Are you tired of the same old chili recipes? Do you want to spice up your meals and impress your friends with unique flavors? Look no further! In this article, we’ll be exploring 20 irresistibly flavorful chili recipes that will take your taste buds on a wild ride. From smoky chocolate to spicy Korean gochujang, each recipe is carefully crafted to deliver a burst of flavor in every bite.
From classic comfort foods to international twists and vegan options, there’s something for everyone on this list. Whether you’re a seasoned chili aficionado or just looking to shake things up in the kitchen, these recipes are sure to delight. So grab your apron, fire up the stove, and get ready to dive into the world of spicy and savory chilies!
Smoky Chocolate Chili with Coffee Infusion
Experience a rich and bold chili that combines the deep flavors of smoked chocolate, coffee, and spices.
Ingredients:
• 1 lb ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chipotle peppers in adobo sauce
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1/4 cup dark chocolate chips (at least 70% cocoa)
• 1/4 cup strong brewed coffee
• Salt and pepper, to taste
• Optional: sour cream, shredded cheese, and crushed tortilla chips for toppings
Instructions:
1. In a large pot or Dutch oven, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add onion and garlic; cook until the onion is translucent.
3. Stir in smoked paprika, cumin, and chipotle peppers; cook for 1 minute.
4. Add diced tomatoes, beef broth, chocolate chips, and coffee. Bring to a simmer.
5. Reduce heat to low and let chili cook for at least 30 minutes or overnight.
6. Season with salt and pepper to taste.
7. Serve hot, topped with desired toppings (if using).
Cooking Time: 30 minutes – 2 hours
Pineapple Habanero Chili with Coconut Milk
Pineapple Habanero Chili with Coconut Milk Recipe
Summary:
Spice up your chili game with this sweet and fiery recipe that combines the tropical flavors of pineapple and coconut milk with the bold heat of habanero peppers. This unique twist on traditional chili is sure to please even the most adventurous palates.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup pineapple chunks
– 1 habanero pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup coconut milk
– 1 tsp chili powder
– Salt and pepper to taste
– Optional: jalapeños or other hot peppers for added heat
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the pineapple, habanero, chili powder, salt, and pepper.
4. Add the diced tomatoes, red kidney beans, and coconut milk. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 20-25 minutes
Bacon Bourbon Chili with Maple Glaze
This hearty chili combines the rich flavors of bourbon, smoky bacon, and sweet maple syrup for a truly unique culinary experience.
Ingredients:
– 1 lb ground beef
– 6 slices of bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 tbsp bourbon whiskey
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– Salt and pepper to taste
– Maple glaze (see below)
Instructions:
1. Cook the bacon in a large pot over medium heat until crispy. Remove from pot and set aside.
2. Add the onion and garlic to the pot and cook until the onion is translucent.
3. Add the ground beef to the pot, breaking it up with a spoon as it cooks.
4. Add the bourbon, chili powder, salt, and pepper to the pot. Stir to combine.
5. Add the diced tomatoes, beans, and cooked bacon back into the pot. Simmer for 20-25 minutes or until heated through.
Maple Glaze:
– 1/2 cup pure maple syrup
– 2 tbsp brown sugar
– 1 tsp apple cider vinegar
Combine all ingredients in a small bowl and whisk until smooth. Serve over the chili.
Cooking Time: 30-40 minutes
Black Bean and Sweet Potato Chili with Cinnamon
This hearty, warming chili combines the natural sweetness of sweet potatoes with the earthy flavor of black beans, all tied together with a hint of cinnamon. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 large sweet potato, peeled and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tsp ground cinnamon
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the sweet potato and cook until slightly tender.
3. Stir in the black beans, diced tomatoes, vegetable broth, and cinnamon.
4. Bring to a simmer and let cook for 20-25 minutes or until the sweet potatoes are fully tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 20-25 minutes
Thai Green Curry Chili with Lemongrass
A twist on traditional chili, this recipe combines the bold flavors of Thai green curry with the bright notes of lemongrass for a unique and delicious twist.
Ingredients:
– 1 lb ground beef (or ground turkey or vegetables for a vegetarian option)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 tbsp grated fresh ginger
– 1 tsp Thai green curry paste
– 1/4 cup coconut milk
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup water
– 1 lemongrass stalk, bruised and chopped (about 2 tbsp)
– Salt and pepper to taste
– Chopped fresh cilantro or scallions for garnish (optional)
Instructions:
1. Cook ground beef in a large pot over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add onions, garlic, ginger, curry paste, coconut milk, diced tomatoes, water, and lemongrass to the pot. Stir well.
