Making chili for the big game? Try our favorite method (2024)

Chili comes in a huge range of textures, colors, and flavors. Everyone, including us at Reviewed, has their own go-to chili recipe. A pinch of this and a dash of that and it all tastes right. But it can all come apart if you don’t cook it correctly—and there are a lot of options for the best way to cook chili.

We pulled out our slow cooker, Ninja Foodi, and Dutch oven to see which made the best chili. For the sake of the taste test, we used the same base recipe from cookbook Run Fast, Eat Slow (with the exception of an added topping for the Foodi).

We timed each chili to be done at the same time and served up a taste test, asking our tasters to rank the samples against each other on taste and overall consistency. We definitely have a strong opinion!

So be it spicy, savory, or slathered on hot dogs, try our go-to method the next time you make chili, and it'll be your best chili yet.

Chili No. 1: The slow cooker

The slow cooker, true to its name, is the most time-consuming method we tried. It was the only method where we had to use more than one piece of cookware, as it's best to brown the beef in a pan before going into the crock pot, adding to the time and cleanup. Then, the recipe calls for a minimum four-hour cooking time (but it can certainly cook for longer).

Patience pays off, though. The result of a long cooking time is extra tender meat and vegetables that marinate in the spices for hours, resulting in a fully rounded flavor profile.

Where this method loses points, though, is with the consistency. The slow cooker chili had much more liquid in it than the Foodi or Dutch oven, due likely to the low heat it was cooked on and condensation from the lid. It results in a dish that resembles soup more than chili, which may be difficult to serve—especially while entertaining on game day, for example.

Chili No. 2: The Ninja Foodi

We used our pick for the best multicooker for the project. We decided to partially follow Ninja's recipe for beef chili and cornbread casserole, as it utilizes three of the multicooker's functions: Sear/saute, Pressure, and Bake/roast. But for the base chili portion, we used the same ingredients as the other two methods to stay consistent.

The prep itself was one of the speediest in the Foodi, as you can pressure cook the beef and beans in just five minutes (plus pressure release time). Then, the sear function allows you to simmer the meat with the added veggies, and the optional cornbread topping takes about 10 minutes to bake. All-in-all, it took about 30 minutes from start to finish (but you can certainly omit the cornbread topping for faster results).

The results were certainly tasty, especially with the added bonus of the cheesy cornbread. But the chili itself lacked some flavor due to its short cooking time, and some vegetables weren't very tender.

The best way to make chili: Dutch oven

The stove top Dutch oven chili combines the best of both worlds: the speedy ease of the one-pot Foodi and the flavorful tenderness of the slow cooker. What sets the Dutch oven method apart is the ability to brown the meat and veggies before adding the broth and tomatoes, resulting in an extra flavorful chili. Then, partially cover the pot and let it simmer for 30 minutes to an hour. What results is a thick, flavorful chili that's hearty and tender, without too much residual liquid.

Our testers really liked the stovetop method because of its consistency. Being on the stove allowed for it to really thicken and for the spices and flavors to meld together well. We found it to be the best tasting chili of the bunch and, combined with its marks in ease and speed, it was clearly the best chili served.

Chili conclusions

The proof is in the pudding (or the chili). If you want to make a thick, tasty chili in a somewhat quick manner (30-60 minutes), the stovetop Dutch oven method is right for you. It’s one pan for the whole show, providing an easy prep, cook, and cleanup for ultra tasty results.

If you have a bit more patience and prefer the slow cooker, you can’t go wrong either. If you can prevent condensation on the lid or can even wait a few more hours, your chili might rival a stove top batch. It’s also easy to clean after, but does require a pan to pre-cook the ground beef.

And lastly, if you need something quick—potentially with the added benefit of a cornbread topping—the Foodi can get it done. It can sear, pressure cook, and bake a crispy topping all in the same machine, and delivers an easy clean-up. The chili may not have the most tender or tastiest results of the three, but it'll still satisfy comfort food cravings.

Prices were accurate at the time this article was published but may change over time.