All 171 chili recipes
Grouped by the kind of cookie they actually make.
Every recipe we could resolve to grams, from 35 sites, sorted by how many cooks have rated it. The group is measured from the formula, not read off the title — which is why a few sit somewhere their own name would not suggest. Back to the recipe and the tweaks →
Dutch oven · 80
Even, ambient heat for a long simmer with the lid ajar, useful for cubed-chuck chili where real collagen conversion is happening and needs sustained time.
Stovetop, uncovered · 58
The long, uncovered simmer that gives chili its coat-the-spoon body — reduction is doing real work here, not just background evaporation.
Slow cooker · 29
Walk away for hours; works for either ground beef or a cubed-chuck version, since neither depends on searing for texture.
Pressure cooker · 4 thin evidence
For cubed chuck or brisket, pressure converts collagen in a fraction of the stovetop's time. For ground beef, there's no collagen to convert, so pressure buys nothing over a fast stovetop simmer.
Every recipe is its author's work and links to their page. Want the underlying table? Take the JSON.