Different Types Of Chilli Dishes (2024)

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To me there are four types of chili dishes, Texas Style, Meat Style, Bean style, and white style to me each one of these types of chili has there own spin to it and it's own flavor profiles.

What makes Texas style chili so different is the meat in the early 18 hundreds they use to use bison but now they use mostly tri-tip some Texans made it with beans some made it without but there were not to many vegetables in a Texas chili but the peppers itself.

Texans also used venison as there choice of meat when making there tasty chili and the beans they used were a red kidney bean and sometimes a navy bean were added into the chili and there choice of chili was the chili peppers.

Meat style chili is really a ground beef version of chili this was a cheaper way to add some kind of meat to your chili for the people who could not afford to buy a big piece of beef when its ground up it can go a very long way.

Bean style chili is really a vegetarian chili this chili contains no animal product at all and is mostly made with textured vegetables, vegetable protein even tofu to replace the meat factors and beans are a very important factor in this dish most of all if your on a diet restriction this chili will be perfect for you.

White chili is what I call chicken chili this is made with white beans and chicken but of course you can use turkey and this dish dose not have a tomato base in it and when it is prepared right it comes out white as the named is called for.

In this blog I'm going to share with you how to prepare each and every chili we are talking about then you can decide which one you like the most for you and your family to try.

The origins the of the first chili dish dates back to the 17th century and it was believed to be made by a nun named sister Mary of Agreda of Spain but in American a person by the name of J.C Clopper San Antonio was the first to try the remake of chili and it was a chili carne.

In the early18 hundreds a person by the name Everrette DeGolyer was a lover of chili and had concocted the first chili mix as a way of feeding the cowboys while they were out on the trails.

Back in those days they used dried beef, beef fat, salt, and chile peppers and they added some beans to make a hot meaty stew, when this recipe traveled around other trail cooks started making there own versions like pepper seeds, oregano, onions and mesquite in there chili.

In the in of the 18 hundreds Texas took chili to a national level when they opened up a stand at the Columbian Exposition in Chicago from there chili just went every were and everyone loved it

Chili became so popular that it was being sold from a back of a wagon on street corners in the United States and chili restaurants were also opening up. One of the first restaurant to sell chili was Lymam's Famous Home Made Chili and was so successful that they started to can there chili in the back of there store and named it after his pet wolf ...Wolf Brand Chili and it is still being sold in stores today and although the company was sold it is still in business an owned by Stokley-Van Camp in Dallas, Texas.

5 stars from 1 rating of Do You Like Chili

To make a good pot of chili most people think it is the meats or the bean but the main ingredient is in the name and that is chili and to add that additional hint of flavor a couple of fresh peppers s the right choice and the pepper that I like to use is the chili pepper, I like the chili pepper because it has a nice smoky and it is not to hot but it is not to mild just the right amount of flavor.

Now if you want to you can add any type of peppers you want like serrano, jalapeno and even cayenne to you chili. To me adding a nice mild chili pepper brings a stronger flavor profile to the dish it really adds a balance with all of the other flavors blending together .

I truly believe that if your making a good pot of chili your going to need some type of pepper to add to the seasoning profile it will be the game changer when all of those flavors start messing around together.

If I am making chili from scratch I use some gloves then I remove the seed from the chili then I add my chili a little at a time to get the flavors I want then I remove then from my chili because I only want the flavors of the chili peppers I don't want to bite into them if you try this I think you will have some pretty good chili to share with you family and friends.

if you do not have time to cook with fresh peppers that's ok you can also use dried peppers or powdered peppers of your choice I know for sure that most of the local super markets have thee pepper blends in the Spanish section.

in the next section of this blog I want to share with you a video on how to clean Thai Chili Peppers: and advanced cooking techniques from ExpertVillage.com I think you will love it.

We all know that this article is all about great tasting chili dishes and today were going to start out with a Texas Chili AND I'm going to give it to you in different ways ......I'm going to give you my version on how I like to make mine then I am going to share a video on how other chefs/cooks like to make there chili to so to get things started here is my version of great tasting Texas Chili that I'm sure you will love.

The Handicapped Chefs Texas Chili

ingredients

1 pound stew meat chunks

28 ounce can whole tomatoes or 1½ pounds (4 cups chopped) fresh tomatoes

2 more cups fresh diced tomatoes

1 big large yellow onion

2 tablespoons of minced garlic

2 to 4 chopped jalapenos, chopped seeds removed - let your taste buds decide on how hot you want it.

1 tablespoon of ground cumin

3 tablespoons of Mexican chili powder

1 teaspoon of sea salt

1 corn tortilla, torn up in to small pieces - Optional

1 -15 ounce can of kidney beans - Optional

Methods

Chop the onion into about 1inch chunks, then take jalapeno remove the seeds and then dice.

Add your beef chunks into a large pot and brown over medium-high heat. sear on both.

Add everything else but do not add the beans if you want to use them and bring all of this to a boil over medium heat. Reduce heat, cover and simmer 2 hours to allow the stew met cubes to cook and break down so it can get tender .

