Cast Iron Chili
Quick, hearty cast iron chili with beef, black beans, and smoky ancho chile. Ready in about 30 minutes using pantry staples.
- Sweat the veggies, brown the beef in the same cast iron pan, then combine with tomato juice, paste, beans, and seasonings.
- Simmer about 20 minutes until it reaches your preferred thickness; adjust salt and spice to taste.
- Cast iron adds flavor and heat retention, but you can use a Dutch oven or heavy skillet if needed.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Do I have to use a cast iron pan?
No. Cast iron gives great heat retention and pan flavor, but a Dutch oven or heavy skillet works fine. Use medium heat and stir occasionally to avoid sticking or scorching.
Can I make this chili vegetarian or vegan?
Yes. Swap the ground beef for lentils, crumbled tofu, tempeh, or a plant-based ground substitute. Replace the beef base with vegetable stock or a vegan bouillon and taste for seasoning.
How do I thicken the chili if it is too runny?
Simmer longer to reduce liquid. You can mash some beans into the pot for body, stir in extra tomato paste, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and add a little at a time until you reach the desired thickness.
How can I cut down on salt or spice?
Reduce or omit the Vulcan's Fire Salt and use low sodium tomato juice. Cut back on the ancho chile powder and add spices gradually, tasting as you go. You can always add more heat later.
Can I use ground turkey or leaner beef?
Yes. Ground turkey or lean beef works well. Brown it the same way, and taste for seasoning since leaner meats can need a bit more salt or fat for flavor.
How long will leftovers keep and can I freeze this chili?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
How do I prevent the chili from sticking to the cast iron and how should I clean the pan afterward?
Cook over medium heat and deglaze the pan with the tomato juice when you add liquids to lift browned bits. After cooling slightly, scrub with hot water and a brush. Avoid soaking. Use a small amount of mild soap only if needed, dry thoroughly, and re-season lightly with oil if the surface looks dry.
Do I have to use a cast iron pan?
No. Cast iron gives great heat retention and pan flavor, but a Dutch oven or heavy skillet works fine. Use medium heat and stir occasionally to avoid sticking or scorching.
Can I make this chili vegetarian or vegan?
Yes. Swap the ground beef for lentils, crumbled tofu, tempeh, or a plant-based ground substitute. Replace the beef base with vegetable stock or a vegan bouillon and taste for seasoning.
How do I thicken the chili if it is too runny?
Simmer longer to reduce liquid. You can mash some beans into the pot for body, stir in extra tomato paste, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and add a little at a time until you reach the desired thickness.
How can I cut down on salt or spice?
Reduce or omit the Vulcan's Fire Salt and use low sodium tomato juice. Cut back on the ancho chile powder and add spices gradually, tasting as you go. You can always add more heat later.
Can I use ground turkey or leaner beef?
Yes. Ground turkey or lean beef works well. Brown it the same way, and taste for seasoning since leaner meats can need a bit more salt or fat for flavor.
How long will leftovers keep and can I freeze this chili?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
How do I prevent the chili from sticking to the cast iron and how should I clean the pan afterward?
Cook over medium heat and deglaze the pan with the tomato juice when you add liquids to lift browned bits. After cooling slightly, scrub with hot water and a brush. Avoid soaking. Use a small amount of mild soap only if needed, dry thoroughly, and re-season lightly with oil if the surface looks dry.
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