Introduction
When winter settles in, a pot of smoky chili can turn a cold evening into something cozy and full of flavor. Smoked paprika, chipotles, fire-roasted tomatoes, and slow-simmered meats all bring that campfire-style depth you can enjoy right at home. This lineup gives you a mix of beefy classics, veggie versions, and creative twists, all with enough smoke and spice to keep you warm.
1. Smoky Chipotle Beef & Bean Chili
A bold, classic-style chili with deep chipotle smoke and a hearty mix of beef and beans.
Ingredients
- Olive oil: 2 tbsp
- Ground beef: 2 lbs
- Onion (chopped): 1 large
- Garlic (minced): 4 cloves
- Chipotle peppers in adobo (minced): 2 tbsp
- Chili powder: 2 tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Dried oregano: 1 tsp
- Crushed tomatoes: 2 cans (14.5 oz each)
- Beef broth: 2 cups
- Kidney beans (drained): 2 cups
- Black beans (drained): 2 cups
- Salt: 1½ tsp
- Black pepper: ¾ tsp
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown ground beef, breaking it up, for 6–8 minutes; drain excess fat if needed.
- Add onion and cook 4–5 minutes until softened.
- Stir in garlic, chipotle, chili powder, smoked paprika, cumin, and oregano; cook 1–2 minutes.
- Add crushed tomatoes, broth, beans, salt, and pepper.
- Bring to a simmer, then reduce heat and cook 35–45 minutes, stirring occasionally.
- Adjust seasoning to taste before serving.
How to Serve It
Top with shredded cheddar, sour cream, and sliced green onions. Serve with warm cornbread or tortilla chips.
2. Campfire Smoked Paprika Turkey Chili
Ground turkey keeps this chili lighter, while a big hit of smoked paprika brings campfire-style flavor.
Ingredients
- Olive oil: 2 tbsp
- Ground turkey: 2 lbs
- Onion (chopped): 1 medium
- Red bell pepper (diced): 1
- Garlic (minced): 3 cloves
- Smoked paprika: 1½ tbsp
- Chili powder: 1 tbsp
- Ground cumin: 2 tsp
- Tomato paste: 2 tbsp
- Fire-roasted diced tomatoes: 2 cans (14.5 oz each)
- Chicken broth: 2 cups
- Pinto beans (drained): 3 cups
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat.
- Brown ground turkey for 6–8 minutes.
- Add onion and red bell pepper; cook 5 minutes.
- Stir in garlic, smoked paprika, chili powder, cumin, and tomato paste; cook 1–2 minutes.
- Add tomatoes, broth, beans, salt, and pepper.
- Bring to a simmer and cook 30–35 minutes.
- Taste and adjust seasoning.
How to Serve It
Garnish with chopped cilantro and a squeeze of lime. Serve with warm flour tortillas.
3. Slow-Cooker Smoky Brisket Chili
Slow-cooked brisket gives this chili rich strands of meat and a deep, smoky profile.
Ingredients
- Beef brisket (trimmed, cut into large chunks): 2½ lbs
- Olive oil: 2 tbsp
- Onion (chopped): 1 large
- Garlic (minced): 4 cloves
- Chili powder: 2 tbsp
- Smoked paprika: 1 tbsp
- Ground cumin: 2 tsp
- Chipotle in adobo (minced): 1 tbsp
- Crushed tomatoes: 1 can (28 oz)
- Beef broth: 2 cups
- Kidney beans (drained): 2 cups
- Salt: 1½ tsp
- Black pepper: ¾ tsp
Instructions
- Sear brisket in olive oil in a skillet over medium-high heat until browned on all sides.
- Transfer brisket to slow cooker.
- In the same skillet, sauté onion and garlic 4–5 minutes.
- Stir in chili powder, smoked paprika, cumin, and chipotle; cook 1 minute.
- Add crushed tomatoes and broth; bring to a simmer, then pour into the slow cooker.
- Add beans, salt, and pepper; stir.
- Cook on low 8–10 hours or high 4–5 hours, until brisket is tender.
