get into the kind of chili that wins contests and clears out slow cookers in record time.
Quick-Glance Recipe Table
| Recipe Title | Chili Style | Heat Level | Best For |
|---|---|---|---|
| Texas-Style Beef Chili | No beans, all beef | Medium–High | Game days, purists |
| Classic Beef and Bean Chili | Traditional | Medium | Family dinners |
| White Chicken Chili | Creamy, light heat | Mild–Medium | Weeknight dinner, lighter |
| Slow-Cooker Brisket Chili | Smoky, rich | Medium | Set-it-and-forget-it |
| Vegetarian Three-Bean Chili | Hearty, plant-based | Mild | Meatless Mondays |
| Cincinnati Chili | Spiced, over spaghetti | Low | Unique twist, kids love it |
| Turkey Sweet Potato Chili | Slightly sweet, healthy | Mild–Medium | Clean eating, batch cooking |
| Spicy Chorizo Black Bean Chili | Bold and smoky | High | Chili fanatics |
| Pumpkin Chipotle Chili | Smoky-sweet seasonal | Medium | Fall meals, cozy days |
| Green Pork Hatch Chile | Tangy, tomatillo-based | Medium | Weekend cooking, bold flavor |
| Beer Bacon Chili | Rich, complex | Medium–High | Tailgates, BBQ nights |
| Chocolate Mole Chili | Deep, dark, unexpected | Medium | Impressing guests |
| Cajun Andouille and Red Bean Chili | Southern-style kick | Medium | Flavor-forward meals |
| Black Bean and Corn Chili | Quick, vegetarian | Low | 30-minute meal, light bite |
| Chili Mac Skillet Bake | Hybrid comfort | Medium | Family-friendly dinner |
1. Texas-Style Beef Chili (No Beans, All Flavor)
This one’s for the purists. Deeply browned chunks of beef simmer low and slow in a bold, smoky chili sauce with zero beans and zero fluff. It’s thick, spicy, and unapologetically all about the meat.
Texas chili is famous for its minimalism: no tomatoes, no fillers—just layers of dried chile flavor and beef that’s been treated with care. It’s the kind of bowl that sticks to your ribs and warms your core, especially when served with cornbread or over rice.
Why This Recipe Works
- Dried chiles add rich, authentic flavor instead of relying on spice mixes
- Cubed beef chuck stays juicy and tender after long simmering
- No beans = pure meat-forward experience for chili traditionalists
- The depth comes from slow cooking and simple, powerful ingredients
Ingredient Swap Ideas
- Use brisket or short rib instead of chuck
- Add a splash of espresso or cocoa powder for deeper color
- Try a mix of ancho, guajillo, and pasilla chiles for layered flavor
- Include beer or beef stock for a more robust broth
Ingredients
- 2 lbs beef chuck, cut into ½-inch cubes
- 4 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- Salt and pepper, to taste
- Optional toppings: chopped onions, shredded cheddar, sour cream
Instructions
- Toast dried chiles in a dry skillet until fragrant, about 1–2 minutes. Soak in hot water for 15 minutes. Blend with a bit of soaking water to make a smooth paste.
- Brown the beef in batches in a large Dutch oven until deeply seared. Set aside.
- Sauté onions and garlic in the same pot. Add tomato paste, cumin, and paprika. Cook until paste darkens.
- Return beef to the pot. Add chile paste, beef broth, and vinegar. Stir, bring to a simmer, then lower heat and cover. Cook for 2–3 hours until beef is fork-tender.
- Uncover and simmer 30 more minutes to thicken. Taste and adjust salt. Serve hot with optional toppings.
2. Classic Beef and Bean Chili (The Crowd Favorite)
This is the chili most of us grew up with—hearty ground beef, kidney beans, and a spiced tomato base that simmers into something warm, comforting, and totally satisfying. It’s the kind of chili that smells like home and works for just about any occasion.
It’s not flashy, but it’s reliable and delicious. The kind of recipe you pull out for family dinners, potlucks, or game nights because everyone says, “That’s the one.”
Why This Recipe Works
- Ground beef browns quickly and holds flavor beautifully
- The combo of tomato paste and diced tomatoes adds body and brightness
- Beans stretch the dish and make it more filling
- Mild spice level that can be dialed up or down easily
Ingredient Swap Ideas
- Use pinto or black beans instead of kidney
- Add corn or bell peppers for texture and sweetness
- Swap beef for ground turkey or chicken
- Use fire-roasted tomatoes for a smoky edge
Ingredients
- 1 lb ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup beef broth
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Brown ground beef in a large pot over medium heat. Drain excess fat if needed.
