r/Cooking • u/jassimmons326 • 1d ago
Whats your secret to great chili?
I usually make chili often especially in the winter months, and ive never made it quite like my mom does (she uses ground beef and i dont eat red meat). Ive added some different ingredients (switching out beans, adding in meat, sometimes jalapeños sometimes just regular peppers, a dash of coco powder or brown sugar) in my recipe to enhance but im wondering what you put in yours! I cant smell so especially in tomato based unless its heavily seasoned it just tastes like tomato sauce to me…
Also..is there a way to add an acid to chili to brighten it up a bit?
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u/TurduckenEverest 1d ago
I think many of the replies are missing the headline…you can’t smell. That’s such a key component to how things taste, I’m not sure you’re going to get a lot of relevant replies, at least not from those of us who can smell.
What tastes in general can you detect? What are some of the other dishes you eat end enjoy? That might help us give you better chili specific advice.
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u/thatcreepierfigguy 1d ago
Not being able to smell definitely hurts, so contrasting everything else seems mission critical. Temperature, savory/sour, texture, spicy/cooling. I'm hijacking your comment a little bit, at my own risk.
I like making pozole rojo and pretending its chili. Big pieces of savory pork butt mixed with ground chorizo makes a nice textural contrast. An ungodly number of dried chiles as a base of course...no tomatoes here! A kick of acid (apple cider vinegar works well) usually tames some bitterness from the peppers skins if it's bugging you.
But the beauty of pozole is the toppings, and we can add to our contrasts with them! Cojita crumbles (or central american hard cheeses work well) mixed with mexican sour cream, smoked paprika, lime, and garlic is just a fantastic topping. Salty, pungent, and creamy on top of the savory spicy pozole. I also like to throw a few pickled red onions on the bowl and some cilantro for extra garnish/flavor. Serve the toppings cold on the hot pozole for extra contrast. If you're a real glutton, grab some corn tortillas and make tacos out of all of it :)
Edit: I make no claims that this creation is authentic...I think it just fits the bill really well.
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u/Duranti 1d ago
How you gonna talk about pozole garnishes and leave out cabbage and radishes? haha
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u/thatcreepierfigguy 21h ago
I thought about it. Radishes especially would add crunch AND a bit of horseradishy spice. Alas, Ive never put radishes and cabbage on my pozole because Im a monster...haha
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u/whiskeyanonose 20h ago
I missed that line when I read through it the first time.
I too do not have a sense of smell. What was a game changer to me for chili was using chipotle peppers in adobo. Need to find the right balance for your palate so it’s not too spicy. Also using san marzano tomatoes helps. Doesn’t sound like OP does beef, but if you do brisket/Chuck makes a great chili
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u/fae_forge 18h ago
oh hey! I too cannot smell and love chipotle chili! I also add a little molasses and smoked paprika so maybe its something about the smokey/burntness?
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u/jassimmons326 19h ago
I appreciate the help either way! Honestly, when i make chili it is really overwhelming tomato sauce. I can taste salt and heat mainly, i can tell if somethings too sweet, have a harder time detecting sour, i tend to undersalt since ill salt my own portion liberally and add something spicy in. I have 0 clue what cumin or most spices taste like either- which is admittedly tough.
All the responses ive gotten today (even the people whove said just use beef) do help me figure out new ways to add depth to my cooking, maybe helping me taste it a little differently. I haven’t been able to smell well since childhood.
I do have my roommate taste as I go for flavors, salt and even though he may not know what needs to be added. A lot of my cooking is from what ive read, like blooming spices, seasoning in layers, adding in similiar ingredients or browning to get the mallard reaction though i dont think i can actually taste a difference. Anyway, i really am enjoying reading through to learn everyones secrets!
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u/TurduckenEverest 19h ago
Well that’s an interesting complication. Are you cooking for your roommate or just yourself? If you amp up the flavors to suit your tastes, it could possibly end up being too intense and/or over seasoned for your roommate. I have a friend who lost his sense of smell and much of his sense of taste about 10 years ago. Doctor didn’t know why, but said it was probably the effect of an infection of some sort. Now he says the main flavors he can taste are sweet. Consequently now he really enjoys desserts…everything else is just meh for him. He seems okay with it.
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u/jassimmons326 16h ago
Me and my roommate, i love cook so thats one thing i take on. Theyve always said they’ve enjoyed my cooking, and i usually make things i can taste and enjoy. There are only certain dishes (soups tend to be one and tomato based dishes) that just taste bland no matter what i do. For instance, i made lemon chicken and used fresh herbs and she could tell a huge difference but for me i couldnt detect much at all, but i know herbs and spices do make dishes taste better. I do enjoy the food i make even though i cant smell, i think a lot of it is because i enjoy cooking and actually making the food itself vs how it tastes.