3. Bring mixture to a simmer and cook for 20-25 minutes or until flavors have melded together and chili has thickened slightly.
4. Season with salt and pepper to taste. Garnish with cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Korean Gochujang Chili with Kimchi
This recipe combines the bold flavors of gochujang chili paste and spicy kimchi for a dish that’s both familiar and exciting. In this quick and easy recipe, you’ll create a flavorful and aromatic stew using gochujang as the base.
Ingredients:
– 2 tablespoons gochujang
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup kimchi, chopped (use store-bought or homemade)
– 1/4 cup beef broth
– 1/4 cup water
– Salt and black pepper to taste
– Optional: noodles or rice for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3 minutes.
3. Stir in gochujang, soy sauce, kimchi, beef broth, and water.
4. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until flavors have melded together.
5. Season with salt and black pepper to taste.
Cooking Time: 15-20 minutes
White Chicken Chili with Avocado Lime Crema
Brighten up a chilly day with this creamy and flavorful white chicken chili, elevated by the richness of avocado lime crema.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) great northern beans, drained and rinsed
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup chicken broth
– 1 avocado, ripe
– 2 tbsp freshly squeezed lime juice
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper; cook for an additional minute.
4. Add the chicken and cook until browned, about 5-6 minutes.
5. Add the diced tomatoes, beans, and chicken broth; bring to a simmer.
6. Reduce heat to low and let chili simmer while preparing the crema.
Crema:
1. Peel and pit the avocado and place in a blender or food processor.
2. Add the lime juice and blend until smooth.
3. Add heavy cream or half-and-half, if using; blend until combined.
Serve:
Combine cooked chili with crema spooned on top. Enjoy!
Cooking Time: 30-40 minutes
Vegan Lentil Chili with Walnut Crumbles
Warm up with this hearty, plant-based chili recipe that’s packed with fiber-rich lentils and crunchy walnut crumbles.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 red bell pepper, diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
– Walnut Crumbles (see below)
Instructions:
1. In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Add diced tomatoes, red bell pepper, onion, garlic, cumin, smoked paprika, salt, and pepper. Simmer for an additional 10-15 minutes.
3. Meanwhile, prepare Walnut Crumbles (see below).
4. Serve chili hot, topped with a sprinkle of Walnut Crumbles and chopped cilantro, if desired.
Walnut Crumbles:
1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together 1/4 cup rolled oats, 2 tablespoons chopped walnuts, and 1 tablespoon maple syrup.
3. Spread mixture on a baking sheet lined with parchment paper.
4. Bake for 5-7 minutes or until lightly toasted.
Cooking time: 40-50 minutes
Pumpkin Spice Chili with Pepitas
This recipe combines the warm spices of pumpkin pie with the comforting flavors of chili, adding crunchy pepitas (pumpkin seeds) for added texture.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (16 oz) pumpkin puree
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Salt and pepper, to taste
– 1 cup pepitas
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the chili powder, cumin, cinnamon, and nutmeg.
4. Add the diced tomatoes, pumpkin puree, beans, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until flavors have melded together.
6. Stir in the pepitas and adjust seasoning as needed.
7. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 25-30 minutes
Jalapeño Popper Chili with Cream Cheese Swirl
This recipe combines the flavors of spicy jalapeños, rich cream cheese, and comforting chili for a unique and delicious twist on traditional poppers. The creamy swirl adds an extra layer of flavor and texture to this mouthwatering dish.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh jalapeños
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp chili powder
– Salt and pepper, to taste
– 8 oz cream cheese, softened
– 1/4 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat.
3. Add onion, garlic, and jalapeños to the skillet and cook until the vegetables are soft.
4. Stir in chili powder, diced tomatoes, and beef broth. Bring to a simmer.
5. Reduce heat to low and let chili cook while you prepare the cream cheese swirl.
6. In a small bowl, mix together softened cream cheese and shredded cheddar cheese.
7. Pour the chili into 8-10 ramekins or mini cast-iron skillets. Top each with a dollop of the cream cheese mixture.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Moroccan Lamb Chili with Apricots
Experience the exotic flavors of Morocco in this hearty and aromatic lamb chili, featuring tender apricots and a blend of warming spices.
