Dutch Oven Chili Recipe (2024)

FAQs

Is it okay to make chili in a cast iron Dutch oven? ›

The cast iron pot/dutch oven is great for chili. It should be well-seasoned, so you won't get corrosion due to tomatoes in any significant way. The reason why it's suited so well is that it retains heat, so browning meat (esp for chunked instead of ground), initially, works well.

For making great chili, it's a tie between the Dutch oven and the multi-cooker in slow-cook mode. Each requires some tweaking in the cooking methods, though. 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.

Chili is most commonly prepared at a low temperature and for an extended period of time (low and slow), which develops a deeper, spiced aroma. But, the longer cook time can often result in a flat flavor.

as usual it depends cooking an acidic chili is usually fine in cast iron as long as you don't let it sit in cast iron. it can introduce an iron flavor in some cases.

Raw cast iron needs to be seasoned to make it nonstick and rust-resistant, while enameled Dutch ovens are somewhat nonstick and protected out of the box. High-quality enamel coatings are expensive, which is why enameled Dutch ovens cost more than their standard cast iron counterparts.

And while there are plenty of sizes to choose from, like oval Dutch ovens, or shallow Dutch ovens, Cimarusti prefers the classic Le Creuset 5.5-quart Dutch oven. “The attention to detail is just great,” he says. If a Michelin-starred chef uses one everyday, it's worth adding to your kitchen.

Versatility: Dutch Ovens are way more versatile than Slow Cookers. Not only can you make stews like you could in a Slow Cooker, but you can also bake bread, build a pasta sauce, sear meat, sauté vegetables, and plenty more.

The best way to make chili: Dutch oven

The unique heat retention of a Dutch oven results in ultra flavorful and tender chili. The stove top Dutch oven chili combines the best of both worlds: the speedy ease of the one-pot Foodi and the flavorful tenderness of the slow cooker.

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.

Cook it long enough

Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don't have time for a long simmer, try using a slow cooker or making it the day before.

What adds the most flavor to chili? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

You can sauté cherry tomatoes in cast iron, but don't try making a long-simmering tomato sauce. If you recently purchased your skillet and it still needs to be "broken in," acidic ingredients can erode the seasoning and even make foods taste metallic.

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

No matter the style or size, any Dutch oven will open up endless recipe opportunities. Create beautifully braised meat, pot roasts, hearty beef stew, healing chicken soup, or the creamiest mac and cheese. Use it like a slow cooker, a bread cloche, or a pot for frying.

“A Dutch Oven is the original Slow Cooker,” Chef Julia Sullivan of Henrietta Red says. It's true. Electric Slow Cookers and Dutch Ovens are designed to cook the same way: low and slow.

Slow cooker: Uses electricity to generate heat, typically from the base, surrounding the food with a gentle, consistent warmth. Dutch oven: Can be used on a stovetop or in an oven. The cast iron retains and distributes heat evenly, making it suitable for both searing and slow cooking.

Simply preheat your cast iron skillet on the bottom rack of the oven before you add your sourdough. Place your bread, either on a baking stone or cookie sheet on the middle rack, and then pour boiling water into the skillet. A word of caution here – you are working with a very hot oven and very hot water.