There’s something about a pot of chili bubbling away that instantly makes people want to gather in the kitchen. I’ve hosted enough football parties, backyard cookouts, cabin weekends, and casual family dinners to know that chili isn’t just another meal—it’s usually the dish everyone keeps coming back to. The funny part is that the recipes people remember aren’t necessarily the hottest or the spiciest. They’re the ones with layers of flavor, little surprises in every bite, and toppings that let everyone make their own perfect bowl.
Lately I’ve noticed Pinterest moving well beyond traditional ground beef chili. People are saving recipes built around smoked meats, slow-braised beef, roasted peppers, birria-inspired flavors, hot honey, salsa macha, coffee, craft beer, and premium cheeses. Instead of relying on one ingredient to do all the work, the best modern chili recipes build flavor from multiple directions. That’s exactly what inspired this collection. Every recipe here feels bold enough for a weekend cookout but simple enough that I’d happily make it again on a random Tuesday. Whether you’re feeding four people or forty, these are the beef chili recipes I’d proudly set on my own table.
1. Smoked Chuck Roast Beef Chili
Whenever I have a little extra time, this is the chili I make because nothing beats the flavor of slowly smoked chuck roast. Instead of starting with ground beef, I season a whole chuck roast generously with coarse salt, cracked pepper, smoked paprika, garlic powder, ancho chile powder, and cumin before smoking it low and slow until it develops a dark, flavorful bark. Once it reaches that perfect point where it’s tender but still sliceable, I cube it into bite-sized pieces and let it finish simmering in a rich tomato base with roasted onions, fire-roasted tomatoes, chipotle peppers, beef stock, black beans if I’m feeding a crowd, and plenty of roasted garlic.
The smoky bark slowly melts into the broth, giving every spoonful an incredible depth that simply isn’t possible with browned ground beef alone. I like serving it with smoked cheddar, pickled red onions, fresh cilantro, sliced jalapeños, crispy tortilla strips, and thick slices of buttered cornbread. It’s the kind of chili people talk about long after dinner because every bite tastes like it spent the entire day developing flavor—which, honestly, it did.
2. Birria Beef Chili
Birria has become one of the biggest flavor inspirations in home cooking, so turning those rich spices into a hearty chili felt like a natural next step. I start by slowly braising beef chuck with dried guajillo, ancho, and pasilla chiles, roasted tomatoes, garlic, onions, cinnamon, cloves, oregano, cumin, and beef broth until the meat practically falls apart. Instead of serving it only as tacos, I shred the beef directly into a thick chili base made with crushed tomatoes, pinto beans, roasted peppers, and a splash of the deeply flavored braising liquid.
The result tastes incredibly rich without becoming overly spicy. Every bowl has tender shredded beef, smoky chile flavor, and a silky broth that clings to the meat beautifully. I finish it with diced white onions, chopped cilantro, Cotija cheese, avocado slices, and warm flour tortillas on the side for dipping. It’s one of those recipes that feels familiar while still surprising guests who thought they knew exactly what chili should taste like.
3. Texas-Style No-Bean Beef Chili
Sometimes simplicity wins, especially when every ingredient gets the attention it deserves. For this version, I skip the beans entirely and focus on large chunks of beef that slowly braise in a deeply seasoned chile gravy made with ancho powder, chipotle, smoked paprika, cumin, garlic, beef broth, tomato paste, and a splash of Worcestershire sauce. Instead of rushing the cooking process, I let everything simmer until the beef becomes fork-tender and the sauce thickens naturally.
I love this recipe because every spoonful is packed with beef rather than fillers. It’s bold, intensely savory, and perfect for anyone who believes great chili should let the meat be the star. A little shredded sharp cheddar, chopped onions, jalapeños, and a dollop of sour cream are really all it needs. Whenever I serve this during football season, the pot is usually scraped clean before halftime.
4. Beer-Braised Steak Chili
Beer adds incredible complexity to chili, especially darker lagers or amber ales that bring subtle caramel notes without making the dish taste overly bitter. I brown cubes of sirloin steak until deeply caramelized before sautéing onions, garlic, bell peppers, and tomato paste. After everything develops plenty of color, I pour in a full bottle of amber beer along with crushed tomatoes, beef broth, smoked paprika, chili powder, cumin, oregano, and black beans, letting the alcohol cook away while leaving behind rich malt flavor.
