Make a big pot of chili

Chili is the easiest big-batch meal there is. It makes a lot, it forgives nearly everything, and the house smells wonderful while it cooks. This is how to make chili with beef or without, in about two hours, mostly simmering. It is also good for a few days afterwards, which is useful when you have classes or work.

What to use

For about 6 bowls:

• 1 tablespoon oil
• 1 pound ground beef (skip for vegetarian)
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika or oregano
• 1 can (28 oz) crushed or diced tomatoes
• 2 tablespoons tomato paste
• 2 cans (15 oz) beans, such as kidney and black, drained and rinsed
• 1 cup beef or vegetable broth, or water
• Salt, pepper, and a squeeze of lime

For a vegetarian pot, leave out the beef and add a third can of beans, or two cups of diced sweet potato or mushrooms.

How to make chili

1. Brown the meat. Heat the oil in a large heavy pot over medium-high heat. Add the beef, break it up, and cook until no pink remains. Spoon off most of the fat if there is a lot.
2. Soften the vegetables. Add the onion and pepper, and cook 5 to 7 minutes until soft.
3. Add spices and garlic. Stir in the garlic, chili powder, cumin, paprika and tomato paste. Cook a minute or two. The spices taste stronger once they’ve hit the hot pot.
4. Add the rest. Pour in the tomatoes, beans and broth. Stir and bring to a gentle boil.
5. Simmer. Turn the heat to low, set the lid partly on, and cook for 45 minutes to an hour, stirring now and then. Longer is better.
6. Taste. Add salt, pepper and a squeeze of lime. If it tastes flat, it usually needs more salt. If it’s too thin, take the lid off and simmer a little more.

Heat and flavour

Chili powder is mild. For more heat, add a chopped jalapeño with the onion, or cayenne a pinch at a time. If someone at the table can’t take spice, keep the pot gentle and let people add hot sauce to their own bowl. A square of dark chocolate or a spoonful of cocoa stirred in at the end adds depth without tasting sweet.

Make it ahead

Chili is one of the few dishes that improves overnight, so cooking it the day before is a good idea. Cool it, refrigerate it, and reheat it slowly on the stove with a splash of water if it has thickened. On the night, all you have to do is warm the pot, bake some cornbread and set out the bowls. If you’re cooking for a group that includes someone who doesn’t eat meat, make the vegetarian pot, because everyone can eat it.

Set out toppings

This is the fun part. Put out small bowls and let everyone build their own:

• Shredded cheese and sour cream
• Sliced green onions or chopped fresh cilantro
• Tortilla chips or crackers
• Sliced jalapeños or hot sauce
• Cornbread on the side
• Avocado or lime wedges

What goes wrong

• It’s watery. Take the lid off and simmer longer, or mash some beans into it.
• It’s bland. More salt, more spice, a squeeze of lime. Spices need time to cook in.
• The bottom burns. The heat is too high, or you didn’t stir. Don’t scrape the burnt layer into the pot. Move the good chili to another pot.
• It’s too spicy. Stir in more tomatoes or beans, and serve with sour cream and cheese.

After

Cool leftovers within a couple of hours, and keep them in the fridge in a covered container for a few days. Reheat until steaming hot. It freezes well in portions, so one big pot can cover a few easy dinners.

Make it a winter evening

Put the pot on after you get in from the cold and let people arrive to a warm house. Pair it with a game night or a movie, and let everyone fill their own bowl.