This Week, Tuck Into a Big Bowl of Chili

Lone Star chili masters shun beans and tomatoes in favor of an all-meat chili con carne. Like so many dishes in Texas, this chili is all about the beef.

Sweet Potato and Black Bean Chili

Even fervent meat eaters will appreciate this hearty, satisfying sweet potato and black bean chili.

Turkey and White Bean Chili

Instead of using a tomato-based sauce and red meat, white chili calls or using white beans and turkey or chicken meat. This creamy one-pot version, which is redolent of cumin, green chiles and an underutilized herb, marjoram, is easy enough to pull off on any weeknight.

Here, spicy andouille sausage stands in for beef (but you can also omit it for a vegetarian option).

Lean ground turkey, beans and sweet potatoes—this dish is loaded with nutritious ingredients. Expect plenty of flavor without the added fat.

This chili is deeply flavored with smoky chiles and fragrant ground spices.

Topping beef chili with a bright salsa made with cherry tomatoes, fresh corn and zippy lime juice, adds a refreshing note to a dish that’s a traditional cold-weather comfort food.

Sweet Potato and White Bean Chili with Sage

Using canned cannellini beans and crushed tomatoes streamlines the process of making this hearty vegetarian chili, a warming meatless meal for a cold evening. For an even prettier presentation, fry a handful of fresh sage leaves in a small fry pan of olive oil and arrange a few on top of each serving.

You can make this beef and sweet potato chili a day or two in advance, and then reheat it just before kickoff. The secret ingredient? A splash of tequila. 

Great Northern beans and grilled chicken breast slices make this dish a satisfying but healthy one. And according to customers, it’s even better the day after, so make enough for leftovers.

For a Mexican theme, skip the corn bread and top your chili with a broiled cheese and tortilla chip crust. This slow-cooked chili gains a distinctly mesquite flavor from The Smoking Gun.