After the 2 hours add the bean if you like make sure you drain and rinse the beans at this point you can add a bit more salt and if you want it a little bit more thicker stir in the torn tortilla and simmer for another 30 minutes.

Now since you have seen my recipe I want to share with you another Texas Style Chili that was cooked by Hilah cooking that I'm sure you will love it seem close to mine and I have tried it and the taste was really good so watch it and enjoy here is a little more information on the video by Hilah cooking in her own words.

Hilah Cooking is a short-form, educational web series focused on making cooking FUN! We release two episodes every week. Our focus is on simple, low-cost recipes with a Texas flair. Everything is made from scratch, people! You will not see any packets of taco seasoning mix or gravy powder up in here. If you are going to learn how to cook, you are going to learn it for real! But I promise it will be fun and easy.

I know were talking chili e have talk about Texas chili now lets talk about making a ground meat chili. When I say ground me I am talking about ground beef, now you can use other types of ground meat like chicken, turkey, even pork but the ground meat I am talking about is ground beef it was one of the first basic meat ingredient that was used in chili and again I want to share with you my recipe for ground beef chili with you a video of ground beef chili so you can see how others prepare their style of chili so lets begin with my tasty version.

Ground Beef Chili

Ingredients

3 pounds ground beef

1 large white onion, rough chopped

1 large green pepper, rough chopped

2 ribs of celery, rough chopped

2 cans,16 ounces each kidney beans, rinsed and drained

1 can, 24 ounces of tomato puree

1 jar 10 ounces of chucky salsa

1 can 14 ounces of dice tomatoes,

1 can 10-ounces of condensed beef broth

2 cups of water

1/4 cup of regular chili powder

2 tablespoons of Worcestershire sauce

1 tablespoon of dried basil

2 teaspoons of ground cumin

2 teaspoons of garlic granulated powder

2 teaspoons of sea salt

1 teaspoon coarsely white ground pepper

Method

In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain.

Stir in the beans, tomato puree, salsa, tomatoes, broth, water, Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion and shredded cheese. this tasty meal is enough to serve 16 people please try and enjoy.

After you tried my ground beef chili please check out the video how to cook prepare ground beef chili with red beans by Robert Khoury I have tried this recipe and I really think it was a great basic chili recipe it only takes about 20 minutes to prepare so watch the video and try it fo yourself.

We have been talking about many different types of chili and for this were going to talk about the vegetarian chili. I really don't know if you know this but there are many ways to make vegetarian chili, some people use a meat substitute, bulgar or even loaded up with vegetables but if I'm going to make a vegetarian chili I want the beans to be the star of the show using different types to really give the chili a nice pop of flavor to go along with a little veggies and some great tomato sauce and seasonings to make a great flavor profile.

With that being said I want to share with you my version of vegetarian chili then I will share with you a video on how to make some vegetarian chili that I think you will love.

Vegetarian Chili

1 1/2cups of dry pinto beans

1 cup of dry black beans

1/2 cup of dry kidney beans

3 to dried ancho chili pods

1 small can of chipotle pepper in adobo

28 oz. can of crushed tomatoes

1 medium carrot, diced

1 white onion, diced

2 stalks of celery, finely diced

1/4 cup of oil

5 cloves garlic, minced

juice of 1/2 lemon - no seeds

1/4 teaspoon of sea salt

1/3 teaspoon of white pepper

1/4 teaspoon of cumin

Methods

To begin sort through your beans to get rid of any beans that dose not look good then rinse well place them in a pot tat your going to be cooking them in and soak over night.

The next day drain your beans then add fresh water to cover, make sure it cover the beans by inch because the water will boil down at this point place the beans on the stove and bring to a boil, when they come to a boil reduce the heat and let the beans simmer for about 1 to 2 hours until the beans are tender add water if the beans start to loose liquid. When the beans are tender add your sea salt, white pepper and your cumin.

Why he beans toast the chilis n a hot dry pan but make sure that your range hood fan is on high settings because toasting chili can make some smoke when they are toasted just et them aside and cool.

While the beans are still cooking sauté your celery, carrots and onions in a little of the canola oil for about 5 to 6 minutes then add your garlic a pinch of sea salt then let sauté another minute then set aside.

Now get out your blender, add the chilis, tomato sauce, half of the adobo sauce from the can of chipotle, and 1 teaspoon of salt to a blender and puree until very smooth. This sauce should be pretty spicy, because it is going in that huge pot of beans soon so don't be worried.

Time to bring this all together

Drain some of the liquid from the beans and save 1 cup for later if you need it, add the chili sauce the vegetables and the lemon juice to the beans, bring he beans back to a small simmer and let the beans cook for 5 to 6 more minutes to allow the flavors to mend together

Now again at this point taste the chili if you need to take up a notch or make it a little hotter you can add the remaining adobo sauce and if the beans are to thick you can add that reserved water that you saved from the beans........if everything is good to your taste buds serve and enjoy.

