10 Chili Recipes That Keep You Cozy All Winter Long (and Then Some)

By Brandon D / October 2, 2025

There’s something about a steaming bowl of chili that feels like a heated blanket for your taste buds. Whether you’re team beef, team beans, or team “make it burn,” these 10 cozy chili recipes have your back all winter long. We’re talking bold flavors, easy weeknight wins, and a few twists that’ll make even chili purists lean in.

Cravings ready? Let’s simmer our way to bliss—one bubbling pot at a time.

1. Smoky Campfire Beef Chili That Tastes Like a Weekend Getaway

This is the classic chili you want by a crackling fire—deep, savory, and perfectly smoky. It’s all about layers: browned beef, warm spices, a little coffee, and a kiss of chipotle. The flavor is bold without being bossy.

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 pounds ground beef (80/20)
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1–2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can fire-roasted diced tomatoes
• 1 cup beef stock
• 1/2 cup brewed coffee (optional but amazing)
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 teaspoon brown sugar or maple syrup (optional, to balance)

Instructions:

1. Warm oil in a large Dutch oven over medium heat. Add onion and bell pepper; cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds.
2. Add ground beef and cook, breaking up, until browned with crispy bits, 7–8 minutes. Drain excess fat if needed.
3. Stir in chili powder, smoked paprika, cumin, oregano, salt, and pepper. Toast 1 minute. Add chipotles and tomato paste; cook 1 minute more.
4. Pour in crushed tomatoes, diced tomatoes, beef stock, and coffee. Bring to a simmer, then reduce heat to low and cook 30 minutes, uncovered.
5. Stir in kidney and pinto beans. Add brown sugar if using. Simmer another 15–20 minutes. Adjust salt and heat to taste.

Serve with sharp cheddar, sliced scallions, sour cream, and warm cornbread. For a twist, add a splash of bourbon at the end. Leftovers are even better the next day—trust me.

2. Creamy White Chicken Chili That Converts the Red-Chili Loyalists

Velvety, mild heat, and super comforting—this white chicken chili is a winter hug in a bowl. The secret? A blend of beans, green chiles, and a creamy swirl at the end that makes it feel luxurious without being heavy.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1 teaspoon kosher salt
• 4 cups low-sodium chicken broth
• 2 (4-ounce) cans diced green chiles
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 3 cups shredded cooked chicken (rotisserie works!)
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• Juice of 1 lime
• Fresh cilantro, chopped (for serving)

Instructions:

1. Heat butter and oil in a pot over medium heat. Sauté onion and jalapeño 5 minutes. Add garlic and cook 30 seconds.
2. Stir in cumin, coriander, oregano, chili powder, and salt. Add broth, green chiles, 1 can of beans, and chicken. Simmer 15 minutes.
3. Mash the second can of beans with a fork; stir in to thicken. Simmer 5 minutes.
4. Reduce heat to low. Stir in cream cheese and sour cream until smooth. Add lime juice and adjust seasoning.

Top with cilantro, avocado, crushed tortilla chips, and pepper jack. For a spicy version, add diced jalapeños or a dash of cayenne. This one begs for a side of warm flour tortillas.

3. Sweet Potato Black Bean Chili That’s Cozy and Naturally Vegan

Hearty, smoky, and nutrient-packed, this plant-based chili doesn’t skimp on satisfaction. Sweet potatoes bring sweetness, black beans bring protein, and a hint of cocoa ties it all together like magic.

Ingredients:

• 2 tablespoons olive oil
• 1 large red onion, diced
• 2 carrots, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed (about 1/2-inch)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1 teaspoon kosher salt
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon maple syrup (optional)
• Juice of 1/2 lime

Instructions:

1. Warm oil in a large pot over medium heat. Sauté onion, carrots, and bell pepper 6–7 minutes. Add garlic; cook 30 seconds.
2. Stir in sweet potatoes, chili powder, cumin, smoked paprika, cinnamon, and salt. Cook 1 minute.
3. Add crushed tomatoes and broth. Bring to a simmer; cook 15 minutes.
4. Stir in black beans and cocoa powder. Simmer 10–15 minutes more until sweet potatoes are tender. Add maple syrup if desired and finish with lime juice.

Serve with avocado, cilantro, and a squeeze of lime. Want extra heat? Add chipotle powder. Leftovers make an epic chili-stuffed baked potato situation.

4. Slow Cooker Brisket Chili for Low-Effort, High-Reward Comfort

All the deep flavor of a long-simmered chili with almost no babysitting. Brisket breaks down into tender shreds, while smoky spices and tomatoes do the heavy lifting in your slow cooker. This is a Sunday dream.

