This is what chili looks like in 10 different regions around the United States (2024)

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"Bowl O' Red" chili con carne, Texas

Although there's some controversy over the actualform of authenticchili con carne, any true Texan knows that beans and tomatoes have no place in their chili.

Texas chili is basically a bowl of chile pepper-marinated beef chuck with some added spices, and a side of cornbread.

Get a recipe for Texas chili here.

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Chile verde, New Mexico

This dish is native to Northern Mexico, andwas popularizedby Mexican Americans in New Mexico. It features pork shoulder marinated in a chile verde sauce made from tomatillos and jalapenos, seasoned with lime zest, and sometimes thickenedwith white potatoes.

Get a recipe for Chile verde here.

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Skyline chili, Cincinnati

Skyline-style chile is one of the more unusual recipes on this list, but beloved by Cincinnati natives. The recipe was perfected by the popular restaurant chain, Skyline Chili, but the style has been mimicked across Ohio.

Skyline chili is considered more of a sauce than a stew, and is made with ground beef, tomatoes, and a touch of chocolate and cinnamon flavors (although theoriginal recipe is closely guarded).

You can get yours on top of spaghetti and piled high with cheese, or on a Coney dog (Coney Island hot dog).

Get a recipe for Skyline chili here.

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Springfield chilli, Illinois

No, that's not a typo. The extra "l" in the Springfield chilli name comes from arguably one of the prime examples of Springfield-style chilli: Dew Chilli Parlor.

This chili is made with bacon, ground turkey, tomatoes, beans, andcooked in a can of beer. It's traditionally topped with oyster crackers and shredded cheese.

Get a recipe for Springfield-style chili here.

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Kansas City chili, Missouri

Kansas City-style chili is hard to pin down, but it's oftentimes made with burnt ends or brisket or pork shoulder,Worcestershire sauce, beans, and a kick of cumin.

It's also usually served DIY-style like at Dixon's Famous Chili,where you can choose how juicy you want your chili, as well as your toppings (ketchup? onions? grated cheese?).

Get a recipe for Kansas City-style chili here.

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Frito pie, Southern and Southwestern United States

With origins in the American Midwest, Frito pie isan American classic.

Simply whip up a mixture of chili powder-marinated beans, ground beef, and tomato sauce with seasonings, pour it over an opened bag of Fritos chips, and top it with shredded cheese.

Get a recipe for Frito pie here.

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Carne adovada, New Mexico and Arizona

Carne adobada (or sometimes spelled adovada)is a Mexican style of meat preparation that's traditionally made withpork shoulder cooked in a thick chile marinade. It can be served as a chili dish or poured over corn tortillas to make hearty tacos.

Get a recipe for Carne adovada here.

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Coney chili dog, Michigan

When in the Detroit or Flint area, the only way to eat your chili is over a Coney Island hot dog, slathered in mustard and chunks of white onion. If you're craving one, you'll order a "Coney."

Known as "sauce" rather than a chili that traditionally stands on its own (although it could), the Michigan chili is made with ground beef, broth, chili powder, hot sauce, and other seasonings.

Get a recipe for Coney chili dogs here.

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Cajun chili, Louisiana

Take everything you know about chili, and add a ton of Cajun seasoning and Louisiana hot sauce for an unforgettably New Orleans-style version. It is best paired with cornbread to cool down your scorchedthroat.

Get a recipe for Cajun chili here.