- Add onion and garlic. Sauté 3–5 minutes until soft. Stir in tomato paste and cook for 2 more minutes.
- Add tomatoes, beans, broth, and spices. Bring to a simmer.
- Reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
- Uncover and simmer 10 more minutes to thicken. Adjust seasoning and serve.
3. White Chicken Chili (Creamy, Tangy, and Light)
This chili flips the script—using tender shredded chicken, creamy white beans, and green chiles instead of the usual tomato-beef combo. It’s lighter, tangier, and has just enough warmth from jalapeño and spices.
It’s perfect for when you want chili that’s cozy but not heavy. Serve it with crushed tortilla chips, lime wedges, or a big handful of shredded Monterey Jack.
Why This Recipe Works
- White beans create a rich texture while keeping it light
- Chicken adds lean protein and tender bites
- Green chiles and lime juice brighten every spoonful
- Comes together fast—great for busy weeknights
Ingredient Swap Ideas
- Use rotisserie chicken to save time
- Swap cream cheese for sour cream or heavy cream
- Add corn or diced bell peppers for color and crunch
- Use cannellini or navy beans instead of Great Northern
Ingredients
- 2 cups shredded cooked chicken
- 1 tbsp olive oil
- 1 small onion, diced
- 1 jalapeño, seeded and chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 2 cans (15 oz) white beans, drained and rinsed
- 2 cups chicken broth
- ½ tsp cumin
- ¼ tsp oregano
- Juice of 1 lime
- ⅓ cup sour cream or cream cheese
Instructions
- Heat oil in a pot. Sauté onion, jalapeño, and garlic until softened.
- Add green chiles, beans, broth, chicken, and spices. Bring to a simmer.
- Simmer for 20–25 minutes uncovered.
- Stir in sour cream or cream cheese. Mix until smooth. Add lime juice and serve hot.
4. Slow-Cooker Brisket Chili (Deep Flavor, Low Effort)
If you want a chili that practically cooks itself but tastes like you stood over the stove all day, this one’s it. Tender shredded brisket melts into a sauce built with tomatoes, spices, and a hint of beer.
It’s bold, smoky, and perfect for slow-cooker fans who want a chili that tastes like competition-level results with minimal hands-on time.
Why This Recipe Works
- Brisket gets ultra-tender after slow cooking
- Cooking low and slow lets spices deepen and bloom
- Beer adds body and a rich bitter-sweet finish
- It’s make-ahead and freezer-friendly
Ingredient Swap Ideas
- Use chuck roast or short ribs instead of brisket
- Replace beer with beef broth for alcohol-free version
- Add chipotle peppers in adobo for more smoke
- Stir in cocoa powder or espresso for depth
Ingredients
- 2 lbs beef brisket, trimmed and cut into chunks
- 1 yellow onion, sliced
- 4 cloves garlic, chopped
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 can (15 oz) crushed tomatoes
- 1 cup beer (amber or dark)
- Salt and pepper, to taste
Instructions
- Place brisket in slow cooker. Top with onion, garlic, and spices.
- Pour in tomatoes and beer. Stir gently to coat meat.
- Cook on LOW for 8–10 hours or HIGH for 5–6 hours.
- Shred meat in the pot and stir to combine. Cook uncovered for 30 more minutes to thicken.
5. Vegetarian Three-Bean Chili (Hearty and Meatless)
This chili proves you don’t need meat to make something bold, rich, and satisfying. With a trio of beans, diced tomatoes, and smoky spices, this dish brings serious flavor—and a surprising amount of protein.
It’s an excellent option for meatless dinners, and you won’t miss the meat at all once it’s simmered together.
Why This Recipe Works
- Three types of beans keep the texture interesting
- Bold spice mix brings deep flavor without meat
- Great for batch cooking or freezing in portions
- High in fiber and plant-based protein
Ingredient Swap Ideas
- Use lentils or chickpeas for variety
- Add butternut squash or sweet potato chunks
- Stir in spinach or kale at the end
- Top with avocado or nutritional yeast for richness
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans
- 1 can (15 oz) kidney beans
- 1 can (15 oz) pinto beans
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 ½ cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and pepper
Instructions
- Heat oil in a large pot. Add onion, bell pepper, and garlic. Cook until soft.
- Add beans, tomatoes, broth, and spices. Stir to combine.
- Bring to a boil. Reduce heat and simmer for 30 minutes.
- Adjust seasoning. Serve with tortilla chips or bread.
6. Cincinnati Chili (Spiced and Unexpected)
This regional classic breaks all the rules—ground beef simmered in a sauce made with cinnamon, cocoa, and warm spices, served over spaghetti with a mountain of cheese. Sound strange? Maybe. But one bite and you’ll get why people swear by it.
