This oven-baked chili Cheese Dip uses simple ingredients. It uses canned chili with no beans, a blend of delicious spices, ...

In Texas, they make chili con carne, which is considered the original bowl of chili. It is seasoned beef with red chilis and seasoning — no beans. It is speculated that this method for making ...

Season with the chili powder, cumin, salt, and pepper. Cook, breaking up the meat with a wooden spoon, until the beef is browned and cooked through, 3 to 4 minutes.

Add the bean-tomato mixture and cocoa, then return to a simmer. Reduce to medium and simmer gently, uncovered and stirring occasionally, until the chili has thickened, about 30 minutes.

Macaroni & cheese is a perfect match, so we’ve included a number of variations on it here, like our one-pot vegetarian chili mac, our chili mac, and our mac & chili stew.

Add the rinsed and drained black beans; cover and simmer for 30 minutes. Serve Chili in bowls topped with shredded cheese, sour cream, and chopped green onion tops.

Saute onions and garlic in oil, add this and the chili, spices and chicken to the bean soup. Simmer for 30 minutes more. Add sour cream and cheese. Heat until the cheese melts. Serves 12.

In a small bowl, stir together the chili powder, cumin and ½ teaspoon each salt and pepper. In a medium bowl, combine the beef, 1 tablespoon of the spice mixture and ¼ cup plus 2 tablespoons water.

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt; cover and cook, stirring occasionally, until the onion begins to soften and brown, about 7 ...