Chili Recipes from the Your Smart Kitchen

Byyogiwan

Every Fall it gets to be chili time and I pull out chili recipes from the Your Smart Kitchen years to share. There may be some repetition from last year since I did not go through the blog archives to check. So treat them as new and adapt to your own intents. Have a good bowl of chili to get through the coming colder days we have ahead.

 

🌶️ The Chili Years: Flavor, Friends, and Just Enough Heat

By Terry Retter — Yogiwan.us

I didn’t come into this world chasing spicy food, but I grew up in Southern California surrounded by Mexican families who absolutely knew what they were doing in the kitchen. That was my first exposure to real flavor — the kind built from dried chiles, slow simmering, and generations of knowing exactly how much heat a dish needs (hint: not too much).

When we later located to Portland, the circle widened. We became close with several Chinese families who introduced us to Sichuan cooking — food with a little hum, a little tingle, and an enormous amount of character. Heat was never the point. Balance was.

But I didn’t meet true heat until Southeast Asia.

That’s where restaurants ask you straight out:
“Heat level: US, local, or hot?”

If you ever see those options, trust me:
Avoid “hot.”
“Local” might already make you question your life choices.

And somewhere between these culinary worlds — Mexican, Chinese, Thai, Malaysian et al I realized something important:

Heat amplifies flavor, but flavor is the point.
Not burning your taste buds.
Not scoring bravery points.
Not impressing people who think habanero is a personality trait.

So, over the years, my own chili evolved.
Not toward “maximum heat,” but toward maximum flavor.
Heat became the accent — the confidence note — not the headline.

And what I learned is this:

Chili should wake you up, not wipe you out.
It should be memorable, not punishing.
And it should always taste like someone cared enough to do it right.

That philosophy shows up in the three chilis below — each representing a different style.

🌶️ A Life in Three Chilis

Gateway Chili with Real Depth

This is the chili that proves flavor beats fire every time — rich, layered, beautifully seasoned, and built on surprises like beer and unsweetened cocoa. It’s hearty, comforting, and the kind of chili people ask you for the recipe before they finish the bowl. [Note: this chili won a $20,000 cook off contest a few decades ago.]

It’s also endlessly adaptable:

  • Want more fire? Double the hot sauce.
  • Want less? Leave it as-is — it’s already balanced.

Best Chili Recipe
Serves: 8 to 10

Ingredients:

  • 2 1/2 lb. lean chuck, ground
  • 1 lb. lean pork, ground
  • 4 garlic cloves, finely chopped
  • 1 cup finely chopped onion
  • 8 oz. hunt’s tomato sauce
  • 1 cup water
  • 1 can beer (12 oz.)
  • 3 Tablespoons chili powder 
  • 2 Tablespoons instant beef bouillon (or 6 cubes)
  • 2 Tablespoons cumin, ground
  • 2 teaspoons paprika
  • 2 teaspoons oregano leaves 
  • 2 teaspoons sugar
  • 1/2 teaspoon coriander, ground
  • 1 teaspoon unsweetened cocoa 
  • 1/2 teaspoon Louisiana hot sauce 
  • 1 teaspoon cornmeal
  • 1 teaspoon flour
  • 1 teaspoon warm water

Directions:

  • In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
  • Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
  • Add the garlic and onion, cook and stir until tender.
  • Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
  • Bring to a boil then reduce heat and simmer, covered , for 2 hours.
  • In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
  • Stir into chili and cook, covered, for an additional 20 minutes.

Ancho–Chipotle Turkey Chili (Now We’re Getting Serious)

This one reflects the years when I started appreciating complexity — when chili became more than “ground meat and beans” and turned into a conversation between cultures.

The dried anchos bring a deep, raisin-like warmth.
The chipotle adds smoke, not shock.
The cinnamon and cocoa whisper “Southeast Asia.”
And the turkey + bacon add modern comfort.

It’s flavorful more than fiery — exactly the kind of chili that makes you rethink what chili can be.

Serves:6 servings

Ingredients

  • 4 to 5 medium dried ancho chiles, stemmed and seeded
  • 4 cups chicken stock
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces Applewood smoked bacon, chopped
  • 2 pounds ground turkey (mix of light and dark meat)
  • Kosher salt and freshly ground black pepper
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons finely chopped seeded chipotle in adobo sauce
  • 1 rounded tablespoon smoked sweet paprika
  • Scant palmful ground cumin
  • Scant palmful coriander
  • 2 teaspoons unsweetened cocoa powder
  • 2 pinches ground cinnamon
  • 1/4 cup tomato paste
  • 1 (12-ounce) bottle Mexican-style beer           

Garnishes:

  • Chopped raw onions
  • Scallions, chopped
  • Cilantro leaves
  • Lime wedges
  • Lightly crushed tortillas
  • Shredded extra-sharp Cheddar cheese
  • Sour cream
  • Toasted pumpkin seeds
  • Diced avocado dressed with lime or lemon juice

Directions

Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.

Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.

Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.

Puree the anchos and stock.

Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. 

Cool and store for a make-ahead meal.  To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.

 Chili con Carne with Chili con Queso Swirl (For the Confident Cook)

This is where the heat steps up — not recklessly, but assertively. The Creole seasoning, cayenne, Mexican oregano, roasted chiles, and molten queso take this into “you meant to impress someone” territory.

It’s fun.
It’s bold.
It’s a little dramatic.
And it’s absolutely delicious with tortilla chips.

This chili doesn’t shout — but it definitely clears its throat and says,
“Pay attention.”

Serves: to 8 

Ingredients

  • 1 tablespoon bacon fat or vegetable oil
  •  1/2 pounds ground beef
  • 2 cups chopped yellow onion
  • 1 cup chopped green bell pepper
  • 4 teaspoons minced garlic
  • 2 tablespoons chili powder
  • 1 tablespoon Essence, recipe follows
  • 1/2 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/4 teaspoon cayenne
  • 1 (15-ounce) can whole peeled tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 2 cups water
  • Chili con Queso, recipe follows
  • Multi-colored Tortilla Chips, accompaniment

Directions

Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. 

Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes. 

Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot. Stir well and bring to a boil. 

Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. 

Remove the pot from the heat, ladle into a large bowl and swirl the Chili con Queso into the middle. Serve immediately with tortilla chips for dipping.

Essence (Emeril’s Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Chili con Queso:
  • 1/2 pound fresh poblano or Anaheim chiles
  • 2 tablespoons vegetable oil
  • 1 cup chopped white onions
  • 1/4 teaspoon cayenne
  • 2 tablespoons all-purpose flour
  • 1 large tomato, peeled, seeded and diced
  • 1 cup milk or cream
  • 1 1/2 cups grated Cheddar
  • 1 cup grated Pepper Jack

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.

In a large pot, heat the oil over medium heat. Add the onions and cayenne cook, stirring, until very soft, about 6 minutes. Add the flour and stir until thickened, 1 to 2 minutes. Add the tomatoes and chopped chilies, and cook for 1 minute. Slowly add the milk or cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated.

Remove from the heat and adjust the seasoning, to taste. Serve immediately with chips, or swirled into the Chili con Carne.

Yield: 6 servings

Chili is one of those foods that grows with you.
You start mild.
You experiment.
You travel.
You learn what heat really means — and what it doesn’t.

Eventually, you stop cooking to impress and start cooking for joy.
For flavor.
For the people around your table.

And that’s when chili becomes something more than a recipe.
It becomes a piece of your life.

Similar Posts