Ingredients:

• 2.5–3 pounds beef brisket, trimmed and cut into large chunks
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 large onion, chopped
• 1 poblano pepper, chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed

Instructions:

1. Season brisket with salt, pepper, chili powder, smoked paprika, and cumin. Place in slow cooker with onion, poblano, and garlic.
2. Add crushed tomatoes, tomato sauce, beef broth, Worcestershire, and brown sugar. Stir gently to combine.
3. Cook on Low for 8–10 hours or High for 5–6 hours, until brisket is very tender.
4. Shred brisket with two forks. Stir in beans and cook 20–30 minutes more. Adjust seasoning.

Serve with cornbread, cheddar, and pickled jalapeños. For a Texas lean, skip the beans and add extra beef stock; for smoky depth, toss in a splash of liquid smoke.

5. Turkey and Red Lentil Chili That’s Light, Lean, and Weeknight-Friendly

Meet your weeknight warrior: quick-cooking lentils plus lean turkey give you hearty vibes without the food coma. It’s cozy, filling, and sturdy enough for meal prep.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 cup dried red lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 3 cups chicken or vegetable broth
• 1 (15-ounce) can diced tomatoes with green chiles
• Juice of 1/2 lemon or lime

Instructions:

1. Heat oil in a pot. Brown turkey over medium heat, 5–6 minutes. Add onion and bell pepper; sauté 4 minutes. Stir in garlic.
2. Add chili powder, cumin, oregano, smoked paprika, and salt. Toast 30 seconds.
3. Stir in lentils, crushed tomatoes, broth, and diced tomatoes with chiles. Simmer 20–25 minutes until lentils are tender.
4. Finish with lemon or lime juice and adjust seasoning.

Top with Greek yogurt, cilantro, and hot sauce. For extra veggies, toss in corn or zucchini in the last 10 minutes. This one freezes like a champ.

6. Chocolate Stout Chili for Rich, Deep, “Wait-What-Is-That” Flavor

Dark beer, cocoa, and a hint of cinnamon make this chili unforgettable—like a mole-inspired party without the fuss. It’s big, bold, and ridiculously good with crusty bread.

Ingredients:

• 2 tablespoons vegetable oil
• 1.5 pounds ground beef or bison
• 1 large onion, diced
• 1 jalapeño, minced (optional)
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ancho chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon kosher salt
• 1 (12-ounce) bottle chocolate stout or dark stout
• 1 (28-ounce) can crushed tomatoes
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 tablespoon unsweetened cocoa powder
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed

Instructions:

1. Heat oil and brown the beef or bison over medium-high heat. Add onion and jalapeño; cook 5 minutes. Stir in garlic.
2. Add chili powders, cumin, cinnamon, and salt; toast 1 minute. Pour in stout and simmer 3 minutes to reduce slightly.
3. Stir in crushed tomatoes, beef stock, tomato paste, and cocoa powder. Bring to a simmer and cook 30 minutes.
4. Add beans and simmer 15 minutes more. Adjust salt and heat.

Serve with shredded Monterey Jack, sliced radishes, and a dollop of crema. For extra depth, add a splash of balsamic at the end—it brightens the richness.

7. Green Chile Pork Chili Verde That Wakes Up Your Winter

Tart tomatillos, roasted green chiles, and tender pork shoulder make this chile verde bright and warming all at once. It’s the zesty cousin of classic red chili and perfect with rice or tortillas.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 pound tomatillos, husked and rinsed, halved
• 2 poblano peppers, seeded and chopped
• 2 cans (4 ounces each) diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cups chicken broth
• 1/2 cup fresh cilantro leaves
• Juice of 1 lime

Instructions:

1. Season pork with salt and pepper. Heat oil in a Dutch oven and brown pork in batches; set aside.
2. In the same pot, sauté onion 4–5 minutes. Add garlic and cook 30 seconds.
3. Add tomatillos, poblanos, green chiles, cumin, and oregano. Cook 5 minutes until tomatillos start to break down.
4. Return pork to pot. Add broth and bring to a simmer. Cover and cook on low 1.5–2 hours until pork is tender.
5. Stir in cilantro and lime juice. Adjust salt.

Serve with warm tortillas, avocado, and queso fresco. For extra heat, swap poblanos for hatch chiles or add a serrano. Leftovers make killer smothered burritos.

