One Pot Chili

One Pot Chili

There’s no way around it, this One Pot Chili recipe is certainly a crowd pleaser. Whether serving a piping hot bowl in the comforts of a warm house during a winter cold snap.

Or while gathered around some good friends, enjoying the outdoors during a summer cook-out. This is a dish that is sure to please!

It is among my favorite recipes because it produces such complex flavors with a few simple and easy to follow steps. In fact, I enjoy this One Pot Chili recipe so much, it has become a part of my Christmas Eve traditions for years to come!

Why One Pot Chili?

What is it that makes chili so delicious? Is it all of the tasty ingredients? Is it the combination of spices? Or is it mainly the cooking technique?

In my opinion, it is probably a little of each… but what I think it really comes down to is the Maillard Reaction.

The Maillard Reaction

What is the Maillard Reaction?

The Maillard reaction (also known as the “Browning Process”) is a chemical reaction between protein and sugars that gives browned food its distinctive flavor. Typically this occurs at high temperatures, when cooking above 275 degrees Fahrenheit.

So, why am I mentioning it in a chili recipe that cooks on a low temperature simmer?The Maillard Reaction can also occur at lower temperatures over an extended cooking time.

This is evident in barbecue that is cooked low and slow for many hours. It also occurs in stews. And is the reason why the longer you simmer your chili, the deeper and more complex the flavors will be.

When to use the Maillard Reaction?

The good news is the Maillard reaction occurs pretty much everywhere in cooking! It is what gives steak its tasty, perfectly browned crust. Provides the rich and robust flavors found in roasted coffee beans. And is what turns bread the color brown when toasted.

We use the Maillard Reaction in this recipe by simmering the chili over a long period of time. I’ve seen the best results for this One Pot Chili recipe at about the 24 hour mark.

I have found it to be the perfect sweet spot for producing a rich and deep flavor, without cooking out so much liquid that it becomes dry.

This does mean you will need to do some stirring so the bottom does not burn. But, believe me, the effort and time that you put into this dish will definitely be worth it!

To learn more about the browning process, check out this post about the Maillard Reaction

How to Cook One Pot Chili

Preparing for the Simmer

Beans or no beans?

Yes, this chili recipe includes beans. I know there are some strong opinions on whether chili should have beans or not.

This chili recipe has beans, and is better for it. The beans add to the richness and complexity of flavor in such a great way. Why would you want to leave out all the extra flavor?

Don’t drain your beans!

We will use all the liquid in each can for this recipe. Do not worry about overfilling.

As long as it all fits in the pot, the extra liquid will eventually cook off. Adding to the delicious flavors!

Don’t Forget the Veggies!

Besides adding a nice pop of color, veggies play an important role in flavoring this chili. Whether adding sweetness, acidity, or texture. All vegetables in this recipe play a part in building a well balanced meal.

For example, the carrots and onions add some nice sweetness to cut through the spice. The bell peppers and celery help to add some nice texture and body.

The tomatoes add that great touch of acidity. And of course the jalapeños are there to bring all the heat!

Cooking One Pot Chili

Ingredients:

• Meats:
  • 2 pounds of ground beef chuck, 1 pound of Italian sausage. 1 pound of bacon.
• Beans:
  • 45 ounces of chili beans, 16 ounces of kidney beans, 16 ounces of black beans, 16 ounces of great northern beans,
• Vegetables:
  • 56 ounces of diced tomatoes, 6 ounces of tomato paste, 1 large carrot, 1 large yellow onion, 2 stalks of celery, 1 green bell pepper, 2 jalapeños.
• Spices:
  • 1 tablespoon of oregano, 1 teaspoon of basil, 1 teaspoon of paprika, 2 tablespoons of white sugar, 2.5 tablespoons of chili powder, 2 tablespoons of cumin, 1.5 teaspoon of salt, .5 teaspoon of black pepper, .25 teaspoon of cayenne pepper. 4 cubes of beef bouillon, 1 tablespoon of Worcestershire sauce, 1 tablespoon minced garlic.

Instructions:

1. Heat a little olive oil over medium-high heat for 2 minutes.
2. Add the meats, break apart, and cook for 5-7 minutes until browned.
3. Mix in the vegetables.
4. Finally, add in the spices.
5. Bring everything to a low boil, reduce heat to low and simmer uncovered for at least 2 hours, (and up to 24 hours) stirring frequently so the bottom of the chili does not burn.

What to serve with One Pot Chili

If you are looking to pair this dish with a side sure to impress, you cannot go wrong with some freshly baked corn bread. Of course, this dish is also perfect all on its own!

But, if you want to add in some toppings, throw in some freshly shredded cheddar cheese and a big scoop of sour cream. For the perfect complimentary flavors, add red onions, cilantro, or sliced avocado.

As you can see, One Pot Chili goes great with a variety of sides. For the perfect summer pairing, serve with some Smoked Beef Ribs. The smoky flavor goes perfectly with the richness of this chili!