Serve it “3-way” (chili, spaghetti, cheese), “4-way” (add onions or beans), or go full “5-way” with everything.
Why This Recipe Works
- Unique blend of spices makes it stand out instantly
- Sweet and savory balance pairs perfectly with pasta
- Super versatile serving options
- Can be made ahead and gets better overnight
Ingredient Swap Ideas
- Add tomato paste for extra body
- Use ground turkey or bison
- Swap spaghetti with rice or fries for a different base
- Top with crushed crackers instead of cheese
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cups beef broth
- 1 can (8 oz) tomato sauce
- 2 tbsp chili powder
- 1 tbsp cocoa powder
- 1 tsp cinnamon
- ½ tsp allspice
- 1 tbsp apple cider vinegar
- Salt and pepper
- Cooked spaghetti and shredded cheddar for serving
Instructions
- Heat oil and cook onion until soft. Add ground beef and brown fully.
- Add broth, tomato sauce, spices, and vinegar. Simmer uncovered for 45 minutes.
- Serve over spaghetti. Top with cheddar, beans, onions—however you like it.
7. Turkey Sweet Potato Chili (Clean, Hearty, and Comforting)
This chili brings comfort without the heaviness. Ground turkey gives it a lean protein base, while chunks of sweet potato add a gentle sweetness that balances the spice perfectly. It’s thick, satisfying, and surprisingly rich for how light it feels.
It’s the kind of chili that fits into meal prep plans, weeknight dinners, or healthy comfort food nights. And it reheats like a dream, tasting even better the next day.
Why This Recipe Works
- Sweet potato adds natural sweetness and hearty texture
- Ground turkey is light but flavorful when browned properly
- Built-in balance of protein, carbs, and fiber
- Uses pantry staples for a no-stress prep
Ingredient Swap Ideas
- Use ground chicken or lean beef instead of turkey
- Swap sweet potato for butternut squash or carrots
- Add canned corn or chopped kale for extra veg
- Stir in chipotle sauce for added smoke
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 medium sweet potato, peeled and diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained
- 1 ½ cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- Salt and pepper, to taste
Instructions
- Heat oil in a pot. Add turkey and cook until browned, breaking it up as it cooks.
- Add onion, garlic, and sweet potato. Sauté 5–6 minutes until onions are soft.
- Stir in tomatoes, beans, broth, and spices. Bring to a boil.
- Reduce heat and simmer uncovered for 30–35 minutes, until sweet potatoes are fork-tender.
- Taste and adjust seasoning. Serve warm with cilantro or Greek yogurt.
8. Spicy Chorizo Black Bean Chili (Smoky, Fiery, and Bold)
This chili doesn’t hold back. Made with spicy ground chorizo, hearty black beans, and just enough tomato to tie it all together, it’s rich, smoky, and delivers heat in every bite. A little goes a long way, but chili fans won’t stop at just one bowl.
Perfect for cold nights, tailgate parties, or anytime you’re cooking for someone who lives for bold flavor.
Why This Recipe Works
- Chorizo brings heat, smoke, and intense flavor
- Black beans give it weight and creaminess
- Cook time is short but flavor is big
- Amazing over rice, cornbread, or tortilla chips
Ingredient Swap Ideas
- Use spicy Italian sausage or andouille if you can’t find chorizo
- Add roasted red peppers or poblano for extra depth
- Swap black beans with kidney or pinto beans
- Add a splash of dark beer for added richness
Ingredients
- 1 lb raw chorizo (casings removed if needed)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained
- 1 can (14 oz) fire-roasted diced tomatoes
- ½ cup tomato sauce
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- Salt, to taste
Instructions
- Brown chorizo in a skillet or Dutch oven. Break it up as it cooks.
- Add onion and garlic. Sauté 5 minutes until soft and fragrant.
- Stir in beans, tomatoes, sauce, and spices.
- Simmer uncovered for 20–25 minutes until thick and flavorful.
- Taste and adjust spice level. Serve with shredded cheese or avocado.
9. Pumpkin Chipotle Chili (Fall-Inspired and Smoky Sweet)
This chili brings a seasonal twist that actually works. Pumpkin purée doesn’t make it taste like pie—it gives body, natural sweetness, and a silky texture. Combined with chipotle peppers in adobo, this chili has just the right balance of sweet, smoky, and spicy.
It’s perfect for autumn nights, Halloween parties, or anytime you want something cozy with a little kick.
