Cocktail Recipes, Spirits, and Local Bars

Best Spicy Dilly Chili Recipes

Best Spicy Dilly Chili Recipes

Spicy Dilly Chili Shopping Tips

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Spicy Dilly Chili Cooking Tips

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.


A Smoky Crockpot Chili Recipe

Mitch Mandel and Thomas MacDonald

Chili is particularly well-suited to the slow cooker because it's the type of dish that demands a long, slow simmer in order to seamlessly blend all the big flavors at play. Our crockpot chili recipe has big flavors in spades: smoky chipotle pepper, hoppy IPA, and plenty of cumin and chili powder to tie the whole thing together. Chili and corn have a natural affinity for each other, so we like serving this with a wedge of cornbread or a stack of warm tortillas. Now, get out your crockpot and chill. (Sorry, we had to.)

Nutrition: 250 calories, 8 g fat (2.5 g saturated), 500 mg sodium

Serves 10


About the recipe

Southerners are almost as fond of pickling as we are of mayonnaise-based dishes. Preserving fresh produce in vinegar or a combination of sugar and vinegar meant there would be vegetables to eat in the winter months. Pickling recipes encompass not just simple cucumbers, but also more unusual ingredients, such as watermelon rind, okra and green beans. I like to use one of these crisp, spicy dilly beans instead of an olive for a Southern-style martini.

To pre-sterilize jars using a boiling water canner, place the cleaned jars right-side-up on a rack in a canner and fill the jars and canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil and then boil for 10 minutes (at altitudes less than 1,000 feet elevation). Do not boil the lids. When you are ready to fill the jars, remove the jars one at a time with the canning tongs, carefully emptying the water from the jars them back into the canner. Let the jars air dry and sit undisturbed until you're ready to fill them.


Easy Recipe Chili – The Best Homemade Chili Recipe

What is better in the winter than a good Homemade Chili Recipe? From super bowl parties to chili cook-offs&hellip chili is woven into the fabric of American winter culture. And for good reason it&rsquos AWESOME and there are so many variations.

And if you&rsquove been searching for a good &ldquostandard&rdquo type chili that everyone will like, look no further! This is it. And it&rsquos EASY! My mom cut this recipe out of a newspaper in the early &rsquo90s, and it&rsquos been our &lsquofamily chili&rsquo recipe ever since. There might be a few ingredients you are not used to seeing in chili, like cinnamon and chocolate chips (a Cincinnati chili influence), but trust me &ndash they work!

This recipe is very similar to my Crockpot Chili Recipe, but there are minor differences and this homemade chili recipe is designed to be made on the stovetop. Which means it can be ready to eat sooner.

And like I said &ndash this is easy.

Chopping the onions is probably the hardest part.

One of the most important steps is to cook the onions as the ground beef cooks. Add a bit of salt at this step to soften the onions.

After the onions are soft and the beef is cooked, add the garlic and cook for another couple of minutes. Drain the beef, and then add everything else except for the kidney beans and simmer for an hour or so. And yeah &ndash even add those chocolate chips and cinnamon (you will thank me).

Then add the kidney beans and cook for another half hour. Top with cheese, serve cornbread or whatever you&rsquod like!


Tteokbokki From 'The World's Best Spicy Food'

Tteokbokki is a Korean street food snack made primarily of chewy rice cakes and fiery, funky gochujang chili paste. In Lonely Planet's The World's Best Spicy Food, the cakes are tossed with slices of fried eomuk fish cake, cabbage, scallions, and garlic. Salty anchovy stock bolsters the gochujang and gochugaru chili flakes add even more heat. The final assemblage is unabashedly spicy, but impossible to put down. Eat it between sips of cold, cheap beer for the perfect Friday night meal.

Why I picked this recipe: I always find myself ordering a version of this dish every time I visit my favorite Korean fried chicken restaurant (in addition to the fried chicken, of course). It was about time I made it at home.

What worked: This recipe really is as simple as throwing a few ingredients in a pot and letting it simmer. Whatever effort required to find the ingredients is definitely worth it.

What didn't: No problems here.

Suggested tweaks: It'd be hard to make this dish without the listed ingredients. If you don't have access to a Korean grocery store, you should be able to order the ingredients online. Gochujang will keep for a long time in the fridge, and the remaining hard-to-find ingredients can be frozen. So order in bulk, and you can make tteokbokki whenever you've got the craving!

Reprinted with permission from The World's Best Spicy Food: Where to Find It and How to Make It by Lonely Planet. Copyright 2014. RRP: 19.19 Published by Lonely Planet. All rights reserved. Available wherever books are sold.


How to Make Award-Winning Texas Chili

Debbie Ashman, winner of the Terlingua International Chili Championship, has a 22-pound jalapeño statue that proves her chili is the world's best. She shared the recipe for her Hot Rod Texas chili&mdashand some wisdom&mdashwith Esquire.

My chili is greasy. What am I doing wrong?

You do need grease in your chili, but you need to get a lot of it off. After I gray the meat, I put it in a colander and pour water over it to drain, to get some grease off of it. I use the 80/20 beef&mdash80 percent lean, 20 percent fat.

Can you overcook chili?

Yeah, the meat gets mushy. And it'll burn.

Any other advice?

Don't take the lid off too often&mdashyou lose a lot of flavor.

What about stirring?

You put your different dumps in, and then every once in a while, stir it to make sure it's not getting too thick.

Different blends of chili powders and spices. I have three dumps that I add at different times.