Ingredients:
– 1 lb boneless lamb shoulder, cut into 1-inch cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup dried apricots
– 1 cup red kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp ground cumin
– 1 tsp ground cinnamon
– 1/2 tsp ground turmeric
– Salt and pepper, to taste
– 1/4 cup olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onions and garlic; cook until softened, about 5 minutes.
4. Stir in cumin, cinnamon, turmeric, salt, and pepper. Cook for 1 minute.
5. Add the apricots, beans, and diced tomatoes. Stir to combine.
6. Return the lamb to the pot and bring to a simmer.
7. Reduce heat to low and cook, covered, for 2-3 hours or until the lamb is tender.
Cooking Time: 2-3 hours
BBQ Pulled Pork Chili with Cornbread Crust
This hearty chili combines the tender flavors of slow-cooked pork, rich BBQ sauce, and sweet cornbread crust for a comforting meal that’s perfect for a chilly evening.
Ingredients:
– 2 lbs boneless pork shoulder
– 1 can diced tomatoes
– 1 can kidney beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup BBQ sauce
– 1 tsp chili powder
– Salt and pepper, to taste
– 2 cups cornbread mix
– 1/4 cup water
Instructions:
1. Preheat slow cooker to low.
2. In a large skillet, cook pork shoulder until browned on all sides, about 5 minutes. Add onion and garlic; cook until softened.
3. Transfer pork mixture to slow cooker. Add diced tomatoes, kidney beans, BBQ sauce, chili powder, salt, and pepper. Stir to combine.
4. Cook on low for 8 hours or high for 4 hours.
5. About 30 minutes before serving, prepare cornbread crust by mixing cornbread mix with water in a bowl.
6. Pour cornbread mixture over pork mixture in the slow cooker.
7. Serve hot and enjoy!
Cooking Time: 4-8 hours (low) or 2-4 hours (high)
Chipotle Cherry Chili with Dark Chocolate
Elevate your chili game with this sweet and spicy twist! This bold, fruity, and richly chocolatey recipe is perfect for a cozy night in.
Ingredients:
– 1 lb ground beef or ground turkey
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup cherry preserves
– 1/4 cup dark chocolate chips (at least 60% cocoa)
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
Instructions:
1. Brown the ground meat in a large pot over medium-high heat, breaking it up with a spoon.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender.
3. Stir in the chipotle peppers, cumin, chili powder, salt, and pepper.
4. Add the diced tomatoes, cherry preserves, and dark chocolate chips. Simmer for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Indian Butter Chicken Chili with Naan Croutons
Transform your taste buds with this rich and flavorful Indian-inspired chili, infused with the warmth of butter chicken spices and topped with crispy naan croutons.
Ingredients:
– 1 lb boneless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garam masala
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 2 tbsp butter
– 1/4 cup heavy cream or half-and-half
– Fresh cilantro leaves, for garnish
– Naan bread, cut into small cubes (for croutons)
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add chicken, cumin, smoked paprika, garam masala, and cayenne pepper. Cook until chicken is browned.
3. Stir in diced tomatoes, red kidney beans, salt, and pepper. Bring to a simmer.
4. Reduce heat and let chili cook for 30 minutes or more, stirring occasionally.
5. Stir in butter and heavy cream or half-and-half. Simmer for an additional 10-15 minutes.
6. Just before serving, sprinkle naan croutons on top of the chili.
Cooking Time: 45-50 minutes
Greek Chili with Feta and Kalamata Olives
A hearty and flavorful twist on traditional chili, this Greek-inspired version combines the bold flavors of kalamata olives, feta cheese, and ground lamb with a rich tomato sauce.
Ingredients:
– 1 lb ground lamb
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chopped fresh tomatoes (or 1 can crushed tomatoes)
– 1/4 cup kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup red wine (optional)
Instructions:
1. Brown the lamb in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the chopped tomatoes, kalamata olives, feta cheese, oregano, cumin, salt, and pepper.
4. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed. If using red wine, stir it in during the last 10 minutes of cooking.
Cooking Time: 20-25 minutes
Philly Cheesesteak Chili with Provolone
Get ready to combine the classic flavors of a Philly cheesesteak sandwich with the warmth and comfort of a hearty chili!