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u/Acceptable_Day_3599 1d ago
When I lost my smell (taste) from covid temporarily I recall being able to detect spicy/sour/sweet - other things had a metallic quality or it was the texture . Honestly I was pretty demotivated to eat ; I would start by looking at the foods you do enjoy to eat and if you can list 5 or 6 and if they have anything in common that you can incorporate to a chili.
That being said something that I do in chili is add red wine vinegar at the end of the cooking process to lift the flavors and I try and plan it so it’s eaten the day after I make it or as low and slow as I can manage.
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u/theora55 1d ago
The spices need fat to carry the flavor, so brown the onions with plenty of oil. I just started adding beer and I really like the flavor it gives.
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u/relativlysmart 1d ago
I've been using cider I bought before I stopped drinking, and it it's added so much depth to my chili
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u/SewerLad 1d ago
I've been adding a can of beer for ages and I think it adds a great pop to the entire dish
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u/SavageTS1979 1d ago
I haven't made chili in a few years, but my last batch included about 3 or 4 ounces of white rum
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u/mrb4 1d ago
I always throw a hunk of dark chocolate in at the end.
as far as acid, try adding some apple cider vinegar. Also can serve it with lime wedges.
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u/theuberwalrus 1d ago
The trick is to undercook the onions. Everybody is going to get to know each other in the pot.
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u/Justindoesntcare 1d ago
Binging with babish had an episode on kevins famous chili that is actually pretty damn good. That's pretty much my basis for chili now, I just switch up the chili's sometimes and make my own tweaks depending on how I'm feeling but I'd say I follow it like 90% of the way. Served over fritos instead of carpet though.
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u/HelpfulSeaMammal 1d ago
Omit the bowls and make sure you serve the chili on one of those carpet sample squares for authenticity.
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u/jeepjinx 1d ago
I flatten out a giant patty of ground beef/veal/lamb, seasoned with black pepper, onion and garlic powders, and put it on the top rack of my smoker. Put my chopped onions, variety of peppers, garlic, and beans in a foil pan under the meat. Smoke it for a few hours. Add everything to a big chili pot on the stove and add tomato paste, crushed and diced tomatoes, fish sauce or Worcestershire, chili powder, a little very dark chocolate, a little red wine...
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u/Otherwise_Elephant 1d ago
Add a few chipotle peppers in adobo sauce for some nice spicy, smoky depth
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u/rareeagle 1d ago
That's what I would suggest. I really like the Embarasas, but Goya works too if you can't find them. And don't skimp on the salt and acid (apple cider vinegar or lime work great).
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u/D_Mom 1d ago
Go unorthodox and add a tbsp of white miso and soy sauce.
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u/The-Hand-of-Midas 1d ago
Boom, I was wondering if anyone else out there adds in some miso. I love the depth it adds!
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u/Imaginary_Roof_5286 1d ago
Cubed chuck, with the chili cooked low & slow for a very long time. Gives great flavor & the breakdown of the meat helps thicken the chili some.
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u/TomatoBible 1d ago
Okay I'm going to give you my big secret, and hope that nobody that knows me reads this. I've become a little bit famous for my chili and people always want to know what the heck is going on, but I never tell.
I follow a great many of the various tips you're reading here, including good dried chilies, fresh spices, a little instant coffee, and a chunk of dark baker's chocolate.
But the biggest secret, which sounds like it would suit you because you say you're not a big beef eater, is to take a raw head of cauliflower and grate it on the coarse side of your box-grater directly into the pot when you are one-hour from serving. The result of grating the cauliflower florets while raw is that you end up with tiny little pebbles, not unlike the little nuggets that ground beef turns into, but juicier and fresher and adding a brightness as well as some additional nutrients to your chili.
The funny part is, I have never had anyone key in on the cauliflower or even recognize that it wasn't ground beef, usually because there's ground beef as well, but I constantly get comments on the flavor and freshness and brightness of my chili, when some chili can be described as a bit muddy.
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u/lu-sunnydays 1d ago
I’m gonna try this for texture. Sounds amazing. But heated the next day won’t be as texture-y I’m guessing.
