13 Regional Chili Recipes to Try This Fall

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Chili first gained popularity along Texas cattle trails during the 1800s. Regional accents soon attached to the spicy stew, although certain ingredients remain standard to this day. Chili peppers, usually dried, add heat and spice to everything. Cumin and garlic are indispensable seasonings. Most chili recipes incorporate meat, some add beans, and others are strictly vegetarian. The point is: There's a chili recipe to suit every taste and almost every occasion, from tailgating with a crowd to a quiet night at home by the fireplace. The dish also makes inexpensive ingredients go a long way. Here are 13 regional chili specialties, some associated with a particular place and others whose components evoke a location.

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According to the International Chili Society, this recipe is adapted from the chili cooks whose stalls dotted San Antonio's downtown until the late 1930s, when the health department shut them down. San Antonio chili shuns beans, which are served separately, and spurns tomatoes. In no way can the preparation be considered heart healthy. To make it, fry up small chunks of beef and pork in suet and pork fat. Throw in chopped onions and garlic, and follow up with a mess of different types of chilies, fresh and dried, and some oregano, cumin, and salt. Simmer for several hours.
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This regional chili has a lot in common with the San Antonio original, given that it's mostly meat. An updated recipe on Epicurious calls for a paste made of several types of chilies -- sweet, hot, fruity, and smoky -- along with garlic and cumin, added to cubed chuck roast that's been browned in lard. Simmer in broth for several hours, using masa harina for thickening and garlic, onion, and brown sugar mixed with vinegar for a kick. Time lets the flavors marry together.
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When chili moved east into Louisiana, it took on the colors of Cajun cooking. As with any other Cajun recipe, the base of this stew is the Big Easy trinity of bell pepper, onions, and celery sautéed in butter. Add the vegetables to browned ground meat and simmer in a sauce of wine and tomato paste with jalapeños, chili powder, and, of course, Louisiana hot sauce. A version concocted by the Cajun Grocer also contains a sweet kick in the form of grape jelly or molasses.
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Cincinnati's claim to chili fame usually is eaten under or over spaghetti. It contains a few singular ingredients, although the preparation starts in a familiar way: Brown onions and ground beef, add beef broth and tomato sauce, and simmer. Sprinkle in the spice mix, which, in addition to the usual cumin and cayenne pepper, contains seemingly bizarre flavors such as cinnamon, allspice, and cloves. Another essential ingredient is unsweetened chocolate or cocoa. A recipe posted on Cooks.com purports to be a copycat of the eponymous dish served at Skyline Chili, a restaurant chain that popularized Cincinnati-style chili.
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Hard by the Pacific Ocean, chili morphed into a dish that uses cooked turkey instead of ground meat. (Thanksgiving leftovers, anyone?) Dump cubes of the meat into a sauce made from tomatoes and wine (of course) along with browned onions, garlic, green pepper, and kidney beans. A recipe from Recipeland contains chili powder, fresh cilantro, and red pepper flakes (but no cumin, an omission that should be corrected by every true chili aficionado).
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Michigan chili might have originated in that state but for some unknown reason claims a historical link with northern New York State: It's eaten over hot dogs, known as Coney dogs, for Coney Island in Brooklyn. This regional specialty is little more than onion, garlic, and ground beef simmered in tomato sauce with chili powder, cumin, celery salt, and cayenne, according to a recipe from the blog Simply Scratch. A big part of the Coney appeal is the mustard, always yellow, that's slathered atop the dogs along with the chili.
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No, it's not a typo; this local chili really is spelled with two l's. Springfield, Illinois, has proclaimed itself the "Chilli capital of the civilized world." The peculiar spelling originated with the Dew Chilli Parlor and continued as a Springfield legacy in several establishments. The local newspaper syndicated one of the original recipes, with meat and spices cooked in a sea of suet -- no tomatoes, no sauce of any kind. This makes what's known as "chili meat," which is served over a large pile of cooked beans.
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The barbecue sauce and country sausage in this regional recipe would make a Texan cringe but win the heart of any Southerner. The blog A Southern Soul lays out instructions for browning ground meat and sausage, then adding onion, pepper, celery, and garlic and simmering in a sauce that contains tomatoes as well as balsamic vinegar, beer, Worcestershire sauce, and barbecue sauce. This rendition contains both red beans and black, and a little bit of honey.
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Boston is not a place normally associated with chili, but then, there are probably few places in the United States without some favorite type of chili. A Boston Marathon chili served up on Epicurious contains both stew meat and boneless pork butt. The meats are browned along with onion, garlic, and bell peppers, then mixed together and simmered with tomatoes, black beans, and red wine. The stew is flavored with cumin (of course), jalapeños, and chili powder.
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Black beans add a hit of color and a touch of the Caribbean in a regional chili recipe that goes down well in Florida. Bobby Flay's version is fairly standard, with cubed beef browned in a pan and punched up with a variety of hot and smoky chili powders, onion, and garlic. The simmering sauce contains beer, tomatoes, and chicken stock, with black beans added near the end and a squeeze of lime to finish things off. The crowning jewel of this recipe, according to its many fans, is the dollop of cumin cream and avocado relish atop the stew.
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Local family-style restaurant Zippy's makes a sweet chili that's famous throughout the islands, although it's not full of notably Hawaiian ingredients (it contains neither Spam nor pineapple, for instance). Blogger Reggie Nelmida makes a copycat recipe that contains ground beef and Portuguese sausage, browned and stewed in a sauce of tomatoes with two kinds of beans, garlic, cumin, and other spices, including ginger, paprika, and, of course, chili powder. He adds a tablespoon of sugar, and others use up to quarter-cup of brown sugar. Finally, a secret ingredient: mayonnaise.
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Just as no self-respecting Texas chili would be served with beans, no New Mexico chili would pass muster without including green Hatch chilies. Although there's no standard recipe, New Mexico chili isn't red; it's as green as the chilies. It also contains pork instead of beef and tomatillos instead of tomatoes. A recipe from the blog Latino Foodie calls for frying pork stew pieces first, then slow cooking them with a chili sauce made in a blender with the roasted green chilies, garlic, tomatillos, cilantro, and lime.
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Although it evokes autumn in New England more than it does a cattle trail, this chili recipe from maple syrup cookbook author Katie Webster does contain a few southwestern ingredients. It starts with browned turkey, simmered in the pot with the usual suspects: cumin, garlic, onion, and a few types of chilies. Into the sauce of fire-roasted tomatoes, beans, and vinegar goes some pure, dark maple syrup. Before serving, the chili is topped with cilantro, avocado, and pepitas (pumpkin seeds).