Most chili recipes consist of a mixture of ground meat, beans, chili powder or peppers, and tomatoes. The secret behind a really flavorful, rich chile is long, slow cooking to allow time for the flavors to blend and the ingredients to soften.
Actually, dishes like Bolognese, stews, and casseroles benefit from this “low and slow” treatment too.
Some people get stuck with whether to simmer their chili covered or uncovered. Is there a right way and a wrong way? Keep reading and we’ll try to clear this question up for you.
Simmer Chili Covered or Uncovered?
How to make the perfect chili?
First, gather your ingredients and find a tried and tested recipe (we’ve provided one below). You’ll also need a large, heavy-based saucepan.
Your spices should be fresh and the ground meat not too lean – a little fat adds flavor and succulence to the dish. Once the ingredients have been added to the pot according to the recipe, bring everything to a boil then turn the flame down low.
Cover the saucepan and simmer everything slowly for a couple of hours. The chili should be barely bubbling. This allows time for the meat to soften and the flavors to come out.
The pot is covered at this point so that the liquid can be retained, allowing everything to stew and you to get on with other tasks while the chili does its thing.
The magic combination of time and gentle heat will transform the simple ingredients into a delectable meal with little further intervention.
Once the time is up, remove the lid and give everything a stir. From this point, your aim is to simmer the chile until it is nice and thick by allowing the excess water to evaporate.
This will concentrate the flavors. The process will probably take another hour or so. You will need to give the pot a little more attention during this time by stirring it every 15 minutes or so.
This will prevent the food from catching on the bottom of the pot as it thickens. When your chili has reached the desired thickness, it is time to taste it and adjust your seasoning.
Add a little more salt or sugar if necessary. You can now serve your masterpiece with whatever toppings and accompaniments you prefer.
One of Our Favorite Chili Recipes
Ingredients:
- 2 tablespoons cooking oil
- 1 pound ground beef
- 1 clove garlic, chopped
- 1 jalapeno chili, finely chopped
- 1 green bell pepper, chopped
- 1 can (8-ounce) crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 can beans of your choice – kidney, pinto, or cannellini
- To serve: grated cheese, avocado, sour cream, tortilla chips, chopped green onions, lime
Instructions:
- Use a large pot over medium flame. Put in the oil. When heated, add the onion, garlic, jalapeno, bell pepper. Fry until softened.
- Add the ground beef and fry, breaking the meat up, until browned. Add the tomatoes, tomato paste, chili powder, cumin, oregano, salt, and sugar.
- Bring everything to a boil then put the lid on and turn the flame down low. Simmer gently for about an hour.
- Remove the lid, stir your chili, and taste it. Add a little more spice, salt, or sugar if you think it needs it. Add the beans.
- The pot should still have liquid in it. If it has cooked dry, add a little water.
- Continue to cook the chili with the lid off until it has thickened and developed a glossy look. Stir it every 15 minutes during this process.
- When it’s ready, remove from the heat, check the seasoning again, and serve it hot with your choice of accompaniments.