- Shred brisket with forks and stir back into the chili.
How to Serve It
Serve in deep bowls with cornbread on the side and pickled jalapeños on top.
4. Smoky Black Bean & Sweet Potato Chili (Vegan)
Sweet potatoes and black beans soak up a smoky, spicy tomato base for a satisfying plant-based chili.
Ingredients
- Olive oil: 2 tbsp
- Onion (chopped): 1 medium
- Garlic (minced): 3 cloves
- Sweet potatoes (peeled, cubed): 3 cups
- Red bell pepper (diced): 1
- Chili powder: 1½ tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Dried oregano: 1 tsp
- Fire-roasted diced tomatoes: 2 cans (14.5 oz each)
- Vegetable broth: 3 cups
- Black beans (drained): 3 cups
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and bell pepper 5 minutes.
- Add garlic and sweet potatoes; cook 3–4 minutes.
- Stir in chili powder, smoked paprika, cumin, and oregano; cook 1–2 minutes.
- Add tomatoes, broth, beans, salt, and pepper.
- Bring to a simmer, reduce heat, and cook 25–30 minutes until sweet potatoes are tender.
- Adjust seasoning as desired.
How to Serve It
Top with avocado, chopped cilantro, and a squeeze of lime. Serve with warm tortilla chips.
5. Fire-Roasted Triple-Bean Smoky Chili
Three kinds of beans and fire-roasted tomatoes bring texture and a gently smoky, charred note.
Ingredients
- Olive oil: 2 tbsp
- Onion (chopped): 1 large
- Garlic (minced): 4 cloves
- Chili powder: 2 tbsp
- Smoked paprika: 1 tbsp
- Ground cumin: 2 tsp
- Tomato paste: 2 tbsp
- Fire-roasted diced tomatoes: 2 cans (14.5 oz each)
- Vegetable broth: 3 cups
- Kidney beans (drained): 2 cups
- Pinto beans (drained): 2 cups
- Black beans (drained): 2 cups
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Sauté onion in olive oil over medium heat for 5 minutes.
- Add garlic, chili powder, smoked paprika, cumin, and tomato paste; cook 1–2 minutes.
- Stir in tomatoes, broth, and all beans.
- Bring to a simmer and cook 30–35 minutes, stirring occasionally.
- Adjust salt and pepper.
How to Serve It
Add sliced green onions and shredded cheese on top; serve with a simple green salad.
6. Smoky White Chicken Chili with Charred Corn
A creamy white chili with smoky corn and a gentle kick from spices.
Ingredients
- Olive oil: 2 tbsp
- Onion (chopped): 1 medium
- Garlic (minced): 3 cloves
- Cooked shredded chicken: 3 cups
- Great Northern or cannellini beans (drained): 3 cups
- Charred corn kernels (fresh or frozen): 2 cups
- Chicken broth: 4 cups
- Diced green chiles: 1 can (4 oz)
- Ground cumin: 2 tsp
- Smoked paprika: 1½ tsp
- Dried oregano: 1 tsp
- Sour cream: ½ cup
- Heavy cream or half-and-half: ½ cup
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- In a large pot, sauté onion in olive oil for 5 minutes.
- Add garlic, cumin, smoked paprika, and oregano; cook 1 minute.
- Stir in chicken, beans, corn, broth, and green chiles.
- Bring to a simmer and cook 20–25 minutes.
- Remove from heat, then stir in sour cream and cream.
- Add salt and pepper, warming gently if needed (do not boil).
How to Serve It
Top with cilantro, sliced radishes, and a squeeze of lime. Serve with warm tortillas or cornbread.
7. Smoky Chorizo & Red Lentil Chili
Spicy chorizo and red lentils cook into a thick, rich chili with plenty of smoky depth.
Ingredients
- Olive oil: 1 tbsp
- Fresh chorizo (casings removed): 1 lb
- Onion (chopped): 1 medium
- Garlic (minced): 3 cloves
- Red lentils (rinsed): 1½ cups
- Crushed tomatoes: 1 can (28 oz)
- Chicken or vegetable broth: 4 cups
- Chili powder: 1½ tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Brown chorizo in olive oil over medium-high heat, breaking into crumbles; drain excess fat if needed.
