1,411 chili bean recipes

Texas-style competition chili with cubed beef, pork, beer, mole, and masa harina. Slow-simmered for three hours with bold spice and no beans. Built for heat lovers.

No-bean beef chili built on a puree of pasilla and ancho chiles, simmered low with beer, cumin, and a cinnamon stick. Thick, smoky, and unapologetically Texas-style.

Texas-style skirt steak chili with grilled honey-soy marinated beef, homemade ancho chile sauce, green chiles, and cumin. No beans, all meat, with a charred, smoky depth.

Texas-style no-bean chili with ground beef chuck, pork, and cubed beef simmered in beer with bold spices and thickened with masa harina for competition-worthy flavor.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Indonesian vegetable salad tossed in creamy peanut dressing with garlic, rice vinegar, and chili flakes. Crunchy tofu, bean sprouts, and broccoli make a bright gado-gado style make-ahead bowl.

Authentic Texas chili con carne with cubed beef (no beans), simmered in a paste of rehydrated ancho and pequin chiles. Slow-simmered for 90 minutes of deep, smoky heat.

Big-batch Texas-style chili with ground beef, cumin, coriander, and a dash of cinnamon simmered for hours in tomato sauce and juice. No beans, all meat, feeds a crowd.

Venison chili built Texas-style with finely chopped wild game, beer, Mexican oregano, and a corn-flour finish. No beans, no tomato, just deep, gamey, hunter's table flavor that gets better overnight.

This no-beans chili packs a wallop with 5 pounds of beef and pork, 8 jalapeños, beer, bourbon, and a hit of molasses for smoky depth. Thick, meaty, and built to bring the heat.

Authentic no-bean Texas red chili spiked with tequila and simmered low and slow. Coarse ground beef, ground chiles, cumin, and cayenne build layers of smoky, fiery heat in every spoonful.

Slow cooker hot dog and baked bean chili with molasses, BBQ sauce, and ketchup. Dump everything in the crockpot, cook low for 8 hours, and serve a sweet, smoky, crowd-pleasing pot.

Texas-style chili made with coarse-ground brisket, no beans, and a full bottle of beer. A deep, meaty bowl of red simmered low and slow with cumin, oregano, and a fistful of dried chiles.

A fiery, no-bean red chili packing four meats (beef chuck, T-bone, Italian sausage, and armadillo), six kinds of peppers, bacon, and beer. Feeds a crowd of 15 with serious heat.

A classic yet tasty Chinese appetizer. Assorted fresh and crunchy vegetables are wrapped into bean curd sheets, and serve these delicious small bundles with some soy, sesame oil and chili sauce, yum.

Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.