Dutch Oven Chili Recipe (2024)

FAQs

Does chili taste better in a Dutch oven? ›

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.

A Quick Note About Cast Iron

You can even use metal utensils or cook acidic chili in it with little to no ill effect. For more on care and maintenance, check out our guide to cast iron.

We do. In this chili recipe, baking soda (that same thing the fluffs up cakes and cookies) tenderizes the ground beef while making it brown better. Baking soda (sodium bicarbonate) is alkaline.

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.

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.

Be Mindful When Cooking Acidic Foods

Erosion of the protective coating may also affect its non-stick capability. In an enamel-coated Dutch oven, prolonged cooking with acidic ingredients may discolor the interior coating but doesn't erode it.

Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer.

The unique wide base of the Signature Round Wide Oven is ideal for searing and browning meat and vegetables without crowding, and makes it easy to serve soups and casseroles directly from the pot.

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

Why put vinegar in chili? ›

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

Cinnamon. The beauty of ground cinnamon is that it brings a warmth to your chili, without being spicy. It works well with other flavors commonly found in chili (like tomato, cumin and chile powder) so you only need a little bit to achieve the desired balance.

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.

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.

Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them. So make sure your onions, for example, are soft and translucent before you add your liquid.

The real benefit of using a Dutch Oven (here are our favorites) as opposed to a slow cooker is its ability to create layers of flavors. Resist the urge to toss the meat and vegetables in at the same time as the liquid component.

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.

Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight. Warming spice blends, like Garam Masala, Ras el Hanout or Baharat are another simple and delicious way to add layered flavors to this simple one-pot meal.

Enameled cast–iron has a smooth, non-porous surface and can go from the stovetop, to the oven straight to the table. They should not be subjected to extremely high temperatures, so avoid using your enameled cast-iron dutch oven on a grill or in a campfire.