- Add onion and cook 4–5 minutes.
- Add garlic, chili powder, smoked paprika, and cumin; cook 1 minute.
- Stir in lentils, crushed tomatoes, broth, salt, and pepper.
- Bring to a simmer, reduce heat, and cook 25–30 minutes until lentils are tender and chili is thick.
- Add broth if you prefer a looser texture.
How to Serve It
Garnish with chopped cilantro and minced red onion. Serve with toasted crusty bread.
8. Smoky Pulled Pork Chili Verde
Pulled pork and tomatillos bring a tangy, smoky twist to classic chili.
Ingredients
- Olive oil: 2 tbsp
- Cooked pulled pork (smoky, without sauce): 3 cups
- Onion (chopped): 1 medium
- Garlic (minced): 3 cloves
- Diced green chiles: 2 cans (4 oz each)
- Tomatillo salsa or salsa verde: 2 cups
- Chicken broth: 3 cups
- White beans (drained): 3 cups
- Ground cumin: 2 tsp
- Smoked paprika: 1 tsp
- Salt: 1–1¼ tsp
- Black pepper: ½ tsp
Instructions
- Sauté onion in olive oil for 5 minutes over medium heat.
- Add garlic, cumin, and smoked paprika; cook 1 minute.
- Stir in pulled pork, green chiles, tomatillo salsa, broth, and beans.
- Bring to a simmer and cook 25–30 minutes, stirring occasionally.
- Adjust seasoning to taste.
How to Serve It
Serve with avocado slices, chopped cilantro, and warm tortillas.
9. Smoky Espresso Beef Chili
A touch of brewed espresso deepens the flavor, giving this chili a rich, smoky background note.
Ingredients
- Olive oil: 2 tbsp
- Ground beef: 2 lbs
- Onion (chopped): 1 large
- Garlic (minced): 4 cloves
- Chili powder: 2 tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Oregano: 1 tsp
- Strong brewed espresso or coffee: ½ cup
- Crushed tomatoes: 1 can (28 oz)
- Beef broth: 2 cups
- Kidney beans (drained): 2 cups
- Salt: 1½ tsp
- Black pepper: ¾ tsp
Instructions
- Brown ground beef in olive oil over medium-high heat for 7–8 minutes; drain if needed.
- Add onion and cook 4–5 minutes.
- Stir in garlic, chili powder, smoked paprika, cumin, and oregano; cook 1–2 minutes.
- Add espresso, crushed tomatoes, broth, beans, salt, and pepper.
- Bring to a simmer and cook 35–45 minutes, stirring occasionally.
- Taste and adjust seasoning.
How to Serve It
Serve with shredded cheese, sliced jalapeños, and cornbread on the side.
10. Smoky Sweet Chipotle Veggie Chili
Packed with vegetables and beans, this chili gets its kick from chipotle and its body from hearty veggies.
Ingredients
- Olive oil: 2 tbsp
- Onion (chopped): 1 medium
- Red bell pepper (diced): 1
- Zucchini (diced): 1½ cups
- Corn kernels: 1½ cups
- Garlic (minced): 3 cloves
- Chili powder: 1½ tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Chipotle in adobo (minced): 1–2 tbsp
- Crushed tomatoes: 1 can (28 oz)
- Vegetable broth: 3 cups
- Black beans (drained): 2 cups
- Kidney beans (drained): 2 cups
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Sauté onion and bell pepper in olive oil 5 minutes.
- Add zucchini, corn, and garlic; cook 3–4 minutes.
- Stir in chili powder, smoked paprika, cumin, and chipotle; cook 1–2 minutes.
- Add crushed tomatoes, broth, beans, salt, and pepper.
- Bring to a simmer and cook 25–30 minutes.
- Adjust heat with more chipotle if you like.
How to Serve It
Top with diced avocado, cilantro, and a squeeze of lime. Serve with tortilla chips.