8. Cincinnati-Style Chili That’s Sweet, Spiced, and Totally Addictive

This Midwestern legend is chili with a twist: warm spices, a whisper of sweetness, and it’s served over spaghetti with heaps of shredded cheddar. Skeptical? One bite and you’re in.

Ingredients:

• 2 tablespoons olive oil
• 1.5 pounds ground beef
• 1 large onion, very finely chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon cumin
• 1/2 teaspoon ground cloves
• 1 teaspoon kosher salt
• 2 cups beef broth
• 1 (15-ounce) can tomato sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1 bay leaf
• Cooked spaghetti, for serving
• Kidney beans, diced onion, and shredded cheddar for topping

Instructions:

1. Heat oil and cook beef, breaking it up very finely. Add onion and cook 5 minutes; stir in garlic.
2. Add chili powder, cocoa, cinnamon, allspice, cumin, cloves, and salt; toast 30 seconds.
3. Pour in broth, tomato sauce, vinegar, and brown sugar. Add bay leaf. Simmer gently 45–60 minutes, uncovered, until thick.
4. Remove bay leaf and adjust seasoning.

Serve “two-way” over spaghetti with cheddar, or go all-in: spaghetti, chili, beans, onion, and cheese. A dash of hot sauce cuts the sweetness perfectly.

9. Weeknight Instant Pot Chili That’s Ready Before the Game Starts

Short on time but craving big flavor? This Instant Pot chili gives you a slow-simmered vibe in a fraction of the time. It’s versatile, easy, and totally satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef or turkey
• 1 onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 (28-ounce) can crushed tomatoes
• 1 cup beef or chicken broth
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 tablespoon tomato paste
• 1 teaspoon brown sugar (optional)

Instructions:

1. Set Instant Pot to Sauté. Heat oil, then brown the meat. Add onion and bell pepper; cook 3 minutes. Stir in garlic.
2. Add chili powder, cumin, smoked paprika, and salt; toast 30 seconds. Stir in crushed tomatoes, broth, beans, tomato paste, and brown sugar.
3. Seal and cook on High Pressure for 12 minutes. Natural release for 10 minutes, then quick release.
4. Taste and adjust seasoning. If too thin, simmer on Sauté for a few minutes.

Top with cheddar, sour cream, and scallions. Want smoky heat? Add a diced chipotle. Leftovers make outstanding nachos.

10. Five-Alarm Firehouse Chili for the Heat Seekers

Spicy, meaty, and unapologetic—this is the chili that clears sinuses and wins competitions. Balance is key: bold heat with enough body and sweetness to keep it craveable, not cruel.

Ingredients:

• 2 tablespoons neutral oil
• 1 pound ground beef
• 1/2 pound spicy Italian sausage, casings removed
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1–2 fresh jalapeños, minced
• 1–2 chipotle peppers in adobo, minced
• 1/2 teaspoon cayenne pepper (to taste)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 cup beef broth
• 1 tablespoon brown sugar or honey
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can chili beans in sauce (optional, for extra kick)

Instructions:

1. Heat oil and brown beef and sausage, breaking up, until deeply caramelized. Add onion and bell pepper; cook 5 minutes. Stir in garlic.
2. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper; toast 1 minute.
3. Stir in jalapeños, chipotles, and cayenne. Add crushed tomatoes, tomato sauce, broth, and brown sugar. Simmer 30–40 minutes.
4. Add beans and simmer 10 minutes more. Taste and adjust heat with cayenne or chipotle.

Serve with cooling toppings: sour cream, cheese, avocado. For the brave, finish with a dash of hot chili oil. Seriously, proceed with caution and cornbread.

Chili Pro Tips to Level Up Any Pot

• Bloom your spices: Toasting spices in oil brings out deeper flavor.
• Don’t rush the simmer: Even 15 extra minutes can transform the texture.
• Balance matters: A touch of acid (lime, vinegar) and a hint of sweetness (brown sugar, maple) round out the heat.
• Thicken smart: Mash some beans or simmer uncovered to reduce.
• Make ahead: Chili is almost always better the next day.

Favorite Toppings and Sides

• Toppings: Shredded cheddar or Jack, sour cream or Greek yogurt, scallions, cilantro, avocado, pickled jalapeños, radishes, crushed tortilla chips.
• Sides: Buttery cornbread, baked potatoes, rice, spaghetti (Cincinnati-style), or a simple green salad.

There you go—10 chili recipes to warm your bones and brighten gray winter days. Pick one for tonight, stash leftovers for a cozy lunch tomorrow, and keep the chili train rolling all season. Your spoon’s about to be very, very happy.