Big Ass Pot of Chili Recipe (2024)

FAQs

What size pot to make chili in? ›

The most common stock pot size, an 8 QT stock pot is perfect for making eight to twelve servings of soup or chili, boiling one to two boxes of pasta, or making homemade stock from all your scraps. This is commonly thought of as the standard size for stock pots, and works well for households of one or families of four.

Enameled cast-iron is maybe best, because if you find yourself making chili with tomatoes in a plain cast-iron pot, the fruit's acidity may react poorly with the metal, leaving the chili with an off taste. A heavy stainless pot will do, as will an aluminum one if you're careful not to let the bottom of the chili burn.

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.

"Adding fresh ingredients — like diced onions, cilantro, and jalapenos — will take any canned chili to another level," Dunleavy said. "The fresh burst of flavor will brighten and elevate the chili while also adding great texture and crunch."

If you want to make a thick, tasty chili in a somewhat quick manner (30-60 minutes), the stovetop Dutch oven method is right for you. It's one pan for the whole show, providing an easy prep, cook, and cleanup for ultra tasty results. If you have a bit more patience and prefer the slow cooker, you can't go wrong either.

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.

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

Cornmeal does an excellent job of absorbing extra liquids so adding a tablespoon of it to the chili will thicken the final dish. Mix 2 parts of cold water and 1 part of cornmeal, make it a slurry, and add this to the pot. Allow it to simmer for about 10 minutes after you add the slurry.

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

What adds the most flavor to chili? ›

In a pot of chili, just a few strips of bacon add a smoky, meaty depth. And it's not just the bacon itself that adds flavor, it's the bacon fat, too. Before you start your recipe, cook 3 to 4 strips of thick-cut bacon until they're as crispy as you like.

A 10 cm pot should be sufficient for mini chili varieties. Pots with a diameter of 27 cm have a volume of about 10 liters. A 12 cm flower pot has a volume of slightly more than 1 liter, depending on its height.

As chillies grow bigger, they like to be moved into progressively slightly larger pots. For example, move a seedling from a three inch pot into a half litre, then one litre, then three litre - rather than from a three inch pot to a three litre one.

Choose roomy containers.

A single bell pepper can grow in a 12-inch pot, but plants will be more productive in 5- to 10-gallon containers. Well-draining terra-cotta pots, plastic planters, or fabric grow bags are all handy for outdoor bell pepper plants, although grow bags can leak water indoors.

Chilli is ideal to cook in a heavy-duty pot, made of steel and aluminium, which allows you to simmer several ingredients. This allows the strong chilli flavour to absorb into the other ingredients without it being overpowering. Our recipe for Chunky Steak Chilli can be cooked in a stock pot or a casserole dish.