Chili Recipes to Warm the Season

"There’s no problem that a big pot of chili and good company can’t fix."

– Cottage Saying

The Comfort of a Bowl

There’s a certain magic in a pot of chili simmering low and slow. The scent fills the house, mingling with autumn’s crisp air and the first whispers of woodsmoke from neighboring chimneys.
Chili isn’t just a recipe — it’s a gathering. A ladle poured into bowls around a crowded table, a football game murmuring in the background, a story that unfolds one spoonful at a time.

We’ve gathered three chili recipes — each with its own soul. A classic homestyle beef chili, a smoky three-bean vegetarian medley, and a white chicken chili with a silky, tangy finish. These recipes are built for cottage kitchens and cozy weekends, ready to be savored slowly with friends, family, and plenty of crusty bread.

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1. Classic Homestyle Beef Chili

A hearty, stick-to-your-ribs bowl that tastes like tradition.

Serves: 6-8 | Time: 2 hours (mostly simmering)

Ingredients

• 2 lbs ground beef (80/20 for best flavor)

• 2 tbsp olive oil

• 1 large yellow onion, diced

• 1 green bell pepper, diced

• 4 cloves garlic, minced

• 3 tbsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp dried oregano

• 1 tsp salt (plus more to taste)

• 1 can (28 oz) crushed tomatoes

• 2 cans (15 oz each) kidney beans, drained

• 1 cup beef stock

• 1 tbsp tomato paste

• Optional garnish: sour cream, shredded cheddar, sliced scallions, jalapeño slices

Instructions

1. In a heavy-bottomed Dutch oven, heat olive oil over medium-high heat.

2. Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 8 minutes.

3. Add onion and bell pepper. Cook 5 minutes, stirring often.

4. Stir in garlic, chili powder, paprika, cumin, oregano, and salt. Toast spices for 1 minute.

5. Add tomato paste, crushed tomatoes, beans, and beef stock.

6. Bring to a simmer, then reduce heat to low. Cover partially and cook for 1½ hours, stirring occasionally.

7. Taste and adjust seasoning. Serve with your favorite toppings.

Cottage Tip:
For extra depth, splash in a tablespoon of strong brewed coffee or dark chocolate near the end of cooking. It gives the chili a rich, complex finish.

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Variation One

Variation Two

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2. Smoky Three-Bean Vegetarian Chili

Smoky, hearty, and every bit as satisfying as the meaty version.

Serves: 6 | Time: 1 hour

Ingredients

• 2 tbsp olive oil

• 1 large red onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 red bell pepper, diced

• 2 tsp smoked paprika

• 1 tsp cumin

• 1 tsp chili powder

• 1 chipotle pepper in adobo sauce, minced (plus 1 tbsp adobo sauce)

• 1 can (28 oz) fire-roasted diced tomatoes

• 1 can (15 oz) black beans, drained

• 1 can (15 oz) pinto beans, drained

• 1 can (15 oz) chickpeas, drained

• 2 cups vegetable broth

• Salt and pepper to taste

• Garnish: lime wedges, cilantro, avocado slices

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery. Sauté until softened, about 8 minutes.

3. Stir in bell pepper and garlic, cooking for 2 minutes.

4. Add smoked paprika, cumin, chili powder, and chipotle. Cook until fragrant.

5. Stir in tomatoes, beans, and vegetable broth.

6. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally.

7. Season with salt and pepper. Finish with a squeeze of fresh lime.

Cottage Tip:
Add a handful of quinoa during the simmer for extra texture and protein — it turns this chili into a complete one-pot meal.

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3. Creamy White Chicken Chili

A silky, subtly spicy twist on a winter classic.

Serves: 6 | Time: 1 hour

Ingredients

• 2 tbsp butter or olive oil

• 1 lb chicken breast or thighs, diced

• 1 large yellow onion, diced

• 2 cloves garlic, minced

• 2 cans (15 oz each) cannellini beans, drained

• 1 can (4 oz) diced green chilies

• 1 cup frozen corn

• 4 cups chicken stock

• 1 tsp cumin

• ½ tsp coriander

• ½ tsp chili powder

• ½ tsp salt (more to taste)

• ½ cup sour cream or Greek yogurt

• ½ cup heavy cream (optional for richness)

• Garnish: shredded Monterey Jack cheese, cilantro, tortilla strips

Instructions

1. In a Dutch oven, melt butter over medium heat.

2. Add chicken and cook until lightly browned, about 5 minutes.

3. Stir in onion and garlic. Sauté until onion turns translucent.

4. Add beans, green chilies, corn, chicken stock, and spices.

5. Simmer gently for 30 minutes, stirring occasionally.

6. Remove from heat and stir in sour cream and heavy cream.

7. Ladle into bowls and top with cheese, cilantro, and tortilla strips.

Cottage Tip:
For extra flavor, roast the chicken ahead of time with a dusting of cumin and garlic powder. The caramelization adds incredible depth.

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Serving & Pairing Ideas

• For Beef Chili: Serve with cornbread muffins or buttered sourdough. A dark stout or bourbon pairs beautifully.

• For Vegetarian Chili: Pair with a green salad and warm pita bread. Try a smoky mezcal margarita alongside.

• For White Chicken Chili: Offer a crisp white wine like Sauvignon Blanc or a citrusy wheat beer.

Closing Notes

Each of these recipes brings something different to the table — hearty tradition, smoky depth, or creamy comfort.
Make a big pot, invite a neighbor over, and let the evening stretch as stories and bowls are refilled.
Because at the cottage, chili is more than food — it’s the warmth we gather around.