Ultimate Chilis

At its most basic, chili is a stew made with fresh or dried chiles. As with other stews, chili begins by browning meat or poultry to deepen flavors. Aromatics are then sautéed in the empty pot to build flavor. Liquids (broth, beer, and/or canned tomatoes) are then added to the pot, the meat is returned to the pot, and the dish is covered and simmered gently until the meat is tender and the flavors have developed. In this lesson, you’ll learn how to make your own chili powder, work with dried and fresh chile peppers, and prepare beans for chili.

Video Overview


Core Equipment

The right tool can make or break a recipe. At America's Test Kitchen, we test kitchen equipment in search of brands that offer the best value and performance. Since we accept no advertising, our ratings are unbiased. Check out our recommended products for the equipment you'll need in this course.
  • Pyrex 2-Cup Measuring Cup

    The unbeatable traditional version of the Pyrex Liquid Measuring Cup is back on the market. read more
  • CDN ProAccurate Quick-Read Thermometer

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  • OXO Good Grips 12-Inch Locking Tongs

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  • Kuhn Rikon Slim Safety Lidlifter

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  • RSVP International Endurance Precision Pierced 5 Qt. Colander

    With all-over tiny perforations that don’t allow small foods to escape, our longtime favorite colander has a draining performance th... read more
  • All-Clad 12-Inch Stainless Fry Pan

    With ample cooking surface for sautéing eight chicken pieces without crowding; a steady, even heat for excellent browning; low, flar... read more
  • All-Clad Stainless 8-Quart Stockpot

    While this pan runs a little hot, it produced "golden and gorgeous" fond. Starred in the french-fry test, with rapid recovery of c... read more
  • Cuisipro Stainless Steel Measuring Spoons Set

    Comfortable and accurate with long handles, this set nests nicely. The rim of each spoon is flush with the handle so it is easy to s... read more

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