The Best Chili Recipes in the World

Updated on March 30, 2016
I make the best chili in the world. You can try but I don't think you'll find better chili than my recipes anywhere else. Let's make some.
I make the best chili in the world. You can try but I don't think you'll find better chili than my recipes anywhere else. Let's make some.

I've been making chili now for almost fifty years and I truly believe that I make the best chili in the world. I never stop looking for that next wonderful recipe and here I'm going to share with all of you some of the best.

Everyone is always asking me for a great recipe that's easy to make and tastes great. I don't think you'll find a better tasting chili than this first chili that I've made many times over the years.

Ingredients

  • 2 16-oz cans red kidney beans washed and drained
  • 2 lbs ground beef
  • 1 large yellow onion diced fine
  • 2 tablespoons minced fresh garlic
  • 1 28-oz can crushed tomatoes
  • 1/3 cup chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon ground sea salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 6-oz can tomato paste

Directions

  • You will want to start by putting your vegetable oil, onions, garlic, and ground beef into a large skillet and cook until the meat is brown and the onions and garlic are done but not browned.
  • Drain the meat and vegetables and add them to a large stock pot.
  • Add the remainder of your ingredients and bring the chili up to almost boiling but not quite.
  • Reduce the heat to a simmer and cook about one, hour stirring often.

Turn the heat off and now you're ready to serve your chili.

You should garnish with sour cream, jalapeƱos, and cheddar cheese. Serve with cornbread. I think you'll quickly discover that quite possibly you're eating the best chili that will ever cross your tongue.

Tip: Wash canned kidney beans under cold running water. This will greatly improve their flavor.

Delicious Chili Pie

Ingredients

  • Chili from above recipe
  • Two boxes of Jiffy Cornbread Mix
  • Eggs and milk (for the cornbread mix according to box instructions)
  • Toppings like sour cream, guacamole, and Mexican cheese

Directions

  • Make the above chili and then pour a two-inch thick layer in a well-greased 13x9 inch baking dish.
  • Mix up two boxes of Jiffy Cornbread Mix by the package directions and pour it on top of the chili in the baking dish.
  • Sprinkle a generous layer of Mexican four-cheese mix on top of the cornmeal mix and then bake in a pre-heated 350 degree oven for 30-35 minutes.
  • Take it out of the oven and let it set for about 10 minutes before you cut up and serve.
  • Serve with sliced jalapenos, sour cream, and guacamole.

I guarantee you that you'll love it.

Special Secret Chili Recipe With Cube Steak

My grandmother started making this oh-so-delicious chili over fifty years ago. Through the years I've continued to work on this recipe. Now I consider it one of the finest in the world.

One of the secret ingredients of this chili is that you use cubed beef steak cut up into very small one-inch cubes, as well as ground pork.

The story goes that my grandmother had a lot of cube steak on hand that day all those years ago and she thought, "Why not make chili out of it?" And the rest is history.

Ingredients

  • 2 lbs cubed beef steak
  • 2 lbs pork butt cut into small cubes
  • 4 tablespoons vegetable oil
  • 1 cup yellow onion chopped fine
  • 6 cups beef broth
  • 2 cups apple cider
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 1/3 cup chili powder
  • 2 tablespoons minced fresh garlic
  • 1 6-oz can tomato paste
  • 1 28-oz can crushed tomatoes

Directions

  • You will need to start off by browning all your meat in the vegetable oil and at the same time you can cook your onions and garlic.
  • You want your meat to get browned on all sides but not overcooked.
  • You want the onions and garlic to get done but not brown.
  • Now you'll need a large stock pot and you'll want to add your browned meat and the onions and garlic to the stock pot.
  • Now add in the apple cider and the beef broth and bring the pot to a boil. Then turn down the heat to low.
  • Now add in all the rest of your ingredients and stir well.
  • Leave the pot of chili on low and let it cook for at least two hours. This cooking time is very important so that your chili gets cooked down and thickens.
  • You want your chili to be thick but not too thick. If you think it is too thick, add another cup of beef broth to the chili. Do not add water. You want to be sure to preserve your flavor.
  • I have always made this chili without beans.

You can serve this wonderful chili with sour cream, sliced jalapenos, cheddar cheese, diced sweet onions, diced green onions, cowboy beans, and guacamole.

