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pork green chili

Ramona King

Instant Pot Pork Green Chili


8 of our greatest chili recipes, perfect for game days, fall dinners and everything in between

Is there any dish that screams fall better than a big bowl of chili? Whether you prefer your rib-sticking chili with beans or without, with turkey or with beef, or even with wild and wacky ingredients (pumpkin! sausage! tomatillos!), we've got the recipe for you.

Our chili recipes range from the totally Texan, slow cooking chile con carne to a quick and easy weeknight winner, so whatever your taste — and whatever your topping preference — make sure to add at least one (if not all 8) of these chilis to your recipe list.

Instant Pot Pork Green Chili
Where a red chili might have more of a robust, smoky flavor, green chili packs a bright, acidic punch from the tomatillos and is livened up even more by the addition of fresh cilantro. Using an Instant Pot or pressure cooker will cut the cook time significantly, making this a perfect weeknight meal.
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white bean chiliAnne Byrn's White Bean Chili
This easy chicken chili cuts time but not flavor by utilizing piquant chopped green chiles and rotisserie chicken meat, along with a couple of cans of white beans. Toppings, such as queso fresco, cilantro, avocado, sour cream and tortilla chips, further amplify the flavor of the chili without needing much prep. You can adapt the recipe to cook in a slow cooker for even easier weeknight ease. Either way, it's a real winner.
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Brisket Chili
While this recipe has a longer cook time than a chili made from ground beef, your patience will be rewarded with an intensely beefy stew thickened by the pureé of rehydrated dried chiles. Briskets are typically divided into two parts: the leaner flat cut and the fattier point cut. Because we don’t want to spend hours skimming off rendered fat from the chili, we prefer to to use the flat cut in this recipe.
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turkey pumpkin chiliOne-Pot Turkey Pumpkin Chili
This hearty chili makes a great weeknight one-pot dinner, but it’s also perfect for game day. If you’ve never tried pumpkin puree in your chili before, this recipe is for you — it adds a delicious creamy texture and deep flavor.
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quick chiliQuick and Easy Chili
For those times when you want chili but don’t want to wait hours to cook larger pieces of cubed beef, this is the recipe for you.
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Still not enough chili? Try these recipes on for size:
Souper Jenny's Turkey Chili
Beef and Sausage Chili
Frito Pie Bombs

Photo (white bean chili): Danielle Atkins
Video (brisket chili): Ramona King
Photo (turkey pumpkin chili): Julie Koppman
Photo (quick and easy chili): Ramona King 

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Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.