chili recipe

Download Chili Recipe

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best chili ever

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    The Kitchn Follow us on Facebook Follow us on Pinterest Follow us on Twitter Follow us on Instagram Subscribe to our RSS feed More ways to follow SIGN IN

    RECIPES ADVICE KITCHENS APARTMENT THERAPYMORE

    From My Childhood What's Cooking This Weekend? 14 Absolutely Free Ways to Improve Your

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    How To Make Very Good

    Chili Any Way You Like

    ItCOOKING LESSONS FROM THE KITCHN

    PRINT RECIPE Jump to the recipe

    FAITHSDAILY FIND1. Noccioliva (Choc

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    Whether you like your chili with ground meat or chuck roast,

    pinto beans or no beans at all, the basic method for making it is

    the same.

    There are a million and one ways to make chili. All of

    them are excellent and all of them are sure to satisfy a

    large crowd of hungry people. Whether you like your chili

    with ground meat or chuck roast, pinto beans or no beans

    at all, the basic method for making it is the same. Want to

    make a very good pot of chili? Here's how.

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    At its core, a chili is just another kind of braised dish. Even

    if you are using ground meat, you're typically cooking

    tough, lean cuts that need some time to become tender.

    Simmer them gently in a fair amount of liquid, and after

    an hour or so, the meat is no longer chewy and instead

    becomes totally tender. The slow-cooking meat also turns

    a thin, soupy broth into something silky and substantive.

    After reading a few perspectives on how acidic ingredients

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    can slow, or even prevent, meat from becoming tender,

    I've become a proponent of adding the tomatoes toward

    the end of cooking the chili. This might seem strange, but

    trust me: it all comes together just fine in the end.

    There is a heck of a lot of room to play here, so use this

    "recipe" more as a template. The exact ingredients you use

    from batch to batch can change; the only thing that stays

    the same is slow-cooking and a tasty reward at the end.

    What's your favorite way to make chili?

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    How to Make a Very Good ChiliMakes 8-10 servings

    What You NeedIngredients:

    1 - 1 1/2 pounds ground meat or chuck roast (beef,

    buffalo, turkey or other) or vegetarian protein (tofu, Boca

    crumbles, or other) slice roasts into cubes

    1 large onion, diced

    1 red bell pepper, diced

    1 green bell pepper, diced

    1-2 other vegetables (like celery, carrots or zucchini), diced

    (optional)

    2-3 cloves garlic, minced

    Seasonings (choose 2-3): 1 tablespoon chili powder, 1

    teaspoon cumin, 1 teaspoon oregano, 1 tablespoon ground

    chipotle peppers, 1/2 teaspoon cayenne

    2 teaspoons salt, plus more to taste

    1 cup amber or brown ale or red wine

    3 cups chicken, vegetable, or beef broth

    1 28-ounce can diced tomatoes

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    3 cups (2 16-oz cans) cooked black beans, pinto beans, or

    kidney beans

    1 cup fresh or frozen corn kernels (optional)

    To serve: Shredded cheese, sour cream, diced avocados,

    chopped scallions, hot sauce, chopped cilantro

    Equipment:

    Sharp knife

    Cutting board

    Large Dutch oven or soup pot

    Instructions1. Brown the meat. If using meat, warm a teaspoon of

    oil in a large heavy Dutch oven or soup pot over medium

    heat and brown the meat. Break up ground meat as it

    browns, leaving pieces as large or small as you like them.

    If you're using chuck roast, make sure all sides of the beef

    cubes are seared dark brown. Transfer the browned meat

    from the pot to a clean dish.

    If you're making a vegetarian chili with tofu or other

    protein, add it along with the beans in Step 6. Reduce the

    amount of stock and the cooking time by half.

    2. Cook the vegetables. In the same pot used to brown

    the meat, warm a tablespoon of oil over medium to

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    the meat, warm a tablespoon of oil over medium to

    medium-high heat. Add the onions and cook until softened

    and translucent, about 5 minutes. Add the other vegetables

    and continue to cook until softened, another 5-8 minutes.

    Clear a space in the middle of the pan and add the garlic.

    Cook the garlic until fragrant, about 30 seconds, then stir

    into the vegetables. It's normal for a dark sticky crust to

    start forming on the bottom of the pan.

    3. Add the seasonings. Add the seasonings and 2

    teaspoons of salt to the pan. Stir until the vegetables are

    coated and the spices are fragrant, another 30 seconds.

    4. Deglaze the pan. Pour the beer or wine into the hot

    pan. Scrape up the dark sticky crust as the liquid bubbles.

    Continue scraping and stirring until the beer or wine has

    almost evaporated.

    5. Add the broth and simmer. Add the browned meat

    back into the pan. Pour in the broth. Bring the chili to a

    simmer and cook for 45-60 minutes, stirring occasionally,

    until the meat has is very tender (cubes of chuck roast

    may take a bit longer). The chili will still look soupy.

    6. Add the tomatoes and beans to the chili. Add the

    tomatoes, beans, corn (if using), and vegetarian protein (if

    using) to the pot. Simmer for another 10 minutes. Taste

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    SHOW NUTRITION

    and add more seasonings or salt to taste.

    7. Serve with garnishes. Chili is often best the day after

    it's been cooked. It will also keep for up to a week and

    freezes well for up to three months. Serve with cheese and

    other garnishes.

    PRINT RECIPE

    More Chili Recipes to Try:

    Chili Con Carne

    Cincinnati-Style Chili

    Vegetarian Black Bean, Sweet Potato, and Quinoa

    Chili

    White Chicken Chili

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    Want more smart tutorials for getting things done around

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    See more How To posts We're looking for great examples of your own household

    intelligence too!

    Submit your own tutorials or ideas here!

    (Image: Emma Christensen)

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    68 Comments

    Wow, this is a brilliant recipe template for beginner cooks

    like me!

    Sorry, but Chili doesn't have beans.

    EMMA CHRISTENSENEmma is the recipe editor for The Kitchn and the

    author of True Brews and Brew Better Beer

    (forthcoming in Spring 2015). Check out her

    personal blog for more cooking stories.

    01.28.13 12:30PM

    Recommended by

    CATEGORIESMain, Beans & Lentils, Beef, How To, Keeps Well, Main Dish, Make

    Ahead, Meat, Recipe, Soup

    94Like

    undercover

    Four Years Ago

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    No, chili does have beans. You're thinking of ketchup.

    Ketchup doesn't have beans. :)

    yeah, yeah, real chili doesn't have beans. i guess i don't like

    real chili, though, since i can't imagine making it without

    beans!

    Yum. I've always followed more or less follow this

    template, although I never thought to use beer as a

    liquid...always just used stock...will have to try that next

    time.

    And after using that gorgeous photo, you left avocado off

    jfnemeth

    Four Years Ago

    hyperRevue

    Four Years Ago

    travelingrory

    Four Years Ago

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    the list of garnishes! Definitely a must-have. :)

    I don't really understand this "Home Hacks" feature -- it

    seems like a misnomer.

    Maybe I'm mistaken (or splitting hairs), but isn't a hack a

    workaround or a DIY modification?

    By all means, articles about turning a mason jar into a

    soap dispenser or easily removing paint from glass fit the

    description of a "hack", but cooking chili? Frosting a cake?

    Making salsa?

    There's already a name for these step-by-step directions --

    a recipe.

    A few more suggestions:

    Brooklynnina

    Four