The Secret to Cooking Amazing Chili—and 17 Tasty Recipes to Put It to the Test (2024)

Soups and stews may get all the attention when the temperatures start to dip, but the best chili recipes are just as deserving of a spot on your wintertime cooking roster. After all, this dish is practically the epitome of cold weather cooking—and not just because its name sounds “chilly.”

Typically made in just one pot (whether on the stove in a large pot or in a slow-cooker) and brimming with meaty, bean-y goodness, it’s designed to give you the greatest amount of energy from the least amount of effort. It’s pretty much the perfect antidote to short, icy, energy-sapping days.

Chili is easy to make, not too high on prep time, and infinitely adaptable. That’s because the main ingredients used, like beans and meat, come in so many different varieties. As long as you follow a fairly basic formula, you’re free to mix and match at your discretion.

For example, any type of bean (from white to pinto and even lentils) are totally fair game in a pot of chili. And the rest of the classic chili ingredients are just as varied. Does your recipe call for ground turkey but all you have on hand is ground beef? Make the swap! Similarly, if you’re out of dried chili powder but do have a can of chipotles in adobo on hand, you can make the switch without worry. Even when it comes to what to serve your chili with—whether that be a bowl of steamed rice or crispy French fries—the possibilities are endless. No matter how much you experiment, it’s hard to go wrong with this foolproof dish.Plus, chili reheats extremely well and generally makes a whole bunch of servings, meaning you can make it once and get several easy and delicious weeknight dinners or weekday lunches out of it.

Before you start riffing, it’s important to know a few basics to ensure you always get a dish that actually tastes like chili and not just a glorified stew. Use the tips below to find out how to make chili with success, no matter what ingredients you plan on using.

What ingredients do you need to make chili?

Gill Boyd, culinary arts chef-instructor at the Institute of Culinary Education, tells SELF that classic chili recipes typically consist of four core ingredients—beans, meat, veggies (like tomatoes, corn, or bell peppers), and chili peppers or chili powder, the ingredient which gives the dish both its iconic name and fiery red hue—but the way in which you combine them is totally up to your preference.

Boyd says that one of the easiest and most recognizable versions of chili contains a mix of red kidney beans, beef (whether regular or lean ground beef, or even chunks), and tomatoes (think: crushed or diced tomatoes, though you can also add in tomato paste or tomato sauce too) but that you shouldn’t feel confined to this one option. There are vegetarian versions that forgo meat entirely without sacrificing flavor by using multiple types of beans. On the flipside, some options, like classic Texas-style chili, actually skip the beans in favor of using more meat.Still others use other kinds of chili seasonings, such as ground cumin, ground black pepper, oregano, or cilantro—or even some brown sugar for a hint of sweet.

What’s the secret ingredient to a great chili recipe?

Boyd says that the secret to a great homemade chili is what you use to season the base. In particular, chili peppers in some form or another are non-negotiable—without them, your chili will actually just be a stew. The easiest options and what most home cooks use are chili powder and cayenne pepper or some mix of the two, but any chili variety (even canned, whole dried, or fresh ones) can give you the flavor you’re looking for.

How long does chili take to cook?

Exactly how long your chili needs to stew depends largely on what kinds of ingredients and cooking methods you’re using. For example, you can expect a longer cook time if you’re starting with dried beans instead of canned, or large cuts of meat rather than pre-ground alternatives, says Boyd. Similarly, stovetop and Crockpot chili will take a lot longer to prepare than Instant Pot versions. If you’re sautéing any ingredients first, like your garlic or onions, that will take some extra time too.

The Secret to Cooking Amazing Chili—and 17 Tasty Recipes to Put It to the Test (2024)

FAQs

What is the secret to amazing chili? ›

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

How to make chili more flavorful? ›

How to Give Chili a Flavor Boost
  1. Add something acidic. ...
  2. Try to identify what about your chili is boring. ...
  3. Add tomato paste. ...
  4. Drop in some chocolate. ...
  5. Embrace pickling liquid. ...
  6. Stir in some molasses.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

What liquid is best for chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

What makes a good competition chili? ›

Chili must: LOOK GOOD, SMELL GOOD and TASTE GOOD. If in a competition, it must do so lukewarm in a styrofoam cup. It also must look good on as small plastic teaspoon used for judging and tasting. Chili that doesn't win violates one or more of the three basics.

Should you simmer chili covered or uncovered? ›

Chili can be cooked uncovered or covered, but both are preferable. Chili cooked uncovered will thicken and reduce in liquid, making it a more hearty dish. When covering your chili, you will keep the heat in and prevent it from boiling over.

What is the most flavorful meat for chili? ›

You can really use any meat for chili, but here are the cuts that are most popular for classic chili:
  • Ground beef (80/20) ...
  • Ground sirloin (90/10) ...
  • Brisket. ...
  • Short ribs. ...
  • Tri-tip sirloin. ...
  • Work with your butcher to get multiple textures. ...
  • Use multiple animals to add depth. ...
  • Go for grass-fed and grass-finished beef.
May 11, 2021

When to add beans to chili? ›

You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.

What to add to tasteless chilli? ›

Add garlic, cumin, and probably more salt. Chipotle chili powder is really nice in chili. Just add a little at a time until it tastes the way you want it too.

Why would you put vinegar in chili? ›

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

How important is oregano in chili? ›

Mexican oregano is the herb you should be using for chili recipes. (Along with any other southwestern or Mexican recipe for that matter.) Mexican oregano is more robust and citrusy than Greek oregano, standing up to the bold, competing flavors in chili recipes like cumin and chile peppers.

Why does my chili taste bland? ›

Many recipes will instruct you to just dump all the ingredients into your pot and simmer for a certain amount of time. So much flavor is lost by not adding and heating the ingredients in layers. Your pan is developing flavors with each step and releasing them later into the remaining ingredients.

What is the trick to a good chili? ›

Add a touch of sweetness

Chili is rich, deep and often spicy, so adding a sweet ingredient is a great way to create balanced flavor. We've found that adding diced carrots is the easiest way to add natural sweetness, but you can also use vegetables like sweet potatoes or winter squash.

What adds the most flavor to chili? ›

Peppers: For many people, chili isn't chili without some heat. To add some, experiment with dried ancho peppers or chipotle peppers (often sold in adobo). If you'd like to add flavor without much heat, anaheim peppers are wonderful.

What ingredient will change your chili forever? ›

According to The Kitchn, that ingredient is cocoa powder. You may associate chocolate with dessert, but rest assured, adding cocoa powder won't make your chili sickeningly sweet. Instead, it'll contribute a layer of richness and balance out the spiciness.

Why do you put brown sugar in chili? ›

The brown sugar gave it a sweet/tangy flavor that reminded me of BBQ-sauce! Th chili was so good - it was hard to stop eating it! I did had some extra veggies (1 cl. garlic, 1 celery stalk, 1 carrot, 1 bell pepper, 1 hot pepper) and used a can of diced tomatoes rather than tomato juice.

How does Martha Stewart make chili? ›

Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.

Why do you put peanut butter in chili? ›

It also can help add richness by complementing the chile powder with its nutty sweetness, and the healthy fats in peanut butter can even tame your chili if it's too spicy. Next time, when making your favorite tomato-based chili recipe, consider adding a hearty tablespoon or two of peanut butter.

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