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u/TomatoBible 1d ago edited 1d ago
Yeah it ranges from firm and pops shortly after you first put it in, it adds some real texture, but the longer it cooks, and as the sauce thickens and the meat gets a little dryer, the cauliflower gets a little bit softer and a little bit more moist, but it still maintains the integrity and adds a pleasant fresh juiciness to the pot, which nobody will specifically identify or put their finger on, but will enjoy. I think it's a great little trick that I came up with while making a vegan chili for a girl I was dating, and liked it so much that I use it in all my chili, Texas stew style, coney sauce, ground beef & beans, vegan veggie, or otherwise.
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u/suncourt 1d ago
This sounds amazing. In a similar vein to adding a new vegetable into the chili, this fall I made chili and served it in a spaghetti squash bowl. I have eaten that squash before and was very meh. Likewise with chili I will have one bowl, but its never my favorite and even though its good leftovers just get thrown away 50% of the time.
Add the two together though and it was incredible. The chili got a tart refreshing aspect to it, the squash texture was toned down into something better. I ate the leftovers for 4 days straight, didn't get tired of it until about the 10th and last bowl.
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u/Kitsuneyyyy 14h ago
I stopped reading at cauliflower.
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u/TomatoBible 11h ago
The funny part is the reason the cauliflower works is that it has a very neutral flavor itself, so it absorbs the chili seasoning and sauce flavor but it brings moistness. You can also use a cooked mashed cauliflower as a shepherd's pie topper and surprise people with it because everyone will notice that something is different and better but often won't be able to pick out what it is. Don't sleep on the cauliflower! LOL
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u/rosievee 1d ago
Pinch of cinnamon, mix of dried (guajillo, ancho, pasilla) and fresh (jalapeno, serrano) chilies, 1 beer (ideally hoppy and bitter) which is a nice balance to the heat, and recently I've been using burnt ends for the meat which is pretty great.
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u/Ceezeecz 1d ago
I make my own chili powder mixture.
Chili Powder ★★★★★ Cook Time: 15 min | Servings: Approximately 3/4 cup
Ingredients: 3 ancho chiles, stemmed, seeded and sliced 3 cascabel chiles, stemmed, seeded and sliced 3 dried arbol chiles, stemmed, seeded and sliced 2 tablespoons whole cumin seeds 2 tablespoons garlic powder 1 tablespoon dried oregano 1 teaspoon smoked paprika
Directions: Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
I’ve used it quite a while but I think it may have come from Alton Brown.
Here’s the actual chili recipe.
Favorite Chili ★★★★★
Ingredients: 2 tablespoons olive oil 2 cups of finely chopped onion 2 pounds ground meat, preferably coarsely ground sirloin 3/4 cup (about 31/4 ounces) mild chili powder blend 2 28 ounce cans Italian plum tomatoes, well crushed, with their juices 1 cup beef broth, homemade or canned 4 cans (about 1 pound each) pinto or kidney beans, well drained 1 tablespoon packed light brown sugar 1 tablespoon cider vinegar or red wine vinegar Salt
I can’t remember how I found this.
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u/RangerSandi 1d ago
Brown your onions & meat in bacon fat. (I keep a jar in my refrigerator to sear/ brown meat & veg.)
It adds umami to any type of chili- beef, pork, chicken, etc.
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u/Chuckiemustard 23h ago
Bittersweet chocolate chips and Guinness. Also I roast my pepper beforehand I think it brings out a better flavor
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u/ISDM27 1d ago
don't use ground beef, start with a whole chuck roast and mince it by hand as finely as you have the patience for. yes it takes a lot of time but your end product is little bite sized bits of insanely tender braised beef rather than a bunch of boiled hamburger meat.
there's also a whole world of spices that aren't super popular in the US out there than can be ordered online, like indian lal mirch, ethiopian berbere and moroccan ras el hanout, each of which are amazing in chili and unfamilar to many people's tastebuds, great way of provoking that "wow what's even in this, i've never tasted anything like that" reaction
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u/Avery-Hunter 1d ago
You can absolutely add acid to chili. I usually put lime juice (and zest) in mine. I also use caramelized onions, I make batches of caramelized onions every few months in my crockpot and freeze it in portions so I can throw them in recipes without having to spend the time it takes to caramelize onions. Otherwise I feel like I use pretty standard ingredients, though I swap the protein around a lot. Lately a lot more ground turkey or textured vegetable protein because ground beef causes me some digestive issues. If you rehydrate TVP in a nice savory stock (and don't waste the stock left after rehydrating, throw that in the chili too) then brown it up a bit it's pretty close to a really lean ground beef.
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u/Avery-Hunter 1d ago
I use beef stock because I'm not trying to make vegetarian chili just not feel sick after eating but a mushroom or rich vegetable stock would work it you are.