The steak stays surprisingly tender because it simmers gently rather than boiling aggressively, and the beer rounds out the acidity from the tomatoes beautifully. I usually top each bowl with smoked cheddar, crispy fried onions, chopped scallions, and thick slices of toasted sourdough for dipping. It’s hearty enough for cold-weather weekends but refined enough that I’d happily serve it at a dinner party.
5. Fire-Roasted Hatch Chile Beef Chili
Whenever Hatch chile season rolls around, I buy as many roasted peppers as I can because they completely transform dishes like this. Their smoky sweetness blends perfectly with slow-cooked beef chuck, roasted tomatoes, garlic, onions, poblano peppers, green chiles, cumin, coriander, and just enough chipotle to add background heat without overwhelming the fresh pepper flavor.
The roasted Hatch chiles create a slightly brighter chili than traditional tomato-heavy recipes, making every bowl taste fresh while still feeling deeply comforting. I like serving it with pepper Jack cheese, avocado, cilantro, lime wedges, and crushed tortilla chips for extra crunch. The combination of smoky peppers and tender beef makes this one of the most balanced chili recipes I’ve made in years.
6. Bacon Cheeseburger Beef Chili
This recipe came from asking myself what would happen if every great cheeseburger flavor ended up in one bowl. I start by crisping thick-cut bacon before browning ground chuck in the rendered fat. Then I add onions, garlic, tomato paste, crushed tomatoes, beef broth, Worcestershire sauce, yellow mustard, smoked paprika, diced pickles, kidney beans, and a blend of sharp cheddar and Monterey Jack stirred in just before serving.
Instead of tasting gimmicky, the bacon and mustard simply make the beef taste even richer while the melted cheese creates an incredibly creamy finish. I pile on extra shredded cheddar, diced pickles, green onions, bacon crumbles, and crispy fried onions before serving with toasted burger buns or cornbread. It’s always one of the first empty pots whenever I’m feeding a hungry crowd.
7. Chipotle Brisket Chili
Leftover smoked brisket almost always becomes chili in my house because it’s simply too flavorful to waste. I chop the brisket into bite-sized cubes before simmering it with chipotle peppers in adobo, roasted tomatoes, onions, garlic, black beans, beef broth, tomato paste, smoked paprika, oregano, cumin, and a little brown sugar to balance the smoky heat.
Because the brisket already carries plenty of smoke from the barbecue, the chili develops incredible depth without requiring extra ingredients. Every bite delivers tender beef, smoky chipotle, and rich tomato flavor that only gets better the next day. I finish each bowl with cilantro, Cotija cheese, avocado, lime juice, and crunchy tortilla strips for a restaurant-quality presentation that always impresses guests.
8. Coffee Cocoa Beef Chili
Coffee and cocoa might sound unusual if you’ve never tried them in chili, but together they create one of the richest beef recipes I’ve ever made. Strong brewed coffee deepens the savory flavors while unsweetened cocoa powder adds just enough bitterness to balance the tomatoes and spices. I combine them with browned beef chuck, roasted onions, garlic, tomato paste, crushed tomatoes, beef broth, ancho chile powder, cumin, cinnamon, and black beans before letting everything simmer slowly for several hours.
The final flavor doesn’t taste like coffee or chocolate at all—it simply tastes fuller, richer, and more layered than traditional chili. I like topping it with sour cream, shaved dark chocolate, chopped cilantro, smoked cheddar, and toasted pumpkin seeds. It always surprises first-time guests in the best possible way because they can’t quite identify the secret ingredients until I tell them.
9. Hot Honey Jalapeño Beef Chili
Sweet and spicy flavors have completely taken over modern comfort food, and this chili proves exactly why. I start by browning ground chuck with diced onions and roasted garlic before adding fire-roasted tomatoes, tomato paste, beef broth, kidney beans, smoked paprika, cumin, chipotle powder, and freshly sliced jalapeños. During the last few minutes of cooking, I stir in a generous drizzle of hot honey, allowing the sweetness to soften the smoky heat without making the chili taste sugary.
The balance is what keeps people coming back for another bowl. The honey rounds out the spices while the jalapeños still provide a pleasant kick in every bite. I finish it with pepper Jack cheese, crispy bacon pieces, sliced jalapeños, fresh cilantro, and another light drizzle of hot honey. Served with buttery cornbread, it’s one of those recipes that feels trendy without trying too hard.
