We’re moms. We’re busy. One-pot meals are a lifesaver right now. There is nothing that makes my day a little easier than knowing I can do some prep work in the morning, basically do nothing in the kitchen all afternoon, and still have dinner on the table without any hassle. And when we’re raising hungry kids, meals need to be hearty. So, chili it is. I’ve made so many chili recipes and like to think that I’ve mastered the technique of making the best chili. Or at least how to make chili so my kids will eat it (and like it!).
Call me crazy, but the best chili doesn’t have to be the standard meat and beans. In my opinion, chili is a chunky soup, with lots of protein and a low-and-slow cook. The best chili is not rushed and starts off in the right vessel, and that’s where we start.
5 tips on how to make the best chili
Choose the right vessel
We have options here. You can do it on the stovetop in a big Dutch oven or pot. Do this if you have time, feel like keeping the stove on for hours on end for a cozy, warm kitchen, and want a more hands-on approach (think lots of stirring and tweaking as you go). There’s something about smelling food cooking all day that, in my house at least, does something to a picky kid’s appetite.
You can also cook in a slow cooker (my favorite). This method wins during this stage of my life. I want to be able to throw everything in and “set it and forget it”. I trust the process; it doesn’t overcook, and at the end of the day, I have the option to adjust flavors and have a ready-to-serve meal.
Or, going against the low-and-slow, a shortcut method is to use an Instant Pot. This really isn’t my favorite way to make chili, but if you LOVE your Instant Pot, embrace it.
Do the first steps properly
I know the goal here is to be hands-off, but if you want super flavorful chili, you do need to do a little work in the beginning. Trust me, I’m a chef. Many recipes skip these steps, and that’s fine, but the depth and richness of flavor will be improved by these steps. (Want to do a deep dive? Read about the Maillard reaction– it’s fascinating.)
Brown the meat first, and do it well. If you’re using meat (like beef or chicken), season it well before cooking in a sauté pan and cook it through. You want it to be a little crispy and caramelized (but not burnt).
Then, make sure that you are pre-cooking your vegetables immediately afterwards, in the same pan as your meat, after you’ve removed the meat. Think chopped onions, peppers, garlic; add those to your sauté pan, and let them cook slowly. They will start to “sweat”, and that liquid will scrape up that extra flavor left over in the pan from the meat. If you need to, add a splash of water or broth to help this process out.
Season the vegetables
Before you finish cooking the vegetables, add the dried spices. You want the spices to toast up a bit and “bloom”. It will make the chili that much more flavorful. Don’t worry, you can still add more later if you feel like your chili needs a little extra oomph after it’s cooked.
Add some crazy stuff
Have you ever had Cincinnati chili? If you have, you know what I’m talking about. It’s a less-chunky chili that is more like a sauce, but the main thing that sticks out about that chili is that there’s cinnamon in it. Now it might not be for everyone, but it definitely makes the chili have a flavor as you’ve never tried before.
Some more unusual ingredients that I like to add to chili are a dash of soy sauce, coffee, or even a small piece of dark chocolate. Us Vermont moms can use ingredients like maple syrup, craft beer, and apple cider too. You’d be amazed what a little surprise ingredient will do. Don’t add them all. One or possibly two special ingredients are usually enough.
Don’t go in blind here either. You’re going to want to do a little digging to find the right ingredient. Think rich, umami flavor. I often consult my handy Flavor Bible for the best, unthought-of ingredients.
Add acid at the end
One of the best tricks I learned in culinary school is to finish dishes with acid. In this case, adding a splash of apple cider vinegar or lime juice before serving the chili will brighten all of the flavors that have been working so hard to develop.
My favorite chili recipes
Now, for the good stuff. I’m going to share with you some of the best chili recipes that I’ve found along the way.
- Maple Bacon Chili – It’s perfect with some sharp Cabot cheddar on top.
- “Kitchen Sink” Chili – I love this “everything but the kitchen sink” concept, but I especially love that this recipe has ground turkey and sausage to mix it up a bit from standard ground beef chili.
- Steak Chili – The ultimate rich and hearty chili. Sprinkle some tortilla chips on top for some texture and saltiness.
- Roasted Vegetable Chili – A great example of how roasting ingredients beforehand makes a world of difference. Can also be vegan if you don’t add cheese or sour cream as toppings.
- Classic Chili – A recipe like this is your benchmark. Make it as is, tweak it to your liking, and always keep it handy for easy reference.
Other ways to eat chili… or, how to finish those leftovers
So you’re sick of scooping chili into a bowl time after time. I get that. I think you can find lots of different ways to enjoy chili (and use up all the leftovers).
Add it to a baked potato
Just like they do at Wendy’s…but it’s way better in the comfort of your own home. I love doing this with my kids because it makes the meal that much heartier, and everyone is full and happy. Make a baked potato bar with a variety of choices, including chili, cheese, bacon bits, sour cream, broccoli, chives… kids love anything that makes a mess.
Make it into a cornbread casserole
This is one of my favorite winter meals. And all you really need to do is pour a cornbread mix on top of a baking dish filled with chili. It’s so easy and so delicious. The sweetness from the cornbread balances out the rich flavors of the chili. I love this recipe.
Nacho topping
This is one of my favorites for a game day snack. I often keep some small containers of leftover chili in the freezer so I can throw it on nachos whenever we need a protein-filled snack.
Stuffed peppers
Chili makes a great stuffing for stuffed peppers. I like to either mix in some rice or quinoa to add some density to the chili and then scoop it into a hollowed-out pepper. Top with cheese and bake! This is especially good with white chicken chili.
And, you probably don’t need a recipe for these, but chili cheese omelets and chili dogs are two of my all-time favorites.
The best chili making is about taking your time, building layers of flavor, and making enough for leftovers! If I leave you with one last tip, it’s that you absolutely have to make leftovers. Chili tastes even better the next day and takes one less meal off your hands. Looking for more one-pot, cozy dinner ideas? I’ve also got some great soup-making tips to share!
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