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u/buchimgay 1d ago
i really like using two different meats to add texture variation. so if i use ground beef, i’ll also use some pork shoulder. or ground pork + cubed chuck. i just feel like having some different textures adds some bite and a nice surprise
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u/Original-Ad817 1d ago
Addition of sausage(spicy Italian and breakfast without sage) and diced ribeye
Smoked corn
Sugar
Meaty tomatoes like heirloom
Cento tomato paste
Nutmeg(be very careful)
Trappey's banana or Serrano peppers brings the acid as a condiment.
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u/OutsideNo1858 1d ago
Hello, Chef here and great questions indeed. Chili, although it may seem basic, is a rather complicated dish. It is all about balance. You said you can't smell. Use your taste. Always be tasting your food throughout your cooking process. Beef adds a nice umami flavor, so if you like it, use it. If not, start with sauted mushrooms. Then, add aromatics, meaning garlic and onion in this case. Add in peppers such as bell, jalapeno, and pablano. Add in a couple of tablespoons tomato paste and saute. You can optionally add in some red wine or beer at this point. I use wine. And scrap the bottom of the pan. That is called fond and it is delicious. Dump in beans. I prefer 3 canned chili, black beans, and great northern. Add seasoning, and I usually use a lot so play around with it, but always chili powder, brown sugar, apple cider vin, bay leaf, and I really like cumin and worchestershire. Fill up with stock. Not too much, it should still be somewhat thick. Cook for an hour for everything to meld. Insta pots are wonders for these recipes.
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u/barabusblack 1d ago
I always brown a cup of chopped up bacon, then brown my meat in the fat. Adds a lot of flavor.
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u/Mrminecrafthimself 1d ago
Whole dried chilis
Cut them into pieces, toast dry, then simmer in hot stock. Blend until smooth and use that as the base of your chili. I like to blend it with some chipotles in adobo
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u/arialani_freespirit 1d ago
I like to add a Tbsp or 2 of juice from jarred jalapenos right at the end to bump up the flavor/acidity.
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u/icecoldapples 1d ago
By far the best tweak I made to chili and any stew-type dish I’ve made was to use homemade chicken stock as the liquid in place of water. It creates insane depth of flavor that is hard to pinpoint, but you can tell it’s there. As for acid, I like to just stick to a few good dashes of hot sauce on top before I eat, and I don’t mix it in so my bites aren’t uniform. I’ve also been known to eat with lime and whole pickled jalapeños
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u/iamoftenwrong 1d ago
I like to add lime juice to my chili for acidity.
If you're using ground chicken/turkey (you said you don't eat red meat) I find you can get more flavor out of those basically flavorless meats by salting and peppering the life out of the ground chicken/turkey as you brown it.
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u/Old-Show9198 1d ago
I bloom my spices. Cook them in the meat grease for two minutes. Adds a new layer of flavour.
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u/West_Ivy_31 1d ago
Recently started adding spicy V8 to my chili! It makes a difference, tastes great!
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u/DabbleOnward 16h ago edited 16h ago
drippings. Start off a batch from previous cook and use the drippings. Better than broth and full of flavor and fat. I make a white chili with pork butt regularly. I end up adding half the meat back in but the whole flavor of that butt lol is in that chili.
Black garlic can add depth to beef based chilis. Its more accessible these days too.
Pumpkin puree to thicken black bean type chilis.
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u/Plane_Blueberry_3570 1d ago
corn off the cobb adds a nice sweetness and texture. if you're adding canned tomatoes, try the fire roasted kind.
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u/notevenkiddin 1d ago edited 1d ago
For adding acid: Splash in some balsamic or apple cider vinegar near the end of cooking, depending on which you prefer. You can also use some pickled peppers in the veg. I like to serve mine with some quick-pickled red onions on top for acid and crunch. My wife can't really eat tomatoes, so if we don't have low-acid ones from the garden I will often just use tomato paste and red bell pepper instead and add a bit more vinegar.
General tips, use some beer as part of your stock. Tiny pinch of cinnamon. Use dried chili peppers from the Mexican section of the grocery, if you've got that. Turkey chili tastes alright. If you're not using meat at all, some mushroom powder could be a good addition to get more umami going. Sometimes I like to put hominy in mine.
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u/WISE_bookwyrm 1d ago
What I do with a meatless chili is take a good handful of dried mushrooms (from the Chinese grocery), soak them in hot water, chop them up and throw into the pot. Adds umami and "meaty" texture. Otherwise, tomato paste for flavor and acidity, cider vinegar for acidity, chili peppers in adobo, more cumin, unsweetened baking chocolate (unsweetened cocoa powder works too).