10. Short Rib Chili with Roasted Poblanos
Beef short ribs create an unbelievably rich chili because they slowly break down into tender, buttery pieces as they simmer. I sear the short ribs until deeply browned before braising them with roasted poblano peppers, onions, garlic, tomato paste, crushed tomatoes, beef stock, ancho chile powder, smoked paprika, oregano, and cumin. After several hours, the meat becomes so tender it practically falls apart with a spoon.
The roasted poblanos add a smoky, earthy flavor that pairs perfectly with the richness of the beef. Instead of overpowering the chili with excessive heat, they create depth that lingers long after every bite. I serve this with crumbled Cotija, avocado slices, lime wedges, and toasted sourdough for soaking up every last bit of the flavorful broth.
11. Steakhouse Mushroom Beef Chili
One ingredient that doesn’t get nearly enough attention in chili is mushrooms. I finely chop cremini and baby bella mushrooms before cooking them until deeply caramelized alongside onions and garlic. They almost melt into the chili, adding incredible umami while making the beef taste even meatier. I pair them with chunks of sirloin steak, roasted tomatoes, Worcestershire sauce, beef stock, tomato paste, thyme, smoked paprika, and black beans.
The mushrooms don’t dominate the recipe—they simply create a richer foundation that gives the chili an almost steakhouse-quality flavor. I like topping each bowl with smoked Gouda, crispy fried shallots, chopped parsley, and cracked black pepper. It’s elegant enough for dinner guests but still feels like classic comfort food.
12. Slow Cooker Garlic Butter Beef Chili
Some recipes practically cook themselves, and this has become one of my favorite busy-weekend meals. I brown cubes of chuck roast before transferring them to the slow cooker with roasted garlic, onions, tomatoes, tomato paste, beef broth, kidney beans, chili powder, cumin, oregano, and a few tablespoons of melted garlic butter. The butter slowly blends into the broth as everything cooks, creating an incredibly smooth and savory finish.
By dinner time, the beef is fork-tender and every bite carries a mellow roasted garlic flavor instead of an overpowering sharpness. Right before serving, I stir in fresh parsley and finish each bowl with shredded cheddar, sour cream, and warm biscuits. It’s one of those recipes that fills the entire house with an aroma that tells everyone dinner is almost ready.
13. Charred Corn Taco Beef Chili
I wanted to combine everything people love about taco night with a hearty bowl of chili, and this recipe became an instant favorite. I char fresh corn until lightly blackened before mixing it into seasoned ground beef with black beans, roasted tomatoes, onions, garlic, taco seasoning, smoked paprika, cumin, green chiles, and beef broth. The roasted corn adds little bursts of sweetness that keep every spoonful interesting.
This is one of the most customizable recipes in the collection because everyone can build their own bowl. I set out avocado, shredded lettuce, diced tomatoes, crushed tortilla chips, shredded cheese, sour cream, cilantro, pickled onions, and jalapeños so guests can finish their chili exactly the way they like it. It’s perfect for casual game-day gatherings where people enjoy serving themselves.
14. Smoked Gouda Beef Chili
Whenever I want chili to feel just a little more indulgent, smoked Gouda is the cheese I reach for. After making a rich base with browned beef chuck, onions, garlic, roasted tomatoes, tomato paste, beef broth, kidney beans, smoked paprika, chipotle powder, and roasted peppers, I stir in freshly grated smoked Gouda until it melts into the broth.
The cheese doesn’t make the chili overly thick. Instead, it adds a subtle creaminess along with a delicate smoky flavor that complements the beef beautifully. I garnish each bowl with more smoked Gouda, green onions, crispy bacon bits, and fresh cracked pepper. It’s a recipe that feels cozy enough for winter while still being exciting enough to impress guests.
15. Mexican Street Corn Beef Chili
Mexican street corn has inspired countless recipes recently, and it turns out the same combination works beautifully in chili. I fold roasted corn kernels, Cotija cheese, Mexican crema, fresh cilantro, lime juice, roasted poblano peppers, and chili-lime seasoning into a rich beef chili made with tomatoes, black beans, garlic, onions, and smoky spices. The creamy corn mixture creates little pockets of sweetness throughout the bowl.
