The wonderful thing about chili recipes - that hearty, long-simmered stew typically made with tomatoes, beef and beans - is that no two pots are alike. You can simmer a <a href="/recipes/chili/texas/">Texas chili</a> on the stovetop, or make your batch in a <a href="/recipes/chili/crockpot/">crockpot</a>. There are endless ways to put your own spin on this western classic. Start with the basics and then have fun: Amp up the cumin. Add cubed steak or pork sausage. Try a bit of chipotle in adobo sauce to spice things up. For a veggie twist, combine different kinds of beans, <a href="/recipes/chili/black-bean/">black bean</a>, pinto beans, and <a href="/recipes/chili/red-bean/">kidney beans</a> all work well, throw in tofu crumbles and presto - you've got a killer vegetarian meal. Or take a left turn and whip up a batch of <a href="/recipes/chili/chicken/">white chicken chili</a>. After all, even though this is food fit for the range, even cowboys like some variety.
