What does paprika do for chili?

The chili's smoky flavor comes from the Spanish paprika called pimenton, which makes the stew taste as if it cooked for hours. Look for it in well-stocked supermarkets or spice stores. Serve the chili with warm cornbread.

savannahnow.com - Smoked paprika lends intense flavor to chili

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Carol Mighton Haddix

We'll stretch our usual recipe cooking time of 30 minutes to 45 minutes, just to accommodate this delicious chili recipe from "Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat" (Stewart, Tabori & Chang, $40), by Deborah Krasner. The chili's smoky flavor comes from the Spanish paprika called pimenton, which makes the stew taste as if it cooked for hours. Look for it in well-stocked supermarkets or spice stores. Serve the chili with warm cornbread.

Beverage suggestion: Try this chili with a Mexican lager or zinfandel.

SMOKY WHITE BEAN CHILI WITH PORK

Prep: 15 minutes Cook: 30 minutes Makes: 6 servings

1 pound ground pork

3 cloves garlic, minced

1 onion, chopped

1 tablespoon ground cumin

2 teaspoons sweet smoked Spanish paprika

1/2 teaspoon each: chili powder, salt

Freshly ground pepper

1/4 cup red wine

1 can (14 ounces) diced tomatoes

2 cans (14 ounces each) cannellini beans, drained, rinsed

1/2 cup chopped cilantro

Sour cream, lime wedges

1. Heat a Dutch oven over medium heat; add pork. Brown the meat, breaking up into pieces, until no longer pink, about 5 minutes. Remove meat with slotted spoon to a bowl. Reduce heat to low; add garlic and onion. Cook, stirring, until onion wilts, about 3 minutes. Add the cumin, paprika, chili powder, salt and pepper to taste. Cook, stirring, 1 minute. 2. Pour in wine, stirring up browned bits; cook 5 minutes. Add cooked meat, tomatoes and beans; cover. Cook over medium-low heat, stirring occasionally, 15 minutes. Season to taste. Serve in large bowls topped with cilantro and a spoonful of sour cream. Serve lime wedges on the side. Nutrition information: Per serving: 304 calories, 34 percent of calories from fat, 11 g fat, 4 g saturated fat, 50 mg cholesterol, 27 g carbohydrates, 23 g protein, 730 mg sodium, 8 g fiber

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Should I simmer chili with lid on or off?

For stove-top chili recipes, it's recommended that you bring the chili to a boil with the lid on. This will trap heat and bring the chili to a boil faster. But once it's boiling, remove the lid and reduce the heat. An uncovered pot will release moisture and help your chili thicken up to a good consistency.

chili-recipe.net - Do You Cook Chili With the Lid On or Off?

Do You Cook Chili With the Lid On or Off?

The answer to whether you should cook chili covered or uncovered is “yes”: You should do both. For stove-top chili recipes, it’s recommended that you bring the chili to a boil with the lid on. This will trap heat and bring the chili to a boil faster. But once it’s boiling, remove the lid and reduce the heat. An uncovered pot will release moisture and help your chili thicken up to a good consistency. Leaving the cover on and trapping steam inside the pot can give the chili a texture that’s more like soup, but most people prefer a thicker chili.

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