Chilies come in many colors, shapes, and flavors – ranging from sweet to fiery hot. Unlike its name, the chili pepper is not a botanical nut but a member of the flowering nightshade family. A large number of varieties are used worldwide in cooking for both their flavor and pungency-producing chemicals which stimulate chemoreceptor nerve endings on the tongue.

The popularity of chilies has led to an explosion in research on capsaicin (the compound that makes them spicy), with several studies suggesting health benefits such as reduced risk of cancer and heart disease. Other studies have shown that spicy foods can increase metabolism and enhance satiety, while others have found that allergies to chilies may be reduced by increasing capsaicin-containing foods in the diet.

One of the most obvious benefits of chili is its ability to increase metabolism, which can benefit weight loss. It has been shown that eating spicy foods increases body temperature, heart rate, and sweating. Because these demands are placed on the body, it must work harder for a period of time after eating something spicy. This is often referred to as ‘the chili burn.’ As with most things there are some caveats. Individuals who are sensitive to heat will likely feel hotter after eating anything spicier than an apple.

Chili recipes may vary from simple blends using only chili powder or salt to gourmet dishes with complex flavors.

We’ve compiled a list of most popular chili recipes:

1 – CHILI CHICKEN

Ingredients

2 tbsp oil.

1 cup chopped onion.

4 cloves garlic, minced.

One 28-ounce can diced tomatoes with juice.

3 tsp ground cumin.

1 ½ tsp chili powder.

1 pound boneless, skinless chicken breasts or thighs, cut into cubes .

Salt and pepper to taste (optional)

ONE 15 oz canned beans of choice , rinsed and drained (optional) ¼ cup fresh cilantro leaves shredded cheese optional garnish sour cream optional garnish salsa for topping if desired

Recipe Instructions

Heat the oil in a large skillet over medium heat then add onions and cook until tender about 5 minutes stirring frequently so they don’t burn.

Add the garlic and stir it around until fragrant then add the diced tomatoes with juice, cumin and chili powder.

Stir to combine then add the cubed chicken.

Season with salt and pepper but I would hold off on adding a lot of salt since canned beans usually contain a good amount of sodium as well as the cheese that will be added at the end if desired.

Simmer until the chicken is no longer pink in the center about 7-10 minutes stirring occasionally to prevent sticking.

If you are using frozen corn or zucchini or any other vegetables that take a long time to cook you may want to wait till those go in before seasoning with salt & pepper because it could get too mushy while it is simmering away for 10 minutes.

If using pinto beans add to the chili and heat through about 5 minutes.

Add cilantro and cheese and stir until melted and well incorporated about 1-2 minutes.

Top with sour cream, salsa or hot sauce if desired.

2 – Chili Colorado

Ingredients:

3 pounds beef chuck roast, cut into ½-inch cubes

Salt & Pepper

Flour

Vegetable oil

4 cloves garlic, minced

2 teaspoons ground cumin

1 tablespoon dried oregano leaves

28-ounce can Mexican-style stewed tomatoes

2 cups beef or chicken broth

One 16-ounce can pinto beans

Three 12-ounce bottles dark beer (Negra Modelo recommended)

Recipe Instructions:

Toss the beef cubes with salt and pepper in a large bowl; sprinkle on both sides with flour to coat.

Heat a large Dutch oven over high heat, then add oil to just barely coat the bottom of the pan.

Working in batches so you don’t overcrowd them, brown beef cubes on all sides in a single layer, about 3 minutes per batch.

Transfer browned cubes to a bowl and continue with remaining beef until all meat is browned.

Reduce heat to medium-high, add garlic and cook for 1 minute, stirring constantly.

Stir in cumin and oregano; cook for 30 seconds more.

Add tomatoes with juice and broth; bring up to a simmer and stir to scrape any brown bits from the bottom of the pot.

Return beef and accumulated juices back into the pot along with beans (drained) .

Sim slowly until chili has thickened.

This recipe can be made in a slow cooker. Use the browning function on your machine then add all ingredients to the pot with meat still in it. Stir well, cover and cook for 6 hours on low or 4-5 hours on high depending on your machine instructions.

3 – Chili Verde

Ingredients:

4 tablespoons vegetable oil

1½ pounds boneless pork shoulder cut into ½-inch cubes

Salt Pepper

Flour

2 onions, chopped

6 cloves garlic, minced

3 teaspoons ground cumin

1 teaspoon dried oregano leaves

28-ounce can Mexican-style stewed tomatoes

One 12-ounce bottle beer 8 ounces tomatillos, husked and halved

3 pickled jalapeño chiles, stemmed

12 fresh cilantro sprigs Sour cream for serving

Recipe Instructions:

Heat oven to 350 degrees.

Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat.

Season the pork all over with salt and pepper then add half to pot and brown on all sides, about 3 minutes per side.

Transfer browned pork cubes to a bowl and repeat with remaining oil and pork cubes.

Reduce the heat to medium, add onions and cook until translucent, stirring occasionally 5-6 minutes.

Add garlic and cook 30 seconds more, constantly stirring so it doesn’t burn.

Stir in cumin and oregano until fragrant, about 1 minute then stir in tomatoes with juice along with beer.

Bring up to a simmer then reduce the heat to low again.

Add the browned pork cubes, tomatillos and jalapeño chiles into the pot.

Cover and transfer to oven; braise until pork is tender enough to shred with a fork, about 1 hour 20 minutes.

Uncover and continue to cook (top off with some additional broth if needed) until mixture has thickened slightly, about 30-45 minutes longer.