Every spoonful has a combination of tender beef, smoky chile flavor, sweet roasted corn, and tangy cheese. I love finishing it with extra Cotija, cilantro, lime wedges, crushed tortilla chips, and sliced jalapeños. It tastes bright, colorful, and completely different from traditional beef chili without losing that comforting heartiness everyone expects.
16. Korean BBQ Beef Chili
One of my favorite ways to refresh a classic recipe is by borrowing flavors from another cuisine without overcomplicating the process. For this chili, I combine slow-braised beef with onions, garlic, tomatoes, beef broth, gochujang, soy sauce, sesame oil, ginger, smoked paprika, brown sugar, and black beans. The gochujang brings gentle heat and deep savory flavor while the sesame oil adds an unexpected richness.
To serve, I garnish each bowl with sliced green onions, toasted sesame seeds, shredded cheddar, cilantro, and a drizzle of spicy mayo for a fun fusion twist. It still eats like a hearty bowl of chili, but every bite has layers of sweet, smoky, spicy, and savory flavors that keep people asking what makes it taste so different. It’s become one of my favorite recipes whenever I want to serve something familiar with a modern twist.
17. Burnt Ends Beef Chili
Whenever I have leftover smoked burnt ends from a barbecue, this chili is the first thing I think about making. Those caramelized edges that make burnt ends so irresistible slowly soften as they simmer, releasing smoky, beefy flavor into every spoonful. I combine chopped burnt ends with sautéed onions, roasted garlic, fire-roasted tomatoes, tomato paste, beef broth, smoked paprika, ancho chile powder, cumin, black beans, and just a splash of Worcestershire sauce. The burnt ends stay chunky enough to give the chili incredible texture while enriching the broth at the same time.
I like serving this chili with smoked cheddar, crispy fried onions, chopped green onions, and thick slices of jalapeño cornbread. The smoky bark from the burnt ends creates little bursts of barbecue flavor throughout the bowl, making it feel like a mash-up of two comfort-food favorites. Every time I’ve served this at a tailgate or backyard gathering, someone has asked if they could take home the leftovers.
18. Roasted Garlic Parmesan Beef Chili
Parmesan might not be the first cheese people think about when making chili, but used the right way, it adds incredible savory depth instead of making the dish taste Italian. I roast two full heads of garlic until they’re sweet and buttery before blending the cloves into the tomato base with browned ground chuck, crushed tomatoes, beef broth, chili powder, smoked paprika, cumin, oregano, and kidney beans. Right before serving, I stir in finely grated Parmesan, allowing it to melt gently into the broth.
The roasted garlic gives the chili a mellow richness while the Parmesan adds an almost nutty finish that complements the beef beautifully. I top each bowl with more Parmesan, chopped parsley, cracked black pepper, and crunchy garlic breadcrumbs for texture. It’s a recipe that surprises people because the flavors are subtle, yet they make the entire bowl taste fuller and more complex.
19. Cowboy Beef & Chorizo Chili
Sometimes one type of meat simply isn’t enough, and that’s where this hearty cowboy-style chili comes in. I start by browning ground chuck alongside fresh Mexican chorizo, allowing the spicy sausage to season the beef naturally as it cooks. Then I add onions, garlic, roasted poblano peppers, crushed tomatoes, tomato paste, beef broth, pinto beans, smoked paprika, cumin, oregano, and chipotle powder. The chorizo adds richness and spice without overpowering the beef.
I usually finish this chili with shredded sharp cheddar, sliced jalapeños, chopped cilantro, sour cream, and crushed tortilla chips. It’s bold enough for game day but balanced enough that everyone at the table can enjoy it. The combination of smoky beef and flavorful chorizo creates a chili that feels rustic, satisfying, and packed with layers of flavor in every bite.
20. Birria Queso Beef Chili
This recipe combines two of the biggest comfort-food trends I’ve seen recently—birria and queso. I prepare tender shredded birria beef by slowly braising chuck roast with dried guajillo, ancho, and pasilla chiles before folding it into a rich tomato chili base. Just before serving, I stir in a creamy blend of Oaxaca cheese and Monterey Jack until everything becomes silky and perfectly cheesy.
The melted cheese softens the bold chile flavors while the birria spices give the chili incredible depth. I garnish every bowl with chopped onions, cilantro, Cotija cheese, avocado slices, and warm flour tortillas for dipping. It’s rich enough to feel indulgent but still balanced enough that guests usually come back for a second serving.
