Autumn Leaves, Sweater Weather, and the Perfect Bowl of Chili
It's that magical time of year, friends! The temperature is starting its nose dive, the days are getting shorter, and the leaves are beginning their spectacular show. Time to bust out those cozy sweaters, buy a new pair of boots, and get a pot of hearty fall chili bubbling on the stove!
There's nothing quite like a steaming bowl of homemade chili on a crisp fall evening, but I must make a little confession: I could eat chili at any time—winter, spring, summer, or fall. For me, a big bowl of chili ranks pretty high up on my comfort food list.
My Chili Journey: From Novice to Expert
Chili became one of the foods I started making frequently as a young wife and working mother, constantly tweaking recipes until they were just right. Easy chili recipes were perfect because we could enjoy them throughout the week—and as we all know, chili is so much better on the second or third day!
In 2003, I discovered a game-changing recipe from cooking icon Martha Stewart in her Everyday magazine. Of course, I adapted it to suit our tastes, switching ingredients that were easily available locally. She called for water; I used beef stock. She used harissa; I omitted that! Each time I made the recipe, I added my own spin until it became the signature In the Curious Kitchen Chili recipe—just about perfection and a perennial family favorite!
5 Must-Try Fall Chili Recipes
1. Classic In the Curious Kitchen Beef Chili
Prep Time: 15 minutes | Cook Time: 2 hours | Serves: 8
Ingredients:
- 2 lbs ground beef (80/20 blend)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 2 cans kidney beans, drained
- 1 can black beans, drained
- 28 oz crushed tomatoes
- 2 cups beef stock
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions: Brown beef in a large Dutch oven, add vegetables and spices, then simmer with tomatoes and stock for 1.5-2 hours until thick and flavorful.
2. White Chicken Chili
Prep Time: 10 minutes | Cook Time: 6 hours | Serves: 6
Perfect for busy weekdays! Combine chicken breasts, white beans, green chiles, and cream cheese in your slow cooker for a creamy, satisfying white chili recipe.
3. Vegetarian Three-Bean Chili
Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 6
A hearty meatless chili packed with kidney beans, black beans, and pinto beans, plus plenty of vegetables and warming spices.
4. Spicy Turkey and Sweet Potato Chili
Prep Time: 20 minutes | Cook Time: 1 hour | Serves: 8
A lighter twist featuring lean ground turkey and chunks of sweet potato for natural sweetness and extra nutrition.
5. Cincinnati-Style Chili
Prep Time: 10 minutes | Cook Time: 2 hours | Serves: 6
A unique regional favorite with warm spices like cinnamon and cocoa, traditionally served over spaghetti with cheese and onions.
Create the Ultimate Chili Bar
To keep things fun, we always set up a chili bar with a variety of toppings—it's become a family favorite and a tailgate treasure! Our go-to toppings include:
- Variety of cheeses (sharp cheddar, Monterey Jack, pepper jack)
- Sliced jalapeños and green onions
- Chopped white and green onions
- Corn chips (we prefer Fritos)
- Fresh diced tomatoes
- Sour cream and Greek yogurt
- Crispy bacon bits
- Fresh pico de gallo
- Chopped cilantro
- Classic saltine or buttery crackers
- Cornbread and dinner rolls
Don't limit yourself to these ingredients—get creative! We love serving grilled In the Curious Kitchen Pimento Cheese sandwiches alongside our chili, my curious spin on the classic grilled cheese and chili combo from childhood.
Chili Memories and Family Traditions
A pot of chili simmering on the stovetop conjures up special memories for me. I remember walking home from elementary school with leaves tumbling from the big trees lining our street, almost smelling that big pot of chili as I got closer to home. Opening the front door to see Mom's pastel-colored Dutch oven on the stove meant only one thing: chili time!
Steve has similar memories of his mom Pat's traditional Southern-style chili with ground beef, tomatoes, and her trademark chili packets. Even growing up in Cincinnati-chili country, he always preferred his mom's version without cinnamon.
Tips for Perfect Chili Every Time
- Brown your meat properly for deeper flavor
- Toast your spices for 30 seconds before adding liquids
- Let it simmer low and slow for at least 1-2 hours
- Taste and adjust seasonings throughout cooking
- Make it ahead—chili always tastes better the next day
- Freeze portions for quick weeknight dinners
What's your favorite chili recipe? Is it one from your childhood or something you've discovered through the years—or a combination? No matter which recipe you choose, make a pot today. I'm sure it will be delicious. Cheers to fall, y'all!