Why not just put it all in at once?

Things like cumin you can't get too hot, so you want to add that at the end.

How spicy is your chili?

From zero to five, mine's probably a four. But you can add a drop or two of lime juice to tone it down.


How to Make This Recipe

Start by browning 1lb ground beef with 1 large chopped shallot or 1 small onion, 2 cloves garlic, salt, and pepper in a large soup pot or Dutch Oven.

Next add 28oz can tomato sauce, 15oz can baked beans, and 15oz can black beans that have been drained and rinsed. For whatever reason I’ve always used Bush’s Vegetarian Baked Beans in my signature chili, but you can use whatever kind you like best. I just love how the baked beans add a touch of sweetness!

Now add all the spices that turn tomato sauce and beans into Signature Spicy, Smoky, Sweet Chili! You’ll need 3 Tablespoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon each salt, garlic powder, onion powder, and cumin, and 1/4 teaspoon (or more or less) cayenne pepper.

The smoked paprika gives this chili a totally unique flavor and plays well off the smoky/spicy chili and cayenne powders. Mmm!

Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you’ve just got to go for it! Trust me, it will not make your chili taste like candy. It’s all about balance between spicy, smoky, and sweet.

Place a lid on top then simmer for 30 minutes, stirring two or three times.

FYI – This chili also freezes PERFECTLY. Let it cool completely then scoop into a freezer bag and freeze flat. To reheat, let it thaw in the refrigerator overnight and then reheat on the stove.

When it’s time to eat, scoop the chili into bowls then top with melted cheese, chopped green onions, and tortilla chips for crunch. I could not love this chili more – me + Signature Spicy, Smoky, Sweet Chili = always and forever!


Spicy Buffalo Cauliflower Popcorn

Serves: 4
Nutrition: 214 calories, 4.9 g fat (.7 g saturated fat), 56 mg sodium, 70.2 carbs, 9.2 g fiber, 25.6 g sugar, 8.8 g protein

Popcorn who? Skip those processed grocery store popcorns and go for these cauliflower bites. The sugar may seem high here, but don't go running yet—it's strictly coming from the naturally high sugar content in dates, which are great for digestion and rich in essential nutrients. If you want to cut back on some of that sugar, we recommend using just half a cup. The blend of hot spices like cayenne and turmeric will also help suppress your appetite until dinner and burn those unwanted love handles. A University of Maryland Medical Center study shows that turmeric is another spice that helps fight infections and some cancer, reduce inflammation and treat digestive problems.

RELATED: No-sugar-added recipes you'll actually look forward to eating.


Brown the ground beef and onion in a large skillet over medium high heat until beef is cooked and onion is soft. Drain off the fat.

Stir the crushed red pepper, cayenne, black pepper, chili powder, cumin, oregano, paprika, and garlic into the beef mixture and stir well to combine. Let cook for 2-3 minutes.

Stir the diced tomatoes and salsa. Mix completely.

Add chili to the crock pot. Cover, cook on low for 3-4 hours.

Serve with shredded cheddar cheese and fritos corn chips if desired.


Our 20 Most Popular Chili Recipes!

A little stout goes a long way to take this meaty chili to another level.

Turkey Chili

This recipe is hearty, healthy and unbelievably easy. Perfect for a weeknight!

Tex-Mex Corn Chip Chili

A little Tex, a little Mex and a whole lotta comfort.

Green Chili

With this recipe, it&aposs easy being green. You can use jarred green salsa or make your own.

Smoky Beef Chili

Put your dried red chiles to work in this fiery recipe. Pass the sour cream!

Tex-Mex Brown Rice Chili

This is a great option for anyone trying to cut back on meat (just a little).

Black & White Chicken Chili

You can use crumbled queso fresco orꃾta as a garnish — it&aposs all good!

Moroccan Lamb Chili

Carrots, chickpeas and super-tender lamb meat, all topped with a few sprigs of cilantro.

Three Bean Chili

Think three&aposs a crowd? Nah, these beans get along just fine!

Beef & Bean Chili

It&aposs a classic for a reason! Serve the chilis on the side so folks can take as many as they want (if they dare).

Pork and Black-Eyed Pea Chili

Toasted corn muffins on the side? Yes, please!

Acorn Squash and Chicken Chili

Make this healthy-ish comfort meal your਌ool-weather family favorite.

Chicken Mole Chili

If you want mild mole, use sweet smoked paprika. Looking for spicy? Chili powder all the way!

Chipotle Turkey Chili with Apples and Cheddar

Once you try sweet-tartਊpples on your chili, you won&apost go back!

Mushroom, Ancho & Black Bean Chili

Photography by John Kernick

Use mixed mushrooms for a variety of umami flavors.

Zucchini & Corn Chili

Who says chili is just for winter? Try this light and bright meal on a cooler-than-average summer night.

Espresso Chili with Beef & Black Beans

Top this hearty chili with fresh cilantro, chopped red onions, sliced avocado, and crumbled queso fresco.

White Bean, Chicken and Poblano Chili

Winner, winner, chicken chili dinner!

Succotash Veggie Chili

Slow cooker tip: set it forਏour hours if you prefer your vegetablesਊl dente six if you like them more cooked through.


We all love our Instant Pot because is quick and easy. To make this in an Instant pot, prepare everything as specified up to and including step 5 in the Instant Pot using the Saute setting. Close the lid and cook on Meat/Stew or Manual at High Pressure for 35 minutes, followed by Natural Release when the time is up. Make sure to open the lid carefully.