21. Bourbon Brown Sugar Beef Chili
A splash of bourbon can completely transform a pot of chili when it’s used carefully. After browning cubes of beef chuck, I sauté onions and garlic before deglazing the pot with bourbon, allowing most of the alcohol to cook away while leaving behind subtle caramel and vanilla notes. I then add crushed tomatoes, tomato paste, beef stock, smoked paprika, ancho chile powder, cumin, kidney beans, and just a spoonful of brown sugar to round out the flavors.
The bourbon doesn’t dominate the recipe—it simply adds warmth and complexity that develops even more as the chili simmers. I like serving this version with smoked Gouda, crispy bacon, green onions, and warm skillet cornbread. It’s especially popular during fall gatherings and football weekends because it feels hearty, comforting, and just a little elevated.
22. Salsa Macha Beef Chili
Salsa macha has become one of my favorite pantry ingredients because it instantly adds smoky heat, crunchy texture, and incredible flavor. Instead of mixing it into the chili during cooking, I prepare a rich beef chili with chuck roast, roasted tomatoes, garlic, onions, beef broth, black beans, smoked paprika, cumin, and chipotle powder before finishing each bowl with a generous spoonful of homemade salsa macha.
As guests stir it into their chili, the crunchy peanuts, sesame seeds, garlic chips, and dried chiles slowly coat every bite with smoky richness. I finish the bowls with Cotija cheese, cilantro, avocado, and lime wedges to balance the heat. It feels modern, colorful, and completely different from traditional chili recipes while still delivering that satisfying comfort-food experience.
23. Loaded Baked Potato Beef Chili
This is the recipe I make whenever I know people are arriving hungry. I prepare a thick beef chili with ground chuck, roasted garlic, onions, tomatoes, kidney beans, smoked paprika, cumin, and beef broth before spooning it generously over fluffy baked potatoes. Then comes the fun part—loading everything with sharp cheddar, sour cream, crispy bacon, green onions, butter, and extra cracked black pepper.
Instead of serving chili in bowls, everyone builds their own loaded potato exactly the way they like it. It turns dinner into a fun, interactive meal while stretching one pot of chili into something that easily feeds a crowd. It’s become one of my favorite ideas for casual family gatherings because it feels hearty without requiring much extra work.
24. Double Pepper Jack Beef Chili
If I know my guests enjoy spicy food, this is usually the chili that makes it onto the menu. I combine browned beef chuck with roasted jalapeños, serrano peppers, poblano peppers, onions, garlic, fire-roasted tomatoes, beef broth, black beans, smoked paprika, cumin, and chipotle powder. During the final few minutes, I stir in plenty of freshly shredded Pepper Jack cheese until the broth becomes smooth and creamy.
Despite the amount of peppers, the chili doesn’t become painfully hot because the cheese helps mellow everything out. I top each serving with extra Pepper Jack, sliced jalapeños, cilantro, avocado, and tortilla strips for added crunch. Every bite delivers creamy cheese, smoky peppers, and rich beef, making it one of the boldest recipes in this collection.
25. Ultimate Chili Bar Beef Chili
Whenever I’m hosting a large crowd, this is the recipe I rely on because it turns one pot of chili into an entire experience. I prepare a rich, classic-style beef chili with slow-simmered chuck roast, roasted tomatoes, onions, garlic, beef broth, smoked paprika, cumin, black beans, kidney beans, and roasted peppers. Instead of focusing on unusual ingredients, I let the topping station become the star of the meal.
I fill the table with bowls of shredded cheeses, sour cream, avocado, chopped onions, cilantro, pickled jalapeños, hot honey, salsa macha, crushed tortilla chips, cornbread croutons, crispy bacon, roasted corn, lime wedges, green onions, and fresh pico de gallo so everyone can customize their bowl. I love watching guests compare combinations and go back for seconds to try something different. In my experience, that’s exactly what great chili should do—it brings people together, starts conversations, and somehow makes everyone stay around the table just a little longer.
Frequently Asked Questions
What cut of beef makes the best chili?
If I have the time, I almost always reach for chuck roast. It has the perfect balance of meat and fat, which allows it to become incredibly tender after a few hours of slow cooking. Every bite stays juicy, and the beef develops a rich flavor that ground beef simply can’t match.