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 2 tbsp chili powder
– 1 tsp paprika
– 1/2 cup Provolone cheese, shredded
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, bell peppers, chili powder, and paprika. Cook until the vegetables are tender.
3. Stir in the Provolone cheese, diced tomatoes, red kidney beans, and beef broth. Bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until heated through.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Caribbean Jerk Chili with Mango Salsa
Caribbean Jerk Chili with Mango Salsa Recipe
Combine the bold flavors of Jamaica with the warmth of a hearty chili, and finish it off with a sweet and tangy mango salsa. This Caribbean-inspired dish is perfect for a chilly evening or a gathering with friends.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp jerk seasoning
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (16 oz) pinto beans, drained and rinsed
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 cup chicken broth
– Mango Salsa ingredients below
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 tbsp cilantro, chopped
– Salt to taste
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add the diced onion, minced garlic, and red bell pepper. Cook until the vegetables are tender.
3. Stir in the jerk seasoning, cumin, smoked paprika, salt, and pepper.
4. Add the diced tomatoes, kidney beans, pinto beans, and chicken broth. Bring to a simmer.
5. Reduce heat to low and let cook for 30 minutes or until the flavors have melded together.
6. Prepare the Mango Salsa by combining all ingredients in a bowl. Serve with the chili.
Cooking Time: 1 hour
Tex-Mex Quinoa Chili with Cilantro Lime Rice
A flavorful and nutritious twist on traditional chili, this Tex-Mex inspired recipe combines the nutty taste of quinoa with the bold flavors of ground beef, beans, and spices. Serve it over a bed of fresh cilantro lime rice for a delightful and satisfying meal.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Cook quinoa according to package instructions.
2. In a large pot, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
4. Stir in chili powder, cumin, salt, and pepper.
5. Add diced tomatoes and kidney beans; bring to a simmer.
6. Serve quinoa topped with chili and garnish with fresh cilantro and lime wedges.
Cooking Time:
– Quinoa: 15-20 minutes
– Chili: 30-40 minutes
– Total time: approximately 45-60 minutes
Ramen Noodle Chili with Soft-Boiled Egg
A twist on the classic chili recipe, this hearty dish combines the comforting flavors of ramen noodles and soft-boiled eggs.
Ingredients:
– 1 package Ramen noodles
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 lb ground beef or turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 4 eggs
– Optional: green onions and sesame seeds for garnish
Instructions:
1. Cook Ramen noodles according to package instructions. Drain and set aside.
2. In a large pot or Dutch oven, cook ground beef or turkey over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion and garlic; cook until onion is translucent.
4. Stir in diced tomatoes, red kidney beans, soy sauce, chili powder, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let chili cook for 10-15 minutes or while cooking the eggs (step 6).
6. Place eggs in a pot of boiling water; cook for 6-7 minutes or until desired doneness. Remove with slotted spoon and run under cold water.
Cooking Time: Approximately 25-30 minutes
Cajun Shrimp Chili with Andouille Sausage
Get ready to spice up your chili game with this bold and flavorful Cajun-inspired recipe, featuring succulent shrimp and smoky Andouille sausage.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1 lb Andouille sausage, sliced
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chopped tomatoes
– 1 cup Cajun seasoning blend (containing paprika, cayenne pepper, and thyme)
– 1 can (14.5 oz) diced green chilies
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Heat oil in a large pot over medium-high heat. Add sausage; cook until browned, about 5 minutes.
2. Remove sausage; set aside. Add onion, garlic, and bell pepper to the pot; cook until vegetables are tender, about 3-4 minutes.
3. Stir in Cajun seasoning blend, green chilies, oregano, salt, and pepper.
4. Add shrimp to the pot; cook until pink and fully cooked, about 2-3 minutes.
5. Return sausage to the pot; stir in water.
6. Simmer chili for at least 30 minutes, allowing flavors to meld together.
Cooking Time: 45-50 minutes
Summary
Discover 20 uniquely flavorful chili recipes that will take your taste buds on a thrilling ride! From smoky chocolate to spicy gochujang, these mouth-watering concoctions blend bold flavors and unexpected twists. Enjoy classics like BBQ pulled pork and Philly cheesesteak, or venture into international territory with Moroccan lamb, Indian butter chicken, and Greek chili. There’s even vegan and gluten-free options to cater to diverse tastes. Whether you’re a chili novice or connoisseur, these recipes are sure to inspire your next cookout or cozy night in.
