Here's the best way to make chili

Chili comes in all shapes, tastes, sizes, textures and colors among many other attributes that make it so popular.

Everyone, including us at Reviewed, has their own chili recipes that we all swear by. A pinch of this and a dash of that and it all tastes good. But it can all come apart if you don’t cook it correctly — and we wanted to know the best way to do so.

我们掏出慢炖锅，速溶锅和一个炉子顶锅，看看是最好的辣椒。为了测试和口味，我们几乎全面使用了相同的贝蒂·克罗克（Betty Crocker）食谱，以查看是否有任何差异。我们对每个辣椒进行计时，同时进行，并进行了盲目的味觉测试，要求我们的品尝者在1-3的味道和整体一致性方面相互对相对。我们一半希望一切都完全相同，但是结果和方法本身一样令人惊讶。

因此，无论是辣，咸味还是在热狗上撒满，下次制作辣椒时，请确保您以正确的方式烹饪。

Chili No. 1: The Instant Pot

我们使用了我们的一个top-ranked Instant Potsfor the project. The prep itself was one of the easiest as you could cook the beef in the pot with the sauté feature, then add in all the ingredients for a five minute cook plus pressure release time. All-in-all, it took about 20 minutes from start to finish, but that may have impacted its ranking as the least favorite chili.

It was clearly the bottom of the barrel — or pot — for the testers. The chili came out with more liquid than others, the beef was not soft and the spices clearly hadn’t melded together as five minutes of cooking didn’t give them time to combine. It was watery, less colorful, bland tasting and simply less appetizing than the other two, though it was totally edible and not too bad.

辣椒2号：慢炖锅

慢炖锅, 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 the beef had to be cooked in a pan prior to going into the crock pot adding to the time and the cleanup. Then, the recipe called for a 6-to-8 hour cook time. We went with six because of time constraints.

但是耐心得到了回报。慢炖锅只输了几票。在风味方面，这显然是第二个最喜欢的人，只有几个测试人员将其选为他们的首选，但是所有测试人员都喜欢它，尤其是煮了几个小时的嫩牛肉和西红柿。不过，它的炉子顶部真正击败了它是一致性。慢炖锅辣椒的液体比获胜者更多，因为盖子可能会在盖子上凝结，并可能在较低的热量上烹饪，尽管大多数测试人员会再次热切地吃掉它。

制作辣椒的最好方法：炉子顶

The stove top combined the best of both worlds with the ease of the one-pot Instant Pot and the low and slow cook of the slow cooker. You can brown the beef in a sauce pan on the stove then add in the ingredients and leave it to simmer covered for an hour before removing the lid for 20 more minutes. What results is a thick, flavorful chili followed by an easy cleanup.

由于其一致性，我们的测试人员真的很喜欢炉顶。在炉子上，它可以使它真正变稠，并使香料和风味很好地融合在一起。我们几乎所有的测试人员都认为这是一堆品尝辣椒的最佳品尝辣椒，并轻松地结合了痕迹，显然是最好的辣椒。

辣椒结论

The proof is in the pudding, or the chili. If you want to make a thick, tasty chili in a somewhat quick manner (about an hour and a half), stove top is right for you. It’s one pan for the whole show, providing an easy prep, cook and cleanup for a delicious meal.

如果您有更多的耐心并更喜欢慢炖锅，也不会出错。如果您可以防止盖子上的凝结，甚至可以再等待几个小时，那么您的辣椒可能会与炉子顶批量竞争。它也很容易清洁，但是确实需要锅来预煮牛肉，尽管如果您至少要等六个小时才能煮熟辣椒，那么您可能会在某个时候找到时间清洗锅。

And lastly, if you need something quick and edible, the Instant Pot can get it done. Maybe you can figure out a way to avoid the liquid style of it or have a tip or trick to liven up the taste, because if you can, it’ll be a quick 20-minute cooking session before it’s chili time. But if you have time and patience, the other two options are better choices.