Carefully fish out the jalapeño chiles with tongs or a slotted spoon then finely chop them up along with any tomatillos that didn’t quite hold together in the cooking process .

Stir chopped cilantro sprigs into chili along with salt & pepper to taste.

Serve with sour cream on top/side as desired.

4 – Santa Fe Chicken Chili

Ingredients:

2 tablespoons vegetable oil

1 1/2 pounds boneless, skinless chicken thighs, cut into ½-inch cubes

Salt Pepper

Flour

3 cloves garlic, minced

One 14½-ounce can diced tomatoes

One 12-ounce bottle beer

One 15-ounce can black beans

1 tablespoon chili powder

Two 4½-ounce cans chopped green chiles (optional)

¼ cup dried currants

Cheddar cheese for serving

Sour cream for serving

Recipe Instructions:

Heat oven to 350 degrees.

Heat oil in a large Dutch oven over medium heat.

Season the chicken with salt and pepper then add half of it to pot and brown on all sides, about 3 minutes per side.

Transfer browned chicken cubes to a bowl and repeat with remaining oil and chicken cubes.

Reduce the heat to medium, add garlic and cook 30 seconds more, constantly stirring so it doesn’t burn.

Stir in chili powder then stir in tomatoes with juice , beer , black beans , chili powder, dried currants, green chiles (optional) along with any accumulated juices from the browning process .

Bring mixture up to a simmer then reduce heat to low again.

Cover and transfer pot to oven; braise until chicken is tender enough to shred with a fork, approximately 1 hour 15 minutes.

Uncover , season with salt & pepper to taste along with additional chili powder if desired before serving topped off with cheddar cheese on top/side as well as sour cream if desired.

5 – Shepherds Lamb Stew

Ingredients:

2 tablespoons extra virgin olive oil

1 pound boneless lamb, cut into cubes

3/4 teaspoon salt

1/2 teaspoon black pepper

4 large waxy potatoes (about 8 ounces), cut into chunks

One 14½-ounce can diced tomatoes

One 12-ounce bottle beer

10 ounces frozen peas

One 2-inch strip orange zest

Two 5-inch sprigs rosemary

Recipe Instructions:

Heat oven to 350 degrees.

Heat oil in a Dutch oven over medium heat.

Season the lamb with salt and pepper then add half of it to pot and brown on all sides, about 3 minutes per side.

Transfer browned lamb cubes to a bowl and repeat with remaining oil and the rest of the lamb cubes.

Reduce the heat to low; add potatoes and cook for 10 minutes, stirring occasionally.

Stir in tomatoes with juice , beer , peas , orange zest, rosemary sprigs along with any accumulated juices from the browning process .

Bring mixture up to a simmer then reduce heat to low again.

Cover pot and transfer to oven; braise until lamb is tender enough to shred with a fork (approximately 1 hour), stirring every 20 minutes or so. Uncover pot during last 15-20 minutes of cooking time if needed depending on desired consistency (top off with additional broth if stew becomes too thick).

6 – Beer Braised Short Rib Tacos

Ingredients:

3 pounds boneless beef short ribs

2 teaspoons ground cumin

One 12-ounce bottle amber ale or other malty beer

1/4 cup chili powder

One 28-ounce can diced tomatoes

3 cups beef broth

2 tablespoons vegetable oil

Salt and black pepper

4 dozen corn tortillas (or preferred accompaniments)

Recipe Instructions:

Heat oven to 300 degrees.

Season the short ribs with salt and pepper then heat a large Dutch oven over high heat.

Sear ribs until golden brown, about 8 minutes total; transfer to a plate.

Add chili powder , cumin, ale or other beer , beef broth and tomatoes with juice .

Bring mixture up to a simmer then return seared short ribs along with any accumulated juices back to pot and cover the top of the pot tightly with foil before transferring it to oven; braise until meat is fork tender (approximately 3 hours), turning every hour.

Uncover and increase heat to 350 degrees.

Continue cooking until liquid reduces, about 10 minutes.

Remove ribs from pot and shred the beef with two forks; return shredded meat back into pot and cover for an additional 5-10 minutes before serving as desired (tortillas or buns).

7 – Blackberry Beer BBQ Brisket

Ingredients:

3 pounds beef brisket

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons canola oil

4 cloves garlic, chopped

One 12-ounce bottle dark beer , such as stout

½ cup ketchup

¼ cup Worcestershire sauce

3 tablespoons packed light brown sugar

3 tablespoons cider vinegar

2 teaspoons chili powder

1 teaspoon dry mustard

½ pound fresh or frozen (and thawed) blackberries

Recipe Instructions:

For the rub :

Mix together salt, pepper, chili powder and dry mustard in a small bowl.

Season brisket with spice mixture on all sides then set aside.

Heat oil in a large dutch oven over medium-high heat.

Cook brisket about 5 minutes per side until browned; transfer to a plate.

Reduce the heat to medium and add garlic .

Cook for 1 minute before adding beer , ketchup , Worcestershire sauce , brown sugar, vinegar, chili powder and mustard .

Bring mixture up to a simmer then return seared beef back into pot along with any accumulated juices from searing process.

Cover tightly and cook for 3 hours at 300 degrees flipping every hour or so if needed (add blackberries during last 30 minutes of cooking time).

Remove brisket to a cutting board; shred with two forks. Skim any visible fat from liquid left in pot and return shredded meat back into liquid, cover for 5-10 minutes. Serve brisket on buns or tortillas with additional sauce (if desired) and fresh blackberries .

I hope you tried one or few of these recipes and enjoy them as much as I do.