I wrote an article last week on chili, and I warned you it might just be just the beginning of a spree of chili articles. Well I wasn’t lying. Here’s an article about the eight major types of chili.

“EIGHT types of chili??” you say. “That’s a lot of chili!”

“ONLY EIGHT?” says your annoying neighbor. “I can think of at least twelve types!”

Guess what… there’s no agreed-on metric for what makes a distinct type of chili. I’ve seen lists as short as six and as long as fifteen. And frankly, if you disagree with me, just tell me in the comments and teach me something new! However, if you ask me, there are three major distinctions to help us classify types of chili:

• What is the liquid base?
• What are the typical aromatics?
• What are the typical add-ins?

Red Chili is the classic tomato-based chili, thick and hearty, often made with ground beef, beans, and a signature blend of spices. Usually when people think of chili, they think of this. The liquid base typically includes beef or vegetable broth along with crushed or diced tomatoes, which give it that deep, rich color. Common aromatics are onions, garlic, and bell peppers, occasionally accompanied by celery. Add-ins usually consist of ground beef, kidney or pinto beans, and spices like cumin, chili powder, and paprika. Some cooks add a splash of beer or coffee to intensify the flavors.

White Chili is a creamy alternative usually made with chicken or turkey, white beans, and green chilies for a gentler spice profile. The base here is chicken broth, often finished with sour cream or heavy cream for smoothness. Key aromatics include onions, garlic, and green chilies like poblano or jalapeño. Common add-ins are shredded or cubed chicken, Great Northern or cannellini beans, fresh cilantro, and sometimes a dash of lime juice or zest for brightness.

Oddly enough, white chili has won second place at just about every chili cook-off I’ve ever been to. It’s a major crowd pleaser, yet it’s never quite enough to bring home the bacon. Probably because it never has bacon.

Black Chili features black beans as the star and has a more earthy taste than the standard red chili. The base generally consists of vegetable or beef broth with tomato paste or sauce for extra depth. Aromatics include onions, garlic, and bell peppers, with chipotle peppers sometimes added for smokiness. It tends to lean exotically, too with spices cumin and coriander. My favorite black chilis tend to also include corn as a sweet counterpoint to the otherwise earthy dish.

Chili Verde is the tangy, pork-based green chili made from tomatillos and green chilies, offering a fresher, acidic flavor profile. The liquid base is usually chicken or pork broth, with tomatillos providing body and color. It’s cooked with aromatics like onions, garlic, and green chilies such as Anaheim, poblano, or jalapeño. Pork shoulder or loin is traditional, along with fresh cilantro and a hint of lime, and sometimes hominy or potatoes for extra texture. This chili is also typically beanless. It is a traditional Mexican dish, and it is to die for.

Cincinnati Chili is a Greek-inspired version made with unexpected spices like cinnamon and allspice, typically served over spaghetti noodles. Yep, chili and spaghetti. The liquid base is a thin tomato sauce, often combined with beef broth. Aromatics include onions and garlic, and spices include cinnamon, allspice, and occasionally cloves. The dish is served over spaghetti and can be topped with cheddar cheese, diced onions, and beans, making a “Five-Way” when all elements are added together—a true chili parfait. I’m truly sad that I couldn’t find a good stock photo of Cincinnati chili, but let me tell you it is an experience well worth having.

Texan Chili is the no-nonsense, bean-free version focused purely on meat and chiles, as per Texan tradition. The liquid base is straightforward beef broth or even water. Its primary aromatics are onions, garlic, and plenty of dried chiles like ancho, pasilla, and guajillo. What sets this version apart is the quality of the meat. Most chilis are content with the humble ground beef, but Texan chili thrives on chuck or brisket, stewed slowly in a blend of tomatoes, dried chilies, and sometimes beer to add depth. Made correctly, this is to die for. Made incorrectly… I’d rather just buy canned chili and serve it over Fritos. True Texans wouldn’t dream of adding beans to this pure, meaty chili.

Springfield “Chilli” hails from Illinois and insists on its own unique spelling, emphasizing finely ground beef and a thinner consistency. The liquid base is usually beef broth or water, giving it a lighter feel. Aromatics are straightforward with onions and garlic, often mild in flavor. Add-ins typically include finely ground beef, green bell pepper, and beans, served over rice or spaghetti, Midwestern-style. Some versions add a dash of mustard or vinegar for a touch of tang.

Vegetarian Chili is the plant-based option, packed with beans, vegetables, and a flavorful spice mix. I honestly didn’t want to include this chili at first, but the approach is so unique that I really feel it deserves its own recognition. Vegetarian distinguishes itself with a robust flavor profile with vegetable broth and crushed tomatoes, rendered aromatic with onions, garlic, and bell peppers, sometimes with carrots or celery for extra depth. Typical add-ins range from a mix of beans (like black, kidney, or chickpeas) to a variety of vegetables, including corn and zucchini. Then you get some interesting textural variety with sweet potato and other unique mix-ins like lentils or tofu. It’s not a chili I typically go for, but honestly, I respect it.

And there you have it; you’re armed with a detailed catalog of chili variations, and you’re one step closer to being a chili connoisseur. Let me know your favorite kind of chili below!

    Matthew Christensen
    Weekly Newsletter Contributor since 2023
    Email the author! matthew@dvo.com