Big Little Recipes
A 5-Ingredient Chili That Tastes Like It Took All Day (But It Didn’t)
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36 Comments
susie87
January 19, 2019
Made this and was generally a hit but too “spicy” for my family. How might I tweak this so to maintain the deliciousness with a little less “kick?” Thanks!
Emma L.
January 20, 2019
Hi! Just reduce the amount of chili powder to taste. I'd recommend starting with 1 1/2 tablespoons (or even 1 tablespoon), then adding more at the end if needed.
susie87
January 20, 2019
Thanks so much, Emma! I will try that when I make it again this week. We're in a deep freeze so it's on the menu for sure! Thanks for such a terrific weeknight recipe!
Renee H.
January 7, 2019
I just made a chili which contained espresso instant coffee, anaheim chlli powder, garlic, and some beer. Although I usually cook my own beans, this time they were canned. All agreed this was a very flavorful chili. Adapted from Bon Appetit on Kitchen site.
Gussier
December 21, 2018
Ok don't banish me from the community... But I use Brooks hot chili beans. I love the idea on the chili powder and will try that.
Food F.
October 22, 2018
I made this chili the other night, and it was absolutely delicious. And buttery. I made it exactly as suggested, and loved frying the beans. This is definitely a keeper. Thanks!
Corinne S.
October 22, 2018
I cannot connect to the 5 Ingredient Chili, sounds so good and easy! I keep receiving all kinds of recipes with 5 ingredients; not the one recipe I need!
Sandi L.
October 20, 2018
Please forgive me if this comes off snarky because I certainly don’t intend it that way. But, it seems to me with our current health crisis of heart and vascular disease, it doesn’t seem “right” to call for dishes of salt to be added to the table and repeatedly added to food. If you’re using canned beans and canned tomato sauce or juice, the salt level will be adequate.
For those unaware of the consequences of oversalting, I highly recommend the book “How Not to Die” by Dr. Michael Geiger.
For those unaware of the consequences of oversalting, I highly recommend the book “How Not to Die” by Dr. Michael Geiger.
Deborah
October 20, 2018
Unless I misunderstood, the dish of salt is for seasoning during food prep in stages - not tableside setting. As you indicated, hopefully, further seasoning will be unnecessary once served.
Sandi L.
October 20, 2018
Yes, thank you, I believe you are right. I think it was the part about filling up a whole bowl that got me off track.
Smaug
October 21, 2018
We can but hope that the current status of salt as a fad food will pass before we all die of it. Butter is currently trending on Food52, but the food industry has from time immemorial depended on our atavistic cravings for salt, sugar and fat to make sales; it's not stopping any time soon.
Sandi L.
October 21, 2018
Agreed. But, I think being informed leads to better choices. Call me an optimist. As more information is made available to a wider population, you see changes starting to happen. For example, the decline in beef consumption and the number of people who identify as vegetarians or vegans.
Vicki H.
October 20, 2018
Tomato sauce sounds Devine but source not found in Texas chain stores nor amazon
Stephanie
October 19, 2018
I use kidney beans always and I am making now in Dutch oven and it looks like chili powder got burnt. First time making. I will eat it no matter what
JimCooksFoodGood
October 19, 2018
The best eight ingredient "five ingredient" chili recipe out there.
Barbara S.
October 19, 2018
I use various small beans in my veggie chili; pintos, black, white, etc. But I also use either bulgur wheat or freekeh in it as a substitute for the texture brought by meat. Love the idea of changing it up with butter, as I've tried the buttery tomato sauce and it's incredible.
Maggie
October 20, 2018
TVP is great for texture. I used to buy a "chili spice TVP" from the bulk store and it was the perfect base to add all your beans and fresh veg to
Lisaly
January 25, 2019
Moosewood Cooks at Home has a good chili recipe with bulghur -
Red, Gold, Black and Green Chili
Red, Gold, Black and Green Chili
Sue B.
October 19, 2018
Nooooo! Never put kidney beans in chili. Pinto, pinto, pinto.
Michael
October 19, 2018
Or black beans. Dried and soaked, of course.
If you live near a Mexican market, try some peruano beans as well - they are great for chili or refried.
I make chili at least a couple times a year and use our stovetop pressure cooker for the initial cook, then simmer another hour with the lid off.
If you live near a Mexican market, try some peruano beans as well - they are great for chili or refried.
I make chili at least a couple times a year and use our stovetop pressure cooker for the initial cook, then simmer another hour with the lid off.
Deborah
October 19, 2018
For "red" chili I love dark red kidney beans. For "white" chili, canellini beans!
Maggie
October 19, 2018
Red kidney beans are the best for chili, but you could add any other kind to add colour, interest, and texture!
Nicki M.
October 19, 2018
Is there a comprable alternative can use in place of butter to make this friendly for those with dairy allergy? Thanks!
Emma L.
October 19, 2018
Hi Nicki! Ditto to Maggie—olive oil would be my next pick. Or, if you have bacon fat around (I always save it after cooking bacon), that would be great too (though obviously not vegetarian anymore!).
Smaug
October 16, 2018
Really do not see chili powder as an alternative to rehydrating a slew of etc....In the first place, it's likely to be a lot more onion powder, oregano etc. than chilis (also wouldn't really count it- or them, since chili powders are nothing like uniform- as one ingredient). If you don't wish to work with whole dried chilis- though there's nothing remotely difficult about it- many varieties are easily available powdered without the extraneous ingredients. Most chili makers like to devise various combinations of chilis, but you can make a perfectly good single variety chili- Anchos, New Mexicos and Guajillos are good choices- or combine a couple of types. None of these have much heat- if you want more, you could use powdered chipotle, or even cayenne, or jalapeno or serrano fresh. If you don't use chili powder, you will probably want onion, cumin and oregano- it's primary non-chili ingredients- as ingredients. Poblanos, by the way, will add a great deal more complexity than bells- the flavor of bell peppers is really not very appropriate. Stores may also have other varieties- Anaheims and New Mexicos, for example- available.
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