The best kind of onion for chili is generally the yellow onion. Yellow onions are versatile and work excellently when cooked in chili, as they develop deep, complex flavors through Maillard reactions during cooking and provide a good balance of sweetness and pungency. They hold up well during long simmering without becoming mushy and contribute significant umami to the chili's flavor profile. Other onions can also be used depending on preference:
- White onions are milder and work well raw as a topping for a gentle crunch and flavor contrast in chili.
- Red onions are good both raw and cooked, often used for garnishing or pickling due to their mild flavor and attractive color.
- Sweet onions (like Vidalia) add natural sweetness, great for caramelizing or raw topping, but are less stable in long cooking.
In summary, yellow onions are best for cooking inside chili for flavor depth, while white, red, and sweet onions make good raw or cooked toppings or garnishes depending on taste.
