Weeknight One-Pot Chili Recipe

This Chili recipe is a hearty and flavorful dish that has long been a favorite comfort food for many. Its rich combination of spices, meat, and beans makes it not only delicious but also satisfying and nutritious.

Why I Love This Dish

I love chili for its robust flavors and versatility. It’s a one-pot wonder that can be tailored to suit any palate, whether you prefer it spicy, mild, meaty, or vegetarian. It’s also great for batch cooking and freezes well, making it a perfect meal for busy weeknights or cozy weekends.

Total Cooking Time

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Nutritional Information (per serving)

• Calories: 300
• Protein: 20g
• Carbohydrates: 35g
• Fiber: 10g
• Fat: 10g

Ingredients List

• 1 lb ground beef or turkey
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cans (15 oz each) red kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes, with juice
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups water or beef broth
• Optional toppings: shredded cheese, sour cream, green onions, cilantro

Instructions

1. Brown the Meat: In a large pot, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
2. Sauté Vegetables: Add the chopped onion, garlic, and bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add Beans and Tomatoes: Stir in the kidney beans and diced tomatoes with their juice.
4. Season: Add chili powder, cumin, salt, and pepper. Mix well to combine all the ingredients.
5. Simmer: Pour in the water or broth. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 45 minutes to 1 hour, stirring occasionally.
6. Serve: Once the chili has thickened and the flavors have melded together, adjust the seasoning to taste. Serve hot with optional toppings like shredded cheese, sour cream, green onions, or cilantro.

Frequently Asked Questions

What is the secret to really good chili?

The secret to really good chili lies in the careful layering of flavors and the patience to let those flavors meld together over time. High-quality, fresh ingredients form the foundation of great chili.

Using a combination of fresh and dried spices, such as cumin, chili powder, and perhaps a touch of smoked paprika or chipotle, can add depth and complexity. Browning the meat and sautéing the onions and garlic until caramelized also enhances the flavor profile.

Another secret is to simmer the chili slowly and for a sufficient duration, allowing the ingredients to harmonize and the sauce to thicken, resulting in a richer and more robust dish. Some cooks swear by adding a splash of dark chocolate, beer, or coffee to introduce a unique undertone that complements the traditional spices.

Lastly, giving the chili time to rest, often tasting better the next day, allows the flavors to further develop and intensify, making it even more delicious.

What adds the most flavor to chili?

The most flavor in chili often comes from a combination of factors, but the spices and the cooking method are particularly crucial. Spices like chili powder, cumin, and smoked paprika are fundamental for adding depth and defining the dish’s characteristic taste. The quality and blend of these spices can significantly affect the overall flavor.

Chili also benefits from a good sear on the meat, which introduces complex, caramelized flavors. Cooking the onions, garlic, and peppers until they are well caramelized before adding them to the pot can add another layer of flavor.

Moreover, simmering the chili slowly and for a long time allows the different components to meld together, enhancing the overall taste. Ingredients like a bit of dark chocolate, coffee, or a splash of beer can introduce subtle undertones that deepen the flavor profile further.

In essence, the combination of well-chosen spices, proper cooking techniques, and time for the flavors to develop and meld together adds the most flavor to chili.

Is chili better the longer it cooks?

Yes, I believe chili often tastes better the longer it cooks. The slow cooking process allows the flavors to meld together and develop depth.

As the ingredients simmer, the meats become more tender, the beans soften, and the spices infuse throughout the dish, creating a more harmonious and robust flavor.

Additionally, the texture thickens and becomes more stew-like, which is a hallmark of a great chili.

However, there is a balance to be struck; cooking for too long can cause the ingredients to break down too much and lose their distinct textures.

Typically, letting chili simmer for a few hours is ideal for achieving that perfect blend of flavors and consistency.

What liquid is best for chili?

In my experience, the best liquid to use for chili is a combination of a rich broth and tomatoes, either crushed or in sauce form. Beef broth is excellent for adding depth and a savory umami flavor to chili, especially when using beef as the main protein.

For a lighter chili, such as one made with chicken or turkey, chicken or vegetable broth can be a better match. The tomatoes add acidity and brightness, balancing the hearty and rich flavors from the meat and spices.

Some people also like to add a splash of beer or red wine to introduce additional complexity and a slight bitterness that can enhance the overall flavor profile. The key is to use a liquid that complements the other ingredients and builds on the chili’s depth of flavor.

Helpful Resources

• Brief history of chili
• All our recipes
• All our Main Course Beef Recipes
• All our Main Course Poultry Recipes

Wrap-Up

Chili is a fulfilling meal that warms the soul and pleases the taste buds. Its deep flavors and hearty ingredients make it a crowd-pleaser that’s not only easy to make but also nutritious and adaptable to different dietary preferences. Enjoy it on a chilly evening, and revel in the comforting flavors that make it such a beloved dish.