8 Regional Chili Styles to Try at Home This October

October brings cooler nights that call for hearty, soul-warming meals, and few dishes offer as much comfort as a steaming bowl of chili. This collection explores eight distinctive regional styles you can easily recreate at home, each with its own story, spice profile, and texture. From the bold, beanless richness of Texas Red to Cincinnati’s cinnamon-kissed version served over spaghetti and the smoky charm of New Mexico’s Hatch green chile, these recipes deliver cozy warmth and flavor in every spoonful.

1. Texas Red (Texas)

Texas Red is the classic beef-forward chili from the Lone Star State. It centers on large cubes or ground beef slowly simmered in a robust, chile-forward sauce made from dried ancho, guajillo and sometimes arbol chiles. There are no beans in traditional Texas Red. Toasted spices like cumin and Mexican oregano deepen the flavor while a splash of beer or broth rounds the sauce. Serve with onions, cheddar and a hunk of cornbread for a proper Texan bowl. Slow braising deepens flavor and tenderizes the meat while allowing the fragrant spices to meld. Adjust chiles and seasoning to preference and serve with classic accompaniments so each bowl feels warming, balanced and satisfying.

2. Cincinnati (Skyline-style)

Cincinnati chili is a unique regional creation from Ohio that blends Mediterranean spices with slow-simmered beef. Often served over spaghetti or hot dogs, it contains cinnamon, cloves and sometimes chocolate for subtle warmth. The texture is softer and saucier than typical chili. Toppings matter: finely shredded cheddar, chopped raw onion and oyster crackers complete the classic experience. This style emphasizes a sweet and savory balance and is traditionally measured in “ways” when ordered at local parlors. Slow braising deepens flavor and tenderizes the meat while allowing the fragrant spices to meld. Adjust chiles and seasoning to preference and serve with classic accompaniments so each bowl feels warming, balanced and satisfying.

3. New Mexico / Hatch Green Chile

New Mexico’s green chilli cooking revolves around roasted Hatch or anaheim chiles folded into stews, sauces or chunky chops. The regional staple is often made with pork or beef and frequently includes potatoes and diced tomatoes. Roasting and peeling concentrate a smoky, vegetal heat that is central to the flavor. Green chile sauce can be ladled over burritos, enchiladas or eggs; its seasonal freshness makes autumn and early winter the perfect time to cook with Hatch chiles. Slow braising deepens flavor and tenderizes the meat while allowing the fragrant spices to meld. Adjust chiles and seasoning to preference and serve with classic accompaniments so each bowl feels warming, balanced and satisfying.

4. Chili Colorado (Mexico / Mexican red stew)

Chili Colorado is a Mexican-style stew where beef or pork is braised in a deep red sauce made from dried guajillo and ancho chiles, garlic and cumin. The chiles are toasted and rehydrated then pureed for a velvety sauce that clings to tender meat chunks. Unlike some Texan versions, it often embraces a splash of vinegar or lime to brighten the richness. It pairs well with warm corn tortillas and quick-pickled onions for contrast and an authentic table presentation. Slow braising deepens flavor and tenderizes the meat while allowing the fragrant spices to meld. Adjust chiles and seasoning to preference and serve with classic accompaniments so each bowl feels warming, balanced and satisfying.

5. Chili Verde (Mexican green pork stew)

Chili Verde is Mexico’s green counterpart to red stews and stars on tomatillos, roasted green chiles and pork shoulder. The bright, tangy tomatillo base lightens the dish while the long braise makes the pork fall-apart tender. Fresh cilantro, garlic and onions lift the savory profile, and a squeeze of lime at the end adds brightness. Chili Verde is versatile; spooned over rice, stuffed into tacos or served with tortillas it is a homey, vibrant dish with lively acidity. Slow braising deepens flavor and tenderizes the meat while allowing the fragrant spices to meld. Adjust chiles and seasoning to preference and serve with classic accompaniments so each bowl feels warming, balanced and satisfying.

6. White Chicken Chili (Southwest / Arizona-influenced)

White Chicken Chili swaps the usual red chiles for green chiles and uses shredded chicken, white beans and a gently spiced, creamy broth. Cumin, oregano and green chiles provide the backbone while corn and mild peppers add sweetness. A touch of cream or blended beans thickens the broth without heavy dairy. This lighter chili is perfect for fall nights when you want a warming bowl that is bright, herbaceous and comforting. Garnish with cilantro, lime and crispy tortilla strips to add texture and a fresh lift. Slow braising deepens flavor and tenderizes the meat while allowing the fragrant spices to meld. Adjust chiles and seasoning to preference and serve with classic accompaniments so each bowl feels warming, balanced and satisfying

7. Three-Bean Vegetarian Chili (West Coast / Vegetarian)

Three-bean vegetarian chili is a West Coast favorite that proves chili can be hearty without meat. Using a trio of beans such as kidney, black and cannellini creates texture variation. Roasted bell peppers, tomatoes and smoked paprika or chipotle give depth and a faint smokiness. A long simmer lets flavors marry and a splash of soy sauce or miso boosts umami. This adaptable chili holds very well for meal prep and is excellent topped with avocado, pickled jalapeños and chopped scallions for brightness and crunch. Slow braising deepens flavor and tenderizes the meat while allowing the fragrant spices to meld. Adjust chiles and seasoning to preference and serve with classic accompaniments so each bowl feels warming, balanced and satisfying.

8. Smoky Chipotle / Modern Urban Chili

Smoky chipotle chili reflects modern urban kitchens where smoked chiles and a mix of ancho and chipotle create layers of heat and smoke. Often built with both ground beef and diced beef for texture, the sauce includes cocoa or espresso for subtle bitters and tomato paste for body. Slow simmering tenderizes meat and lets the smoky heat mellow into deep warmth. Finish with a drizzle of crema, chopped cilantro and lime to balance the richness and highlight the smoky notes. Slow braising deepens flavor and tenderizes the meat while allowing the fragrant spices to meld. Adjust chiles and seasoning to preference and serve with classic accompaniments so each bowl feels warming, balanced and satisfying.