That said, brisket, short ribs, sirloin, and even smoked burnt ends all make fantastic chili. The key is choosing a cut that benefits from slow cooking so the meat becomes tender while naturally enriching the broth.
Is it better to use ground beef or chunks of beef?
I enjoy both, but for completely different reasons. Ground beef gives you a classic, familiar bowl of chili that’s perfect for quick weeknight dinners. Chunked beef, on the other hand, creates a heartier, more elevated meal that feels closer to a slow-braised stew.
Lately, I’ve noticed that chunked beef recipes—especially those using chuck roast, brisket, or short ribs—are becoming increasingly popular because they offer more texture and a richer overall flavor.
Should chili have beans?
That’s probably the oldest chili debate around, and honestly, I think it depends on who you’re feeding. Texas-style chili traditionally skips the beans altogether, allowing the beef and chile peppers to take center stage.
For family dinners, game days, and neighborhood parties, I usually include beans because they make the chili more filling and help feed a larger crowd. Kidney beans, black beans, and pinto beans are my favorites because each one adds a slightly different texture.
How can I make beef chili taste richer?
Building flavor in layers makes the biggest difference. I always brown the beef until it develops a deep crust instead of simply cooking it through. Roasting onions, garlic, tomatoes, and peppers before adding them to the pot also creates much deeper flavor than using raw vegetables.
Ingredients like smoked paprika, chipotle peppers, Worcestershire sauce, coffee, dark beer, cocoa powder, roasted garlic, and slow cooking all help create a chili that tastes like it simmered all day—even if it didn’t.
Can I make beef chili ahead of time?
Absolutely, and I actually recommend it whenever possible. Chili is one of those dishes that often tastes even better the next day because the spices have more time to blend together.
I usually cook it a day before a party, refrigerate it overnight, then gently reheat it before guests arrive. The texture becomes thicker, the broth develops even more richness, and the overall flavor feels much more balanced.
What’s the best way to thicken chili?
If my chili seems thinner than I want, I simply let it simmer uncovered for another 20 to 30 minutes so some of the liquid naturally evaporates. This keeps the flavors concentrated without adding unnecessary ingredients.
Sometimes I’ll mash a small portion of the beans directly into the pot or stir in a spoonful of tomato paste. Both methods naturally thicken the chili while keeping the texture smooth and hearty.
What toppings go best with beef chili?
I love setting out a full topping bar because everyone likes their chili a little differently. My must-haves include shredded sharp cheddar, Pepper Jack, sour cream, avocado, chopped onions, cilantro, sliced jalapeños, lime wedges, tortilla strips, crushed corn chips, crispy bacon, green onions, roasted corn, Cotija cheese, and pickled onions.
For guests who enjoy experimenting, I’ll also include salsa macha, hot honey, smoked Gouda, cornbread croutons, and even roasted pepitas. Giving people choices turns a simple bowl of chili into something much more memorable.
Can beef chili be frozen?
It’s actually one of my favorite freezer meals because it reheats beautifully. After the chili has cooled completely, I divide it into freezer-safe containers or resealable bags in meal-sized portions.
Most beef chili stays at its best for about three months in the freezer. When I’m ready to serve it again, I thaw it overnight in the refrigerator and gently warm it on the stove, adding a splash of beef broth if it needs a little extra moisture.
Final Thoughts
After making countless pots of chili over the years, I’ve learned that the recipes people remember aren’t always the hottest or the most complicated. They’re the ones with deep, layered flavor, tender beef, and toppings that let everyone build a bowl that’s uniquely theirs. Whether it’s the smoky richness of burnt ends, the bold spices of birria, the comforting creaminess of queso, or the subtle depth from coffee and dark beer, each recipe in this collection brings something different to the table without losing what makes chili such a timeless comfort food.
What I enjoy most about serving chili is how naturally it brings people together. Someone always asks for the recipe, someone else discovers a new favorite topping combination, and before long everyone is gathered around the pot instead of scattered throughout the house. That’s exactly why I keep experimenting with new flavors while respecting the heart of a great bowl of chili. I hope these 25 recipes inspire you to try something beyond the ordinary, because sometimes one fresh ingredient or one new cooking technique is all it takes to create the chili everyone talks about long after the meal is over.