11. Smoky Short Rib Chili
Slow-braised short ribs give this chili a deep, rich bite that’s perfect for special winter dinners.
Ingredients
- Beef short ribs (bone-in): 2½ lbs
- Salt: 1½ tsp
- Black pepper: ¾ tsp
- Olive oil: 2 tbsp
- Onion (chopped): 1 large
- Garlic (minced): 4 cloves
- Chili powder: 2 tbsp
- Smoked paprika: 1 tbsp
- Ground cumin: 2 tsp
- Crushed tomatoes: 1 can (28 oz)
- Beef broth: 3 cups
- Kidney beans (drained): 2 cups
Instructions
- Season short ribs with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat and brown ribs on all sides; remove and set aside.
- Add onion and sauté 5 minutes; add garlic, chili powder, smoked paprika, and cumin; cook 1–2 minutes.
- Stir in crushed tomatoes and broth; bring to a simmer.
- Return short ribs to the pot, cover, and cook on low heat 2½–3 hours, until tender.
- Remove ribs, shred meat, discard bones, and return meat to the pot along with beans.
- Simmer 20 minutes more; adjust seasoning.
How to Serve It
Serve with sour cream, chives, and toasted crusty bread for soaking up the sauce.
12. Smoked Sausage & White Bean Chili
Smoked sausage adds instant depth and a satisfying bite, paired with creamy white beans.
Ingredients
- Smoked sausage (sliced into rounds): 1½ lbs
- Olive oil: 1 tbsp
- Onion (chopped): 1 medium
- Garlic (minced): 3 cloves
- Chili powder: 1½ tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Crushed tomatoes: 1 can (28 oz)
- Chicken broth: 3 cups
- Cannellini or Great Northern beans (drained): 3 cups
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Brown smoked sausage in olive oil over medium-high heat for 5–6 minutes; remove and set aside.
- In the same pot, cook onion 4–5 minutes.
- Add garlic, chili powder, smoked paprika, and cumin; cook 1 minute.
- Stir in crushed tomatoes, broth, beans, salt, and pepper.
- Add sausage back to the pot.
- Simmer 25–30 minutes, stirring occasionally.
How to Serve It
Garnish with parsley and serve with rice or a warm baguette.
13. Smoky Pumpkin & Black Bean Chili
Pumpkin puree adds body and a creamy texture that pairs nicely with smoky spices and black beans.
Ingredients
- Olive oil: 2 tbsp
- Onion (chopped): 1 medium
- Garlic (minced): 3 cloves
- Chili powder: 1½ tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Pumpkin puree (unsweetened): 1 can (15 oz)
- Crushed tomatoes: 1 can (14.5 oz)
- Vegetable broth: 3 cups
- Black beans (drained): 3 cups
- Corn kernels: 1½ cups
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Sauté onion in olive oil for 5 minutes.
- Add garlic, chili powder, smoked paprika, and cumin; cook 1–2 minutes.
- Stir in pumpkin puree, crushed tomatoes, and broth until smooth.
- Add black beans, corn, salt, and pepper.
- Simmer 25–30 minutes, stirring occasionally.
- Adjust seasoning.
How to Serve It
Top with roasted pumpkin seeds, cilantro, and a spoonful of Greek yogurt or sour cream.
14. Smoky Bison & Pinto Bean Chili
Lean bison gives this chili a robust flavor with plenty of smoky spice and a lighter feel.
Ingredients
- Olive oil: 2 tbsp
- Ground bison: 2 lbs
- Onion (chopped): 1 medium
- Garlic (minced): 3 cloves
- Chili powder: 2 tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Oregano: 1 tsp
- Crushed tomatoes: 1 can (28 oz)
- Beef or vegetable broth: 2 cups
- Pinto beans (drained): 3 cups
- Salt: 1½ tsp
- Black pepper: ¾ tsp
Instructions
- Heat olive oil in a pot and brown bison for 6–8 minutes; drain if needed.
- Add onion and cook 4–5 minutes.
