Chili Pot Pies with Cornbread Crust - an Easy Dinner Recipe that Everyone Loves. (2024)

FAQs

What is the secret to perfect chili? ›

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.

A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian 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.

The slightly tart flavor will add brightness and complexity to your tried-and-true chili recipe, while the thick texture creates heartiness and a creamy mouthfeel.

If you're still stuck on what to eat chili with, why not go with a tried-and-true classic? Corn bread, that is! My family loves to eat Jiffy cornbread with chili, and I'm sure we're not alone.

Choose your chili topping bar ideas: Guacamole, Pico de gallo, diced tomatoes, sliced avocado, diced red onion/pickled red onion, sliced scallions, sliced/pickled radish, sliced/pickled jalapeños, chopped fresh cilantro, lime wedges, shredded cheddar cheese, crumbled queso fresco, sour cream/Greek yogurt, queso dip, ...

Chili can be cooked uncovered or covered, but both are preferable. Chili cooked uncovered will thicken and reduce in liquid, making it a more hearty dish. When covering your chili, you will keep the heat in and prevent it from boiling over.

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.

The brown sugar gave it a sweet/tangy flavor that reminded me of BBQ-sauce! Th chili was so good - it was hard to stop eating it! I did had some extra veggies (1 cl. garlic, 1 celery stalk, 1 carrot, 1 bell pepper, 1 hot pepper) and used a can of diced tomatoes rather than tomato juice.

According to the magazine's food experimenters, the baking soda treatment will definitely keep the meat tender and juicy when cooked.