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← Season

National Chili Month

October

All October, kitchens and tailgates lean into chili in every style—from beanless Texas red to Cincinnati over spaghetti and creamy white chicken versions. Cooler evenings favor long simmers, smoky chiles, and crowd-pleasing toppings bars. Stock up on ground beef or turkey, dried beans, onions, garlic, and a spectrum of chile powders, then let a Dutch oven, slow cooker, or pressure cooker do the work. Serve with cornbread, rice, or fries, and add sharp cheddar, sour cream, scallions, and pickled jalapeños. It’s a great month to dial in heat levels, compare regional traditions, and freeze extra for easy weeknights.

Featured dishes

Listed
Pumpkin Chili
pumpkin-chili
Coming soon
Listed
Sweet Potato Black Bean Chili
sweet-potato-black-bean-chili
Coming soon
Listed
Chili Stuffed Sweet Potatoes
chili-stuffed-sweet-potatoes
Coming soon
Listed
Pozole Rojo
pozole-rojo
Coming soon
Listed
Chili Topped Tater Tots
chili-topped-tater-tots
Coming soon