- Stir in garlic, chili powder, smoked paprika, cumin, and oregano; cook 1–2 minutes.
- Add crushed tomatoes, broth, beans, salt, and pepper.
- Bring to a simmer and cook 30–35 minutes.
- Taste and adjust seasoning.
How to Serve It
Serve with diced white onion, cilantro, lime wedges, and warm tortillas.
15. Smoky Chocolate Mole-Style Chili
A touch of cocoa powder adds a subtle, earthy richness inspired by mole-style flavors.
Ingredients
- Olive oil: 2 tbsp
- Ground beef or turkey: 2 lbs
- Onion (chopped): 1 large
- Garlic (minced): 4 cloves
- Chili powder: 2 tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Ground coriander: 1 tsp
- Cocoa powder (unsweetened): 1½ tbsp
- Crushed tomatoes: 1 can (28 oz)
- Beef or chicken broth: 2 cups
- Black beans (drained): 2 cups
- Salt: 1½ tsp
- Black pepper: ¾ tsp
Instructions
- Brown meat in olive oil over medium-high heat; drain any excess fat.
- Add onion and cook 4–5 minutes.
- Stir in garlic, chili powder, smoked paprika, cumin, coriander, and cocoa; cook 1–2 minutes.
- Add crushed tomatoes, broth, beans, salt, and pepper.
- Simmer 35–40 minutes, stirring occasionally.
- Adjust seasoning.
How to Serve It
Garnish with cilantro, thinly sliced radishes, and lime wedges.
16. Smoky Sweet Italian Sausage & Kale Chili
Italian sausage and kale bring big flavor and texture to a smoky, tomato-based chili.
Ingredients
- Olive oil: 2 tbsp
- Sweet Italian sausage (casings removed): 1½ lbs
- Onion (chopped): 1 medium
- Garlic (minced): 3 cloves
- Chili powder: 1½ tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Crushed tomatoes: 1 can (28 oz)
- Chicken broth: 3 cups
- Cannellini beans (drained): 3 cups
- Chopped kale: 3 cups
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Brown sausage in olive oil over medium-high heat; break into crumbles.
- Add onion and cook 4–5 minutes.
- Stir in garlic, chili powder, smoked paprika, and cumin; cook 1 minute.
- Add crushed tomatoes, broth, beans, salt, and pepper.
- Bring to a simmer and cook 20 minutes.
- Stir in kale and simmer 5–7 minutes until softened.
How to Serve It
Serve with grated parmesan and thick slices of toasted bread.
17. Smoky Butternut Squash & Black Lentil Chili
Butternut squash and black lentils turn this smoky chili into a cozy, plant-based winter bowl.
Ingredients
- Olive oil: 2 tbsp
- Onion (chopped): 1 medium
- Garlic (minced): 3 cloves
- Butternut squash (peeled, cubed): 3 cups
- Black lentils (rinsed): 1½ cups
- Chili powder: 1½ tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Crushed tomatoes: 1 can (28 oz)
- Vegetable broth: 4 cups
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Sauté onion in olive oil for 5 minutes.
- Add garlic and squash; cook 3–4 minutes.
- Stir in lentils, chili powder, smoked paprika, and cumin; cook 1–2 minutes.
- Add crushed tomatoes, broth, salt, and pepper.
- Bring to a boil, then simmer 30–35 minutes until lentils and squash are tender.
- Add more broth if needed.
How to Serve It
Top with toasted pepitas, cilantro, and a drizzle of chili oil if you like extra heat.
18. Smoky Chicken & Charred Pepper Chili
Roasting the peppers first adds fragrant smoke that pairs beautifully with shredded chicken.
Ingredients
- Red bell peppers: 2
- Olive oil: 2 tbsp
- Onion (chopped): 1 medium
- Garlic (minced): 3 cloves
- Cooked shredded chicken: 3 cups
- Chili powder: 1½ tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Crushed tomatoes: 1 can (28 oz)
- Chicken broth: 3 cups
- Black beans (drained): 2 cups
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Roast bell peppers under broiler or over open flame until skins are charred; peel, seed, and slice.
