I have a few favorites -- lately tending towards white beans, chicken, anything that's not red -- but the absolute favorite in our family is one that is very much the opposite. It's a black bean vegetarian chili, more on the sweet side, though it can definitely be "heated" up. I posted the recipe here:
http://www.theperfectpantry.com/2006/09/black_beans_can.html

I'm definitely going to have to try one of these this weekend. Hard to chose which one! All look delicious. One thing I've been doing lately thanks to Emeril), is mixing a a scoop of cornmeal and water to make a paste, then adding it to my chili during the last 20 minutes are so. Helps thicken the sauce and gives it the slightest corn taste.

So funny. I just did a chili search on your site yesterday. I'm going to have a chili bar for my kid's first birthday: a couple kinds of chili, lots of toppings and accompaniments. I think it will be a good time for the grown-ups.

Your Chili Con Carne is my favorite. It's already on the menu. Thanks so much!

Oh yes- it is chili weather! Thanks for the tasty recipes. And thanks, Elise, for including my Santa Fe Chicken Chili in your line-up.

So funny that you posted chili recipes - I just made chili last night. One secret I've learned along the way is to add a smidge of cinnamon to the mix. I say smidge because I mean even less than a dash! Too much tastes very stange! It really enhances the flavor of the other spices though if you can get the right amount.

My husband and I had a chili cook-off for our birthdays a couple years ago (our b-days are one week apart). He won. He can't even make a grilled cheese but he can cook some good chili. He used ground buffalo and three kinds of chili powder. Your chile con carne recipe is making me want to challenge him to a rematch!

Forgot to mention...

After researching chili cook-off recipe winners...Texas chili blogs...and all things "chili" over the last few years, I discovered one ingredient that 99% of the winners had in common - this amazing brand of chili powder called Gebhardt's. They don't offer it in the Northeast where I live, but thank goodness for relatives in Texas ;)

Yup - it's THAT good :)

http://www.amazon.com/Gebhardts-Chili-Powder/dp/B0001VS9YC

Thanks for the tip Jonathan! ~Elise

White chili? Who knew? Although chili to me is classical New Mexican red or green, I still love to try other chili recipes. Thanks for the inspiration.

I love white chili. I had it for the first time at a restaurant (now long gone) called the Armadillo Cafe. Fortunately I have developed my own facsimile thereof. Looking forward to trying yours. My "go-to" chili recipe is on my blog here: http://cooking4theweek.blogspot.com/2007/03/chili-night.html.

I rarely use a set recipe when I make chili. I kind of make it up as I go along. I always do use some kind of meat. Lately, I've been really liking it with ground buffalo meat. It really give the chili a deeper flavor. Sometimes, I throw in a shot of tequila. Other times, some really good unsweetened chocolate, and/or cinnamon. I always put in a little smoky chipotle chili powder too. Hmmm. I'm getting hungry!

We love Cheese Soup and share it with our neighbors ALWAYS the first time we have snow. EASY! 2 cups each of carrots, celery, onions, cabbage, and potatoes (I get the carrots and celery cooking as I'm cutting up the other vegetables. I add potatoes last). 5 cups water. 4 chicken bouillon cubes (optional). 1 stick butter (optional). Cook until vegetables are tender. Add 12 ounces American cheese (or Velveeta) and allow to melt just before serving.

Great recipe and simple to make. Several good recipes!