Celebrate autumn with a big bowl of The Best Fall Chili Recipe. This recipe is way better than your average chili and is packed with saucy tomatoes, smoky chipotle, and juicy meat. I wanted this chili to stand out, so I added a few secret ingredients, like cinnamon and cocoa powder. Though some of the ingredients seem odd, trust me, every element was hand-picked to complement the others perfectly. Sometimes, unexpected additions create the best layers of flavor.
Feel free to customize this recipe to fit your family’s preferences. You can add more or less spice, change the type of meat included, add or reduce beans, and choose from a variety of toppings. You can also add the sides of your choice, such as cinnamon rolls or cornbread. If you love a good meal prep session, make a double batch and freeze some for a rainy day!
This homemade chili recipe also features three types of meat, ranging from tender minute steak to lean pork. The mix of bold flavors is the ideal way to liven up a lazy Saturday, and since this recipe simmers on the stovetop or Crockpot, it fits within any weekend schedule. You'll love this chili if you’re looking for a recipe with a new twist on an old standby. Anyone you serve it to will have a hard time guessing what the secret ingredients are. Be sure to save leftovers for chili dogs!
The Best Fall Chili Recipe | Heath Riles BBQ
The best part about chili is that you can make it your own, and most regions do! If you’ve traveled, you’ve likely seen the various types of chili. In the United States alone, you’re bound to find at least 4 different styles, and everyone is territorial about their particular recipe. Texans prefer to skip the beans and focus on the meat, which I also like to do from time to time. Cincinnati Chili uses warm spices like cinnamon and serves their recipe over spaghetti. There are also places that prefer white chili recipes that use cream cheese and chicken. You could say that my recipe for chili combines the best elements from every region.
The Ingredients
Craving a bowl of chili? Here are the ingredients you need to make a vat of The Best Fall Chili Recipe.
- Meat. I love thick, meaty chili, so I used three kinds of meat in my homemade chili recipe. I added chopped minute steaks that were tenderized, lean ground round, and ground pork. Using lean meat ensures that your chili is hearty, not greasy.
- Veggies. A mix of vegetables added great flavor and texture to my recipe for chili. I used a diced onion, bell pepper, and a couple of jalepeńos. I de-seeded my hot peppers, but you can always keep the seeds if you prefer a little spice.
- Bear & Burton’s W Sauce. This tasty Worcestershire sauce was created by good buddies of mine, and it’s based on a hundred-year-old family recipe! I add a dash to meatloaves, burgers, chilis, and more.
- Heath Riles BBQ Garlic Jalapeño Rub. If you want a fun AP rub, snag a bottle of my best-selling Garlic Jalapeño Rub. It features a delicious mix of salt, pepper, spicy peppers, and garlic. It goes great with pork, chicken, beef, seafood, and even popcorn!
- Heath Riles BBQ Beef Rub. This delicious combination of herbs isn’t just for beef. It’s a great addition to chicken wings, dips, stews, and casseroles.
- Other spices. The best fall chili recipe should include a wide variety of spices, so I also added beef bouillon, cumin, smoked paprika, ancho chili powder, and dark red chili powder. This blend gives the chili a traditional flavor that autumn lovers everywhere will adore.
- Secret ingredients. Adding a few dessert-esque elements can take your chili to a whole new level. I added a dash of cinnamon, cocoa powder, and brown sugar. This made the chili taste rich, deep, and mysterious.
- Tomatoes. Every chili needs a tomato base. For this recipe, I included tomato soup, which adds silkiness and diced tomatoes with their juices, for texture.
- Chipotle sauce. Add a can of chipotle sauce if you’re not afraid to walk on the wild side. Though mild, this ingredient adds a down-home, spicy flavor with plenty of Texas flare. You could also add a can of chipotles in adobo sauce.
- Lite beer. A mini-can of Miller Lite is key to a good fall chili recipe. Be sure to grab extra for drinking while the chili simmers!
- Bush’s mixed chili beans. Bush’s beans are an American classic. I love adding beans to my chili but feel free to leave them out if you prefer beanless chili.
The Process for Making My Homemade Chili Recipe
If you’re a visual learner, you’ll love the detailed demonstration found within the recipe card and video. For now, here’s a quick rundown of how I pulled together this cozy, hearty chili.
- Prep the minute steak. To prepare the minute steak, I chopped it up into little pieces. This gives the fall chili recipe the best texture. Then, I drizzled a little olive oil in a Dutch oven set over medium-high heat. I added the chopped minute steak to the pan to brown.
- Dice the veggies. While the minute steak browned, I diced my onion, bell pepper, and jalepeños, then set them aside.
- Add ground beef and diced veggies. When the minute steaks were about half done, I added the ground round and ground pork. Once the ground meat was just about browned, I pushed it to one side and added the diced veggies. Watch the video to see my trick for quickly removing meat grease.
- Season the fall chili recipe. I stirred the ingredients until homogenous, then added Bear & Burton’s W Sauce, Heath Riles BBQ Garlic Jalapeño Rub, Heath Riles BBQ Beef Rub, beef bouillon, cumin, smoked paprika, ancho chili powder, dark red chili powder, and cinnamon. I stirred until the seasonings coated the meat and veggies, then let the mixture cook until the veggies were softened.
- Add liquids. I stirred in the cocoa powder and brown sugar, then added the tomato soup, chipotle sauce, lite beer, diced tomatoes, mixed chili beans, and beef stock. I combined the ingredients and then brought the chili to a simmer. I turned the heat to medium-low and let the chili simmer for at least two hours.
- Cool and serve. This chili was piping hot, so I let it cool before ladling it into bowls. The only thing left was to dig in!
The Results
My fall chili is the ultimate comfort food. It was packed with smoky, savory, and spicy notes that allowed the flavor of the meat to shine through. My secret ingredients added a unique richness to the dish, making it a fun change of pace from ordinary chili.
Serving Suggestions for Fall Chili
You can enjoy your homemade chili recipe on its own or add a variety of fun toppings like sour cream, shredded cheese, hot sauce, and avocado. You’ll likely add a cinnamon roll to your menu if you're from the Midwest. If you’re not feeling that adventurous, add a side of my Hot Honey Jalapeńo Cornbread.
Storing Leftovers
You can store leftover chili in the fridge for up to 5 days or freeze it for up to 6 months. Be sure to keep your leftovers in airtight Ziploc bags or containers for best results.
Equipment and Tools
Dutch oven, disposable cutting board, cooling rack, Heath Riles Heat Resistant BBQ Gloves, ThermoWorks Hi-Temp Spatula.