Let people add what they want. You may also want to cook and serve cornbread with your chili.

White Chicken Chili Recipe

For a number of years I didn't make white chicken chili, but then I got into it and I've never looked back.

The one thing I do different than a lot of people is I use chicken thighs instead of chicken breasts. The chicken thighs have a lot more flavor than the chicken breast and they are usually about a third the cost.

I use canned white great northern beans in my white chicken chili. I think these beans add a lot of flavor. Yes, beans do belong in this chili. They give it a lot of body.

I find the great northern beans in the aisle in the grocery store with the other beans. I wash them off in a colander under cold running water just like I do other canned beans.

Ingredients

  • 6 small cans great northern beans washed and drained under cold running water
  • 2 lbs skinned boneless chicken thighs cut into one-inch cubes
  • 1 tablespoon minced fresh garlic
  • 1 14-oz can diced tomatoes
  • 1 large purple or sweet onion diced fine
  • 1 tablespoon ground cumin powder
  • 1 tablespoon chili powder
  • 1 teaspoon ground sea salt
  • 1 teaspoon ground black pepper
  • 1 4-oz can diced green chilies
  • 1 heaping teaspoon light brown sugar
  • 6 cups chicken broth

Directions

  • What I always do is cook my diced-up chicken thighs in vegetable oil until I know they are almost done.
  • Then I add in my diced onion and the garlic. I continue to cook until the chicken is done and the onion and garlic is done.
  • I drain away any excess oil.
  • Then I pour the chicken, garlic and onions into a large stock pot.
  • Now I add all the rest of the ingredients into the stock pot and I bring the stock pot of ingredients to a boil and then I turn the burner down to low so it will continue to simmer and cook down over the next couple of hours.
  • This cooking down period is what makes this chili. If your chili gets too thick at any point, add a cup of chicken broth. But don't add any water. You want to preserve your flavor as much as possible.

This chili is delicious served in a bowl over a square of cornbread.

Offer sour cream, guacamole and Mexican cheese blend on the side. I also quite often will offer thin sliced fresh jalapenos on the side.

By allowing people to add what they want to their bowl of white chicken chili, you'll have some real happy chili eaters.

Questions & Answers

    Comments

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      • profile image

        Sheila 

        3 years ago

        trying adding some shaved good chocalote excellent

      • profile image

        Mikefromaustin 

        3 years ago

        There are some great chili recipes here. Crazyhorsesghost you do wonderful work.

      • J.S.Matthew profile image

        JS Matthew 

        5 years ago from Massachusetts, USA

        Just tried it and it was awesome! We had to tweak it a bit because we made a smaller batch but it was delicious! Thanks for sharing this recipe!

        JSMatthew~

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        Hope you have good luck with it. It is a great recipe.

      • J.S.Matthew profile image

        JS Matthew 

        5 years ago from Massachusetts, USA

        Gonna try the top recipe today. The wife asked me to find a chili recipe and yours came up first in the HP search. Looking forward to trying it! Up and shared...

        JSMatthew~

      • JohnM profile image

        JohnM 

        5 years ago from Miami Florida

        Yes indeed CHG can flat throw down with chili. I've tried many of his chili recipes and he's one of the best Chili Chefs I've ever had the privilege to sample his food. The recipes for chili above are some of the best in the world. CHG is so wonderful for sharing these wonderful chili recipes with all of us. Thanks CHG both for being a wonderful Chef but also for being a wonderful friend.

      • tlpoague profile image

        Tammy 

        5 years ago from USA

        My mouth started drooling as soon as I seen your pictures. I have always loved your recipes! I remember once when I was younger and my dad tried out for a chili contest. I didn't remember much about the contest itself, but remember everyone commenting that his was the hottest on the block. Great hub! I bet you rock at every contest you attend!

      • profile image

        Chili Lover 

        5 years ago

        This is some wonderful information and recipes. I love chili. Thanks for a wonderful web site.

      • crazyhorsesghost profile imageAUTHOR

        Thomas Byers 

        5 years ago from East Coast , United States

        Thanks I appreciate it.

      • kashmir56 profile image

        Thomas Silvia 

        5 years ago from Massachusetts

        Great hub and awesome chili recipes, I'll be trying these chili recipes !

        Vote up and more !!! SHARING !

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