Why This Recipe Works
- Pumpkin purée adds richness and depth
- Chipotle peppers bring slow-building heat and smoke
- Ground meat keeps it hearty and satisfying
- Great for impressing with something slightly different
Ingredient Swap Ideas
- Use black beans or lentils for a vegetarian version
- Swap turkey or beef for ground chicken
- Add corn or bell peppers for color and crunch
- Top with pepitas or smoked cheddar for texture
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin purée
- 1 can (14 oz) diced tomatoes
- 1–2 chipotle peppers in adobo, chopped
- 1 can (15 oz) kidney beans, drained
- 1 cup chicken broth
- 1 tsp cumin
- Salt and pepper, to taste
Instructions
- Heat oil in a large pot. Add ground meat and cook until browned.
- Add onion and garlic. Cook 4–5 minutes until soft.
- Stir in pumpkin, tomatoes, beans, chipotle, broth, and spices.
- Simmer uncovered for 25–30 minutes until thickened and fragrant.
- Serve hot with sour cream, lime, or cornbread.
10. Green Pork Hatch Chile (Tangy, Tomatillo-Based Fire)
This bold green chili (aka chile verde) uses tender chunks of pork shoulder simmered in a tangy sauce made from tomatillos, Hatch green chiles, jalapeños, and fresh herbs. The result is a rich, zesty, mouth-watering chili that leans bright and fiery instead of heavy.
Perfect for chili cook-offs or a weekend meal when you want something that feels homemade and a little special.
Why This Recipe Works
- Pork shoulder becomes tender and fall-apart juicy
- Hatch chiles and tomatillos create a balanced acidic-sweet heat
- Bright green color sets it apart from red chilis
- Can be eaten alone or served over rice, beans, or tortillas
Ingredient Swap Ideas
- Use poblano or Anaheim chiles if Hatch chiles aren’t available
- Swap pork for chicken thighs or turkey
- Add hominy for extra body and texture
- Finish with lime and cilantro for extra brightness
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 6 tomatillos, husked and halved
- 4 Hatch green chiles, roasted and peeled
- 1 jalapeño, chopped
- 2 cups chicken broth
- 1 tsp cumin
- Salt and pepper
- Optional: lime wedges and cilantro
Instructions
- Brown pork in batches with oil in a heavy pot. Set aside.
- Sauté onions and garlic. Add tomatillos, chiles, and jalapeño. Cook 5 minutes.
- Blend mixture with some broth until smooth. Return to pot with pork and remaining broth.
- Simmer covered for 1½ to 2 hours until pork is fall-apart tender.
- Season to taste. Serve with lime, cilantro, or warm tortillas.
11. Beer Bacon Chili (Big Flavor, Bold Finish)
This chili brings the party—smoky bacon, beef, and beer all come together in one pot of rich, layered flavor. The bacon adds depth, the beer rounds out the spice, and everything simmers until it’s thick, hearty, and ready for whatever crowd you’ve got.
It’s the kind of chili that gets devoured at tailgates, game nights, and backyard cookouts. The longer it cooks, the better it gets.
Why This Recipe Works
- Bacon fat infuses the entire chili with deep, smoky richness
- Beer gives it a balanced bitterness and malty complexity
- A mix of spices keeps it warming without being overly spicy
- Great for feeding a crowd or freezing in batches
Ingredient Swap Ideas
- Use smoked sausage or pancetta instead of bacon
- Choose a dark ale or stout for more depth
- Add pinto or black beans if you want it chunkier
- Stir in a bit of maple syrup for a sweet-savory twist
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 lb ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 bottle (12 oz) beer, preferably dark ale
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- In bacon fat, cook ground beef until browned. Add onion and garlic. Cook 5–6 minutes until soft.
- Stir in tomato paste, chili powder, and paprika. Cook 1–2 minutes.
- Add tomatoes, beans, beer, and cooked bacon. Stir to combine.
- Simmer uncovered for 30–40 minutes until thickened and rich. Serve with cornbread or chips.
12. Chocolate Mole Chili (Unexpected and Unforgettable)
This chili leans into dark, rich complexity with a Mexican mole-inspired twist—featuring bittersweet chocolate, cinnamon, and a touch of heat. It’s not sweet, but the chocolate adds a deep, roasted flavor that pairs beautifully with spicy meat and beans.
It’s one of those recipes that surprises people—in the best way. Ideal for chili contests or dinner parties where you want to stand out.
