Sometimes, you just need a warm bowl of chili. It’s the ultimate comfort food, perfect for a cool evening or a game day gathering. I know I always look forward to making a big batch to share.
Today, I’m bringing you two very different, but equally delicious, chili recipes. Whether you like a bright, tangy green chili or a uniquely spiced red one, I have something here you will enjoy cooking and eating.
Jump to Recipe:
Chili Verde with Tender Pork
This Chili Verde is a hearty and flavorful green chili, packed with tender pork and a bright, tangy sauce. It’s perfect for a satisfying meal.
The tomatillo-based sauce gives it a wonderful freshness that you will really appreciate. 
Key Ingredients & Tips for Chili Verde
- Tomatillos: These give the chili its signature tangy flavor. Roasting them first brings out a deeper, sweeter taste.
- Pork Shoulder: Using pork shoulder means slow-cooking will make the meat incredibly tender and easy to shred.
- Green Chiles: A mix of mild (like Poblano) and hotter (like Jalapeño or Serrano) chiles creates a balanced warmth and complexity.
What You Need for Chili Verde
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 tbsp olive oil
- 1.5 lbs tomatillos, husked and rinsed
- 1 large white onion, roughly chopped
- 4-5 green chiles (e.g., 2 Poblano, 2-3 Jalapeño), stemmed
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
⏱️ Time: Prep 30 mins, Cook 3-4 hours🍽️ Yields: 6-8 servings
How to Make Chili Verde
Step 1: Prep the Pork and Veggies
Season the pork cubes with salt and pepper. Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the pork in batches until browned on all sides, then remove and set aside. Place tomatillos, onion, and green chiles on a baking sheet and roast at 400°F (200°C) for 15-20 minutes until softened and slightly charred.
Step 2: Make the Green Sauce
Carefully transfer the roasted tomatillos, onion, and chiles to a blender. Add minced garlic, cumin, and oregano. Blend until smooth. Add a splash of chicken broth if needed to help it blend. Be careful when blending hot ingredients; vent the blender lid.
Step 3: Simmer the Chili
Return the seared pork to the pot. Pour the blended green sauce over the pork, then add the remaining chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the pork is very tender and easily shreds with a fork.
Step 4: Finish and Serve
Once the pork is tender, remove it from the pot, shred it using two forks, then return it to the chili. Stir in fresh cilantro and lime juice. Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings like sour cream, extra cilantro, or warm tortillas.
📝 Final Note
This chili tastes even better the next day! You can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Classic Cincinnati Chili Recipe
Cincinnati Chili is not like other chilis; it’s a unique, spiced meat sauce, traditionally served over spaghetti. It’s known for its distinct seasoning profile.
This recipe offers a taste of Ohio with its blend of cinnamon, allspice, and a hint of cocoa. 
Key Ingredients & Tips for Cincinnati Chili
- Unique Spices: Cinnamon, allspice, and a touch of cocoa powder are crucial for the distinct taste. Do not skip these, as they define this chili.
- Ground Beef: Use lean ground beef and break it up very finely as it cooks. This creates the signature texture of the chili.
- Serving Styles: Traditionally served “3-Way” (spaghetti, chili, cheese), “4-Way” (add onions), or “5-Way” (add beans). Try your favorite!
What You Need for Cincinnati Chili
- 1.5 lbs lean ground beef
- 1 large onion, chopped finely
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp unsweetened cocoa powder
- 1 (6 oz) can tomato paste
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- Salt and black pepper to taste
- Cooked spaghetti, shredded cheddar cheese, diced onions, kidney beans (for serving)
⏱️ Time: Prep 20 mins, Cook 1 hour🍽️ Yields: 4-6 servings
How to Make Cincinnati Chili
Step 1: Brown the Beef
In a large pot or Dutch oven, brown the ground beef over medium-high heat. Use a spoon or potato masher to break the beef into very small pieces as it cooks. Drain off any excess fat from the pot.
Step 2: Add Aromatics and Spices
Add the chopped onion and minced garlic to the pot with the beef. Cook for about 5 minutes until the onion softens. Stir in the chili powder, cinnamon, allspice, and cocoa powder. Cook for another 1-2 minutes until fragrant, stirring constantly.
Step 3: Simmer the Chili Sauce
Stir in the tomato paste, beef broth, Worcestershire sauce, and apple cider vinegar. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour. This allows the flavors to blend well. You can simmer it longer for an even richer taste.
Step 4: Season and Serve
Remove the lid and check the seasoning. Add salt and black pepper to your liking. Serve the chili hot over cooked spaghetti, topped with shredded cheddar cheese, diced onions, and/or kidney beans, based on your preferred “way.”
📝 Final Note
This chili benefits from resting! Let it sit for 10-15 minutes after cooking, or even make it ahead of time, for the spices to really shine. It reheats wonderfully.
