How 10 celebrity chefs make chili (2024)

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Guy Fieri is just one celebrity chef who uses beer in his chili recipe.

A combination of six chili peppers and sweet peppers gives Fieri's Texas chili its bold flavor. True to Texas-style chili, Fieri uses cubed pieces of chuck in addition to the traditional ground beef to give the dish some extra protein, and he ties the mixture together with a bottle of beer (preferably an amber) and masa harina.

Fieri suggests finishing the chili off with a drizzle of beer cheese — the recipe for which is also included in the link below.

See the recipe here.

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Bobby Flay takes his chili to the next level with a cumin crema and an avocado relish.

Flay opts for cubed instead of ground beef altogether. Like many others on this list, he uses a dark beer to create his sauce, but he also uses chicken stock and sweetens it with honey.

Pair the chili with Flay's cumin crema and avocado relish (recipes included), and it will look like it came from a professional kitchen, not your own.

See the recipe here.

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Martha Stewart uses dried beans for her slow-cooker chili.

The debate over whether chili should even contain beans has long raged on, but Martha Stewart doesn't shy away from using them.

Her recipe instructs you to cut up your beef into small cubes and throw it into the cooker with a diced red onion, two minced cloves of garlic, a can of tomato purée, dried (and rinsed) black beans, and chili powder and let it cook for six hours on high (or eight hours on low). Serve it with some of the diced red onions and sour cream.

See the recipe here.

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Gordon Ramsay's recipe for chili con carne includes onion, a red chili pepper, fresh tomatoes, and kidney beans.

Ramsay's chili recipe is lengthy — it includes everything from ground cumin and sweet paprika to a cinnamon stick, ground beef or beef mince, and garlic.

The British chef recommends serving the chili con carne atop a mound of boiled rice, with sour cream and chives dolloped on top.

See the recipe here.

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Anne Burrell's vegetarian bean chili is perfect for clearing out the pantry and fridge.

Burrell intentionally made this recipe easy for pandemic at-home cooking. And once again, this one features beans.

The recipe calls for whatever beans you have tucked away in the cupboards (garbanzo, kidney, chili, you name it), along with celery, peppers, and an onion. Toss those into a pot with your canned tomatoes, frozen corn, and spices, and 45 minutes later you'll be set.

The best part is the recipe yields a lot of chili, so it's perfect for freezing and reheating on a cold day.

See the recipe here.

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Emeril Lagasse substitutes beef with ground turkey and hot Italian sausages in his chili.

The first step in making Emeril Lagasse's chili is browning the turkey and sausages before adding in the onion, bell peppers, and chili peppers so they can absorb the meat's flavor. Beer and chopped tomatoes make up the dish's sauce while an array of spices give this chili its intense flavor.

Lagasse suggests topping the chili with shredded Monterey Jack cheese and a side of tortilla strips.

See the recipe here.

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Instead of canned tomatoes, Ree Drummond relies on tomato sauce and masa harina for her chili base.

The Pioneer Woman describes this chili as "a total cinch to make."

After browning ground beef with minced garlic, pour in your tomato sauce, spice mixture, and beans and simmer. Drummond finishes the chili by thickening it with some water and masa harina.

See the recipe here.

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Ina Garten tosses ground turkey and beef to the side in favor of chicken for her chili.

There are really only three steps to Ina Garten's chicken chili.

First, saute your veggies with the spice mixture, then add crushed tomatoes and set to simmer. Dress a chicken with olive oil, salt, and pepper and throw it in the oven to roast. Then pull the chicken off the bone and mix it all together.

See the recipe here.

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Geoffrey Zakarian uses green and red hot sauce in his chili for a flavor boost.

Geoffrey Zakarian suggests browning your ground meat of choice first then reducing the heat and adding your veggies. Then throw in your tomato paste, beer (he recommends a Dos Equis), hot sauces, and spices, and let the mixture cook until it's thick, which takes about 1.5 hours.

The fun part is topping your chili with all sorts of goodies — Zakarian recommends scallions, crème fraîche, sliced jalapeños, fresh cilantro leaves, diced tomatoes, sliced cherry peppers, and shredded Monterey Jack and shredded cheddar cheeses.

See the recipe here.

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Joanna Gaines' chili recipe is topped with a bag of Fritos and sharp cheddar cheese.

Gaines' family chili recipe, which can be found in bestselling cookbook "Magnolia Table,"includes many classic ingredients such as white onion, ground beef, diced tomatoes and green chiles, and Southwest-style beans.

"If you're looking for a great mild-flavored chili that's crowd-pleasing and won't turn off picky eaters, this is the chili recipe for you," Taste of Home's Lauren Habermehl wrote of the recipe.

See the recipe here.