Why This Recipe Works
- Unsweetened chocolate adds richness and depth, not sweetness
- Cinnamon and chili blend for a complex, balanced spice
- Layers of flavor evolve as it simmers
- Feels gourmet but uses pantry-friendly ingredients
Ingredient Swap Ideas
- Add chopped chipotle peppers in adobo for smoke
- Use cocoa powder if you don’t have solid chocolate
- Swap beef for turkey or lamb
- Add corn or sweet potato to mellow the heat
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 oz unsweetened baking chocolate
- 1 tsp chili powder
- ½ tsp cinnamon
- ½ tsp cumin
- Salt, to taste
Instructions
- Heat oil in a pot. Add ground meat and cook until browned.
- Stir in onion and garlic. Sauté 5 minutes.
- Add tomato paste, chili powder, cinnamon, cumin. Cook until fragrant.
- Stir in beans, tomatoes, and chocolate. Simmer for 30 minutes, stirring occasionally until chocolate melts and flavors meld.
- Adjust seasoning. Serve with sour cream or queso fresco.
13. Cajun Andouille and Red Bean Chili (Southern Kick with Bold Flavor)
This chili brings Louisiana heat. Spicy andouille sausage teams up with red beans, peppers, and Cajun spices to create a smoky, savory chili that hits with every spoonful. It’s bold, a little fiery, and deeply comforting.
Great with rice or cornbread on the side—and even better the next day.
Why This Recipe Works
- Andouille sausage infuses everything with spice and smoke
- Red beans give it a creamy base and traditional Southern feel
- Cajun seasoning builds bold, peppery flavor
- Quick cook time without sacrificing depth
Ingredient Swap Ideas
- Use kielbasa or hot links if you can’t find andouille
- Add celery and carrots for more Cajun “holy trinity” flavor
- Use Creole seasoning instead of Cajun for a twist
- Add collards or kale for a green element
Ingredients
- 1 tbsp olive oil
- 12 oz andouille sausage, sliced
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) red beans, drained
- 1 can (15 oz) diced tomatoes
- 1 ½ cups chicken broth
- 1 tsp Cajun seasoning
- Salt and pepper
Instructions
- Sauté sausage in oil until browned. Remove and set aside.
- In same pot, cook bell pepper, onion, and garlic until soft.
- Add tomatoes, beans, broth, and seasoning. Stir in sausage.
- Simmer 25–30 minutes until thick and well blended.
- Serve hot over rice or with hot sauce and green onions.
14. Black Bean and Corn Chili (Fast, Light, and Still Loaded)
This is the weeknight winner—ready in under 30 minutes, made from pantry staples, and still packed with flavor. Black beans and corn create a hearty base, while spices, lime, and optional hot sauce give it life.
It’s vegetarian, but don’t let that fool you—it’s satisfying, fresh, and full of color.
Why This Recipe Works
- Comes together fast with just a few ingredients
- Feels light but fills you up
- Totally meat-free and meal-prep friendly
- Great with chips, avocado, or a fried egg on top
Ingredient Swap Ideas
- Add quinoa or rice for extra bulk
- Swap corn for roasted peppers or tomatoes
- Use chipotle hot sauce for smoky heat
- Add zucchini or carrots for more veg
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained
- 1 cup corn (frozen or canned)
- 1 can (14 oz) diced tomatoes
- 1 tsp chili powder
- ½ tsp cumin
- Juice of 1 lime
- Salt and pepper
Instructions
- Sauté onion and garlic in olive oil until translucent.
- Add beans, corn, tomatoes, and spices. Stir to combine.
- Simmer 15–20 minutes until thick and warmed through.
- Stir in lime juice. Serve with cilantro, cheese, or tortilla strips.
15. Chili Mac Skillet Bake (Hybrid Comfort Classic)
Chili and mac and cheese finally meet in one pan—and it’s glorious. Elbow pasta, seasoned beef chili, and gooey melted cheese all baked into a skillet that bubbles and browns in the oven.
It’s a crowd favorite and the ultimate weeknight comfort food.
Why This Recipe Works
- Combines two comfort classics in one dish
- Bakes in one skillet for easy cleanup
- Pasta soaks up the chili flavor while staying tender
- Cheesy top gets golden and irresistible
Ingredient Swap Ideas
- Use shells or rotini if no elbow pasta
- Add green chiles or chipotle for heat
- Mix cheddar with mozzarella or Monterey Jack
- Use ground turkey or plant-based meat
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 can (15 oz) diced tomatoes
- 1 ½ cups elbow macaroni, cooked
- 1 cup shredded cheddar cheese
- 1 tsp chili powder
- Salt and pepper
Instructions
- Cook beef in a skillet with onion and garlic. Stir in tomato paste and spices.
- Add tomatoes and cooked pasta. Stir to coat.
- Top with cheese. Bake at 375°F for 15–20 minutes until bubbly and golden.
- Let sit 5 minutes before serving. Spoon straight from the skillet.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.