Easy Dutch Oven Chili Recipe (2024)

FAQs

Is chili better in a Dutch oven or crockpot? ›

For making great chili, it's a tie between the Dutch oven and the multi-cooker in slow-cook mode. Each requires some tweaking in the cooking methods, though. The Dutch oven chili had the best aroma, heat, and flavor, but it looked less than appetizing due to its dry texture. And the longer it sat, the thicker it got.

Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like; it's a definite stick-to-your-ribs creation.

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Versatility: Dutch Ovens are way more versatile than Slow Cookers. Not only can you make stews like you could in a Slow Cooker, but you can also bake bread, build a pasta sauce, sear meat, sauté vegetables, and plenty more.

A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

Try a little fenugreek, turmeric, garam masala, or sumac to layer in more complex flavors. Smoky paprika is my own personal favorite. Squash, pumpkin, or sweet potato: Traditionalists would scoff, but soft chunks of slightly sweet butternut squash or sweet potato are delicious in a smoky 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.

While something as basic as water will get the job done, broth is a quick and simple way to give chili an extra-savory flavor, and canned tomatoes can add a layer of sweetness. When adding beer or wine, you'll want to keep it to about 1/2 cup when using the slow cooker, so the flavor isn't overpowering.

Does tomato paste make chili thicker? ›

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

Tomato sauce is not a strong a taste as tomato paste. Also, sauce will increase the liquid content of your chili ever so slightly. Tomato paste has a more full, rich, tomato taste and smell. Using either one is appropriate, but you will need to tweak your seasonings to suit your personal tastes, anyway.

In a large pot over medium heat, heat the oil and add the onions, garlic, and red pepper. Cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high. Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes.

Ingredients In The Best Chili

Beef – Ground beef, lean or regular will work just fine. Spices – Chili powder, cumin, oregano, paprika, and cayenne are our flavor weapons today. Beans – We're just using drained and rinsed red kidney beans from the can today.

The best way to make chili: Dutch oven

The unique heat retention of a Dutch oven results in ultra flavorful and tender chili. The stove top Dutch oven chili combines the best of both worlds: the speedy ease of the one-pot Foodi and the flavorful tenderness of the slow cooker.

Sure, there are plenty of other amazing chili recipes that are cooked on the stovetop, like beef and bean chili or white chicken chili. However, many of the ingredients in traditional chili (like onions and garlic) and dried spices (like chili powder and cumin) develop excellent flavor thanks to low-and-slow cooking.

The Best Way to Cook Chili:

The low and slow cooking process melds the flavors of the chili seasoning into every bite and the beef becomes so tender, juicy, and irresistible. You can slow cook on low for 6-8 hours or on high heat for 3-4 hours.

Searing, Simmering, and Braising

The Dutch oven is the master of the stovetop. Since it's basically a wider, heavier version of a stockpot, it's a good pick to simmer broth or cook up big batches of beans. The cast iron core can get hot enough to quickly sear chunks of meat and brown veggies.