Collection: Soup & Chili Recipes

It mostly comes down to how much liquid there is. Soup is the brothiest, made to be eaten with a spoon. Stew has less liquid and bigger pieces, simmered slowly until everything is tender. Chili is a stew built around chiles and chili powder, usually with ground or cubed meat, beans, or both.

Let it simmer uncovered for 15 to 30 minutes to reduce, or mash some of the beans or potatoes right in the pot. For chili, a tablespoon or two of masa harina stirred in near the end thickens it and adds a subtle corn flavor. For brothy soups, a cornstarch slurry works well: 1 tablespoon cornstarch whisked into 2 tablespoons cold water.

Add ground spices and chili powder early, stirring them into the hot oil with your onions and garlic for about a minute before adding liquid. That quick bloom brings out their flavor. Add dried herbs with the liquid, and save fresh herbs, citrus, and a final pinch of salt for the end, since flavors concentrate as the pot simmers.

As it rests, the spices keep softening and blending with the meat, beans, and broth, and the texture thickens slightly. If you can, make chili a day ahead: cool it quickly, refrigerate it overnight, and reheat it gently before serving.

Soup, stew, and chili keep for 3 to 4 days in the refrigerator in an airtight container, and are best within 2 to 3 months in the freezer. Leave room at the top of the container for expansion. Soups with cream, potatoes, or pasta can change texture when frozen, so add dairy after reheating and cook noodles fresh.

Cook the noodles separately and add them to each bowl right before serving, instead of simmering them in the pot. That keeps them from soaking up the broth, which matters most for leftovers. It's how pho and khao soi are traditionally served, too.

Yes. Brothy curries like Thai coconut curry soup and khao soi start with coconut milk and broth and are eaten from a bowl with a spoon, often over noodles. Thicker, saucier curries like butter chicken and tikka masala are usually served over rice instead. For either style, fry the curry blend in a little oil first to bring out its flavor before adding any liquid.