- Sauté onion in olive oil for 5 minutes.
- Add garlic, chili powder, smoked paprika, and cumin; cook 1 minute.
- Stir in chicken, roasted peppers, crushed tomatoes, broth, beans, salt, and pepper.
- Simmer 25–30 minutes, stirring occasionally.
- Taste and adjust seasoning.
How to Serve It
Serve with lime wedges, sour cream, and tortilla strips on top.
19. Smoky Beer & Brat Chili
Bratwurst and a splash of beer give this chili stadium-style comfort and smoky richness.
Ingredients
- Bratwurst sausages (sliced into rounds): 1½ lbs
- Olive oil: 1 tbsp
- Onion (chopped): 1 large
- Garlic (minced): 3 cloves
- Chili powder: 1½ tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Beer (lager or amber): 1 cup
- Crushed tomatoes: 1 can (28 oz)
- Beef broth: 2 cups
- Kidney beans (drained): 2 cups
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Brown bratwurst slices in olive oil over medium-high heat; remove and set aside.
- Sauté onion in the same pot for 5 minutes.
- Add garlic, chili powder, smoked paprika, and cumin; cook 1 minute.
- Pour in beer and simmer 3–4 minutes.
- Add crushed tomatoes, broth, beans, salt, and pepper, then return bratwurst to the pot.
- Simmer 25–30 minutes.
How to Serve It
Serve with shredded cheddar, diced onions, and warm pretzel rolls or buns.
20. Smoky Cauliflower & Chickpea Chili
Cauliflower and chickpeas soak up the smoky chili base, making this an energizing winter option.
Ingredients
- Olive oil: 2 tbsp
- Onion (chopped): 1 medium
- Garlic (minced): 3 cloves
- Cauliflower florets: 3 cups
- Chickpeas (drained): 3 cups
- Chili powder: 1½ tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Crushed tomatoes: 1 can (28 oz)
- Vegetable broth: 3 cups
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Sauté onion in olive oil for 5 minutes.
- Add garlic and cauliflower; cook 3–4 minutes.
- Stir in chili powder, smoked paprika, and cumin; cook 1–2 minutes.
- Add chickpeas, crushed tomatoes, broth, salt, and pepper.
- Simmer 25–30 minutes until cauliflower is tender.
- Adjust seasoning.
How to Serve It
Top with chopped cilantro and a spoonful of plant-based yogurt or sour cream.
21. Smoky Midnight Black Bean & Cocoa Chili
Extra smoky spices and a small amount of cocoa give this black bean chili a deep, bold character.
Ingredients
- Olive oil: 2 tbsp
- Onion (chopped): 1 medium
- Garlic (minced): 3 cloves
- Chili powder: 1½ tbsp
- Smoked paprika: 2 tsp
- Ground cumin: 2 tsp
- Ground coriander: 1 tsp
- Cocoa powder (unsweetened): 1 tbsp
- Crushed tomatoes: 1 can (28 oz)
- Vegetable broth: 3 cups
- Black beans (drained): 4 cups
- Salt: 1½ tsp
- Black pepper: ½ tsp
Instructions
- Sauté onion in olive oil for 5 minutes.
- Add garlic, chili powder, smoked paprika, cumin, coriander, and cocoa; cook 1–2 minutes.
- Stir in crushed tomatoes, broth, black beans, salt, and pepper.
- Bring to a simmer and cook 30–35 minutes, stirring occasionally.
- Adjust seasoning and thickness with extra broth if desired.
How to Serve It
Serve with minced red onion, cilantro, lime wedges, and crunchy tortilla strips on top.
Conclusion
Smoky chili is one of those winter staples that can fit almost any craving, from slow-braised beef and brisket bowls to bright veggie-packed pots. Pick one of these recipes for your next snowy night, save a few for meal prep, and share your favorites with friends and family who love bold, warming flavors. A big pot on the stove and a stack of bowls on the counter can turn any chilly evening into a cozy gathering.
