Put together the kind of dish that gets people rushing back for more
Whether you’re craving a cozy meal for a cold day or preparing to host friends on Superbowl Sunday, chili is a simple, delicious, and versatile meal that’s always a crowd-pleaser. From base ingredients to delectable toppings, here’s how to make chili that will have your friends and family begging for seconds.
Start With a Base
Traditionally, chili is made with a combination of beef chuck or ground beef and beans, but there are plenty of other delicious alternatives. If you want to go the traditional route, we recommend pairing one pound of meat with one can of beans.
For vegetarian chili, pick two different types of beans. Or, one can of beans and a cup of lentils. Beans and lentils should be the last ingredient added to your chili to prevent them from becoming mushy. This will give you enough chili to serve four to six people. Be sure to cook/brown any meat fully before assembling your chili.
We recommend cooking your chili in a large stovetop pot, although it can also be made in a slow cooker.
Meat-based = 1 pound of meat + one can of beans
Vegetarian option A = 1 can of beans + 1 can of beans
Vegetarian option B = 1 can of beans + 1 cup of lentils
Meat options
Ground beef, ground turkey, chicken, ground sirloin, short ribs, chorizo, sausage, bacon
Bean options
Pinto, kidney, black beans, Cannelli beans
Add Veggies
Vegetables add flavor and heartiness to your chili, and are especially important in vegetarian chili. If you’re making a meat-based chili, aromatic vegetables are the way to go. We recommend a large onion, diced, and at least one other aromatic vegetable. For vegetarian chili, it’s always good to get a nice mix of aromatic, meaty, and root vegetables, but always include an onion.
Vegetables will be the second ingredient added to meat-based chili, after the meat is cooked. For vegetarian chili, start your chili by sauteing your veggies. Soft or leafy vegetables shouldn’t be added until later.
Meat-based = 1 diced onion + at least 1 aromatic vegetable
Vegetarian option A = 1 onion + several root vegetables
Vegetarian option B = 1 onion + 1 pound of root vegetable + mushrooms + up to 1 pound of tender vegetable
Aromatic Veggie Options
Onion, bell peppers, celery, green chile
Root Veggie Options
Parsnips, turnips, potatoes, sweet potatoes, carrots, winter squash
Meaty Veggie Options
Mushrooms, cauliflower
Tender Veggie Options:
Tomatoes, corn, zucchini
Spice It Up
The spices you decide to season your chili with are very important. Depending on the flavor you’re going for, there are several different options. Add spices before adding any liquid. While it’s fun to experiment, here is a blueprint to start things.
Chili seasoning = 2 tbsp of chili powder + 1 tbsp of cumin + 1 tbsp of garlic powder + salt and pepper to taste
Other spices to experiment with:
Cayenne pepper, oregano, onion powder, paprika, smoked paprika, red pepper flakes
Get Saucy
To give you chili that classic stew-like consistency, you’ll need to add some liquid. Broth is a great starting point because it will add great flavor to your chili.
Here are some options:
a. 1 can of diced tomatoes (not drained) + 1-3 cups of vegetable or meat broth
b. 1 can of diced tomatoes (not drained) + ½-1 ½ cups of broth + ½-1 ½ cups of beer
c. 1 can of diced tomatoes (not drained) + ½-1 ½ cups of broth + ½-1 ½ cups of red wine
Top It Off
Once your chili is complete, you need one last step before digging in: toppings. Perhaps the best part of any bowl of chili, toppings let each person customize their chili to their liking. When it comes to toppings, the options are endless, and there is no magic number of toppings to include. Get creative and top your bowl with whatever appeals to you, then dig in!
Toppings
Sour cream, shredded cheese, avocado, tortilla chips, oyster crackers, corn chips, cilantro, scallions, lime, jalapenos, queso fresco, green or red peppers, fried onions, raw onions, bacon, corn salsa, pico de gallo, guacamole, ranch, Greek yogurt, hot sauce, soy sauce, wasabi sauce, sriracha, horseradish, parsley, chives.