Ok now that you have my version I want you to check out the video version it's buy Hilah and I have shared her video's with you earlier in this blog I think you will love it I do enjoy her recipes .....So here is what she as to say in her own words. This hearty vegan chili recipe is made with lots of spices, peppers, mushrooms, tomatoes, 3 different beans, and beer!

Hilah Cooking is a short-form, educational web series focused on making cooking FUN! We release two episodes every week. Our focus is on simple, low-cost recipes with a Texas flair. Everything is made from scratch, people! You will not see any packets of taco seasoning mix or gravy powder up in here. If you are going to learn how to cook, you are going to learn it for real! But I promise it will be fun and easy.

VEGAN CHILI??? It sounds like an oxymoron, but don't let the fact that there's no meat involved put you off on this recipe because it's DELICIOUS. We have had a LOT of requests for more vegetarian/vegan recipes so we decided to recruit an expert vegan to help us out. In this episode we welcome special guest Karol Gajda from http://www.ridiculouslyextraordinary.com. Karol demonstrates how to make his amazing Soy Free Gluten Free 3 Bean Vegan Chili! (P.S. it's not really gluten-free the way we made it here because of the beer! Oops!)

White chili to me is a alternative to tomato base chilis it is really unusual but it is delicious and it can be made with either chicken or turkey, but if you really do not have the taste for meat you can just have a white bean chili which is also super delicious So today I'm going to share with you a meat version and a bean version of white chili that I want you to try then I want you to check out a video on how to make white chili that I think you will love.

White Chili With Chicken

Ingredients

1 tablespoon canola oil

1 1/2 cups of chopped onion

2 4-ounce cans of chopped green chilies

1 teaspoon of dried oregano

1 teaspoon of ground cumin

1/8 of teaspoon cayenne pepper

3 15-ounce cans of great northern beans, rinsed

4 cups of chicken broth

4 cups of cooked skinless chicken, diced

2 tablespoons of apple cider vinegar

1/4 teaspoon of sea salt

1/4 teaspoon of white pepper

1/3 teaspoon of garlic powder

Methods

Lets start by heating your oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. chicken and vinegar, sea salt , white pepper and garlic powder continue to cook for 5 minutes more....... Serve and enjoy.

The second recipe is a white bean chili that I know you will love it's super simple and easy to make o try and enjoy.

White Bean Chili

Ingredients

1 large white onion, chopped

1 tablespoon olive oil

2 garlic cloves, minced

3 cups of water

1 teaspoon of sea salt

2 teaspoons of ground cumin

1 teaspoon of chili powder

1 teaspoon of white pepper

1 teaspoon of dried oregano

4 cans 2 each of (15-ounce) cans cannellini and great Northern beans, rinsed, drained, and divided

1(14 1/2-ounce) can of chicken broth

1(16-ounce) package frozen white corn

2 (4.5-ounce) cans chopped green chiles

3 tablespoons of lime juice

Methods

To begin working on this dish sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.

Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.

Place 2 cans of beans in a blender I of each; add broth, and process until smooth, stopping to scrape down sides.

Stir bean pureé, remaining 2 cans of beans, corn, and chiles into the Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired. serve and enjoy.

The video I want to share with you is a how to prepare white bean chili by Betty so here is what betty has to say about her chili.

I remember growing up in my family every time my mother made a pot of chili there was always some corn bread and I must say this my mother made some of the best corn bread that I have ever tasted and today I want to share with you my mothers corn bread recipe.

Momma's Corn Bread

Beat the egg with the milk and add to the dry ingredients. Quickly add the melted butter and stir with a rubber scraper until ingredients are combined well then spread the batter into a buttered 9-inch pie dish.

Bake in oven for 30-35 minutes, or until it is lightly browned around the edges, or until a fork stuck into the center of the pan comes out clean. Serve hot and enjoy.

We have been talking about all types of ways to make tasty chili but we need to talk about some of the sides one on the main side dishes that pares really well with any type of chili is rice and the other is spaghetti so I going to share with you my recipe for seasoned rice and then I will share with you the way I cook my spaghetti.

Seasoned Rice

1 1/2 cups uncooked long-grain rice

1 1/2 cups water

1 (10 1/2 ounce) can beef broth undiluted

2 tablespoons butter

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

1/8 teaspoon onion powder

1/4 teaspoon of sea salt

Methods

Using your Dutch oven combine all your ingredients bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed then serve over the chili of your choice.

Now the next side I want to share is how to make some perfect spaghetti'

Cooked Spaghetti

The most simple way to cook spaghetti is to do this;

bring your water to a boil then ad a tablespoon of salt the salt will give you some flavor, when your water comes to a rapid boil add your spaghetti making sure you give your spaghetti a little stir to keep the spaghetti from sticking then cook your spaghetti until it is tender at this point drain and serve with you favorite chili. I like to use fresh spaghetti but if you do use dried pasta I use Brilla it is very good dried pasta.