Better Chili Recipe

There’s nothing better than a hot bowl of chili on a cold snowy night — or a chili cheese dog at your next backyard barbecue. At least, that’s how we see it here at Log Cabin Foods. But a truly great bowl of chili isn’t built on one seasoning alone. It’s layered — a base of warmth, a middle of smoky depth, and a finish that lingers. The good news? You already have the building blocks on your shelf. Here’s how to stack them.

Start With a Strong Foundation

Every pot of chili begins with a backbone blend, and our Chili Seasoning is exactly that — a rich, hearty mix that turns a pound of browned ground beef or turkey into a comforting bowl in about 20 minutes. Brown your meat, add the seasoning packet, a can of tomatoes, two cans of beans, and a little water, and

and you’ve got the kind of chili that tastes like it simmered all afternoon. Eight one-cup servings, start to finish.

That’s a complete meal on its own. But if you want to take it from good to memorable, it’s time to reach for the powders.

Layer In Smoky Depth

This is where chili goes from “Tuesday night dinner” to “the recipe your friends ask for.” Two of our Chile Powders do the heavy lifting here, and they play beautifully together:

Ancho Powder — Made from dried poblano peppers, ancho is mild, smoky, and subtly sweet, with a rich, earthy flavor and just a whisper of heat. It adds depth without overwhelming spice, which is exactly what a long-simmered pot wants. Stir a spoonful in early so it blooms into the liquid.
Chipotle Powder — Made from smoked and dried jalapeños, chipotle brings a deep, woodsy heat that’s as flavorful as it is warm. A little goes a long way. Add it toward the end of cooking to keep its smoky kick bright and lingering.

The trick is balance: ancho lays down a mellow, sweet-smoky floor; chipotle walks across the top with a brighter, sharper smoke. Together they give your chili the kind of layered flavor people can’t quite put their finger on — they just know they want another bowl.

Adjust the Heat Your Way

Once the foundation and the smoke are set, dial the heat to your crowd. Our New Mexico Red Chile Powder brings that true Southwestern character — earthy, fruity, and warming. For a green-chili tilt, a pinch of Green Chile Powder adds a fresh, bright edge that’s unmistakably Colorado. And if someone at the table wants it genuinely fiery, a dusting of Red or Green Jalapeño Powder finishes the job without changing the overall flavor profile.

Don’t Forget the Green Side

If red chili is the classic, our Green Chili is the cozy alternative — a true New Mexico classic that simmers into a thick, hearty, Southwestern-style bowl. Combine the green chili packet with Rotel tomatoes, roasted green chiles, jalapeños, and your choice of chicken, pork loin, or turkey, let it simmer for an hour, and thicken with a cornstarch slurry. It’s the bowl we reach for on the coldest nights, and the one that tastes like it cooked all day — because, in the gentlest way, it did.

The Pairing That Completes the Table

No bowl of chili is complete without something to soak up the last of the broth. Our Cornbread mix — warm, golden, and ready in minutes with just a few pantry staples — is the natural partner. Go classic, or reach for the Jalapeño Cornbread if you want the bread to carry a little kick of its own. Either way, a steaming bowl of chili and a slice of fresh cornbread is the kind of simple, satisfying meal we built this family of products around.

Your Chili Pantry Checklist

Chili Seasoning — the 20-minute foundation
Ancho Powder — smoky-sweet depth
Chipotle Powder — woodsy, lingering heat
New Mexico Red Chile Powder — Southwestern warmth
Green Chile Powder — fresh, bright green-chili edge
Green Chili — the from-scratch slow-simmered bowl
Cornbread (or Jalapeño Cornbread) — the essential side

From our family to yours — start with the seasoning, layer in the smoke, and make an ordinary night extraordinary.

~ Mike & Susie Prescott