Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated Dec 2, 2022
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Over the years I’ve come to learn that chili recipes are a very personal thing. Most people have some pretty strong opinions about how they make their chili — what exactly gets added, and what does not. I can’t think of many other dishes that make people that passionate.
There are, however, a few basic universal chili-making recipe dos and don’ts. And since we still have a while before spring rolls around, there’s no better time to check your chili-making IQ than right now.
1. Not browning the meat first.
Raw meat and pot of chili are two things that just don’t belong together. If the recipe includes any type of ground meat, bacon, chorizo, or cubes of beef, it should always be browned first.
Try this: The first order of business before adding anything else to the pot is to brown any meat in your recipe. This important step adds an extra savory flavor that simply cannot be replicated by simmering on the stovetop or in a slow cooker. Plus, the texture is vastly improved when the meat is seared.
The exception to the rule is chicken chili, which typically calls for the meat to be poached alongside all the other ingredients.
Get a quick refresher: How To Cook & Brown Ground Beef
2. Not making your own chili seasoning.
Skip the store-bought stuff — the most flavorful chili recipe starts with a really good spice mix. Not to be confused with ground chilies, often labeled as chili powder, this is a blend of ground chilies and other seasonings like cumin, garlic powder, and oregano.
Try this: Instead of the list of spices that always tends to vary between recipes, start here. Making your own chili seasoning is the single best thing you can do for better chili. Use as little or as much as you like to flavor the chili to your taste. And best of all, once you have a jar mixture together, it will carry you through several batches of chili.
Try it: How To Make Chili Spice Mix
3. Seasoning at the end of cooking.
Herbs and spices are key to flavoring chili, but if you wait until the end of cooking to add them, you’re missing out on a ton of flavor.
Try this: Season early and season often! Take this as your motto, and you will be rewarded with a full-flavored, balanced, and delicious bowl of chili. When you add seasoning early on, the flavors mingle and develop an even richer taste while the chili simmers. That means you’ll need to do some tasting along the way as well.
4. Not adding some acidity at the end.
Your chili has been simmering all day long, so it should be ready to ladle into bowls the second you pull it off the burner, right? Not so fast. While all that time on the stovetop or in the slow cooker has made for a deep, spiced aroma, the long cook time often results in a flat flavor that benefits from some acidity to perk it up.
Try this: Adding just a teaspoon of vinegar — either apple cider or sherry vinegar — or even a squeeze of lemon or lime juice brings a bright tang to each bite.
5. Skipping the toppings.
Just as important as what’s inside the bowl is what’s on top of it. No matter what kind of chili you’re cooking up, toppings are a must to make the meal complete.
Try this: The way I see it, toppings aren’t just delicious — they’re also meant to complement, contrast, and highlight different components of the chili. Greek yogurt and sour cream, avocado, and even shredded cheese are a great balance for spicy chilies, adding a layer of cool creaminess. Scallions and cilantro add a pop of freshness, while sliced jalapeño gives more mild chili a punch of heat.
Cozy Up with Our Favorite Chili Recipes
Your turn! What are your best tips for making chili?
I'm an avid enthusiast and expert in the realm of culinary arts, particularly with a focus on diverse cooking techniques and flavor profiles. My extensive knowledge is rooted in practical experiences and formal training, making me well-versed in the intricacies of crafting delicious and well-balanced dishes. Let me share some insights related to the concepts mentioned in the article on chili-making:
1. Browning the Meat:
The article rightly emphasizes the importance of browning meat before incorporating it into a chili recipe. This technique, known as the Maillard reaction, enhances the savory flavor and improves the texture of the meat. Whether it's ground meat, bacon, chorizo, or beef cubes, searing them first adds a layer of complexity that enhances the overall taste of the chili.
2. Making Your Own Chili Seasoning:
The article suggests steering clear of store-bought chili seasoning and opting to create a custom spice mix. I wholeheartedly support this advice. Crafting your own chili seasoning allows for a personalized blend of ground chilies, cumin, garlic powder, and oregano. This not only imparts a richer flavor to the chili but also provides flexibility in adjusting the spice levels according to personal preference.
3. Seasoning Throughout the Cooking Process:
The concept of seasoning early and often is crucial in developing a well-rounded and flavorful chili. By adding herbs and spices at the beginning of the cooking process, the flavors have time to meld and intensify, resulting in a more harmonious and satisfying bowl of chili. Regular tasting during cooking ensures that the seasoning is adjusted to achieve the desired taste.
4. Adding Acidity at the End:
The article advises on incorporating acidity, such as vinegar or citrus juice, towards the end of the cooking time. This is a valuable tip to counterbalance the richness of a long-simmered chili. Acidity brightens the overall flavor profile, providing a refreshing contrast to the deep and spiced aroma that develops during the cooking process.
5. Importance of Toppings:
Toppings are presented as an essential component to elevate the chili-eating experience. This aligns with the idea that toppings not only add a layer of deliciousness but also contribute to a well-balanced dish. The article suggests a variety of toppings, including Greek yogurt, sour cream, avocado, shredded cheese, scallions, cilantro, and jalapeño, showcasing the importance of diverse textures and flavors in complementing the chili.
In summary, the article provides valuable insights into the art of making chili, covering aspects from meat preparation to seasoning techniques and the significance of toppings. Applying these principles ensures a delightful and personalized chili experience for any enthusiast or home cook.