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u/icouldnotchoose 1d ago
I like to cook mine in Dutch oven inside the stove rather than on the range.
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u/natalietest234 1d ago
There's a couple brands that do vegan chorizo. I'm not vegan but it's a game changer. I use the vegan brand since there is way less fat and heartburn but it has all the chorizo flavor
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u/cupcakefix 1d ago
make non meat chili for my work lunches (making a pot right now!!) and i add ground carrots. it gives you a ground beef like mouthfeel and a touch of sweetness, and it’s a good way to get an extra veggie in there
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u/IIJOSEPHXII 21h ago
Not a secret but a lot of people don't know that cumin is an essential ingredient in the flavour of a good chilli.
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u/No_Cartographer2536 1d ago
I like using canned pumpkin and peanut butter. 🫣
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u/relativlysmart 1d ago
That's definitely... different. What prompted these additions?
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u/No_Cartographer2536 1d ago
The canned pumpkin made it a lot thicker when I was leaving out the meat, and my husband grew up eating peanut butter toast with his chili, so I threw that in there too.
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u/Western_Emergency222 1d ago
Whoa Nelly… that’s a horse of a different color! I love the creativity here!
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u/lfxlPassionz 1d ago
First things first. Chili isn't chili without beans. I don't care what Texas people say because historically it has beans.
I prefer red kidney beans, onion, tomato, chilis (whatever I have at the time) and ground meat of any type. I made it with a ham hock once and it was really good.
If you don't eat red meat then turkey is great but you might want to find a way to add the missing fats and thickener. You could use any fats like chicken, turkey, or vegetable shortening and for a thickener you can use extra beans and reduce the sauce more.
For the sauce don't add water, use a stock. Smoked chicken stock really elevates it. I smoked chicken drumsticks once and then kept them in the freezer for stock.
For spices I like chili powder, garlic, black pepper, paprika, cumin, Lawry's and bay leaves.
I often just add whatever I have on hand that would pair well.
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u/FatBowlFoods 1d ago
Sear the beef first and the degrease the pan. Then bloom your aromats before adding your veg.
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u/Drinking_Frog 1d ago
I also toast good quality dried chiles, but I usually pulverize them in my food processor after toasting rather than rehydrating them into a paste. It does take a little more trouble to break them open and make sure the seeds are out, but I've never actually pulled the trigger on a food mill.
Ancho and guajillo chilis are my go-to and always will have a place in my chili, but it can be fun to play with others. I see that someone mentioned chipotles in adobo, and those also are part of my standard recipe.
A little bit of Worcester sauce gives it something, too.
Thicken with masa rather than wheat flour.
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u/maddmaxx26 1d ago
1, choose a fresh pepper or chili as your featured "spice". I like to throw a whole poblano pepper in there.
2, Lime juice, way more than you think, and not just at then end.
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u/crevicecreature 1d ago
Since you don’t eat red meat, can’t taste typical chili seasonings, and are looking to brighten up the flavor, I suggest trying a white chili made with green chili, tomatillos, and chicken or turkey, either ground, chunks or both.
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u/Roanaward-2022 1d ago
I add worcestershire sauce to mine. If it tastes bitter I add a little brown sugar and salt. If it tastes too sweet I add a little vinegar. Basically taste and adjust seasonings at the end.
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u/twYstedf8 1d ago
Cumin. Now as per your other question, try adding pickled jalapeño slices to your bowl when you serve it. They add an audacious pop of salt and acidity to every bite.
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u/Manxome__Foe 1d ago
Fish sauce. Smidge of cocoa and/or coffee. Cinnamon, allspice & cumin at the very least. A tablespoon of red wine or apple cider vinegar at the end.
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u/Mysterious-Frame-852 1d ago
I soak my beans (I use a combo of red and black and sometimes navy) in Guinness the day before, and have them simmering in the crockpot with the beer while I'm cooking the rest of my chili.
I also add Guiness when coming my ground beef.
Agree with others- add in a bit of chocolate at the end. A splash of vinegar, too, but it depends, if my tomatoes are very acidic I'll use brown sugar to offset that.
I also add in a Cajun sausage or use kielbasa if I can't find it and just cook it with Cajun seasoning for the spice. I cook it separately so it gets GBD.. almost burning it so it holds that crust once mixed in with the chili.
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u/Aggravating_Olive 1d ago
I add a mix of chile powder, jalapeño powder, hatch chili powder, and cayenne. I also add dark chocolate, a splash of Worcestershire sauce, and 3 bay leaves
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u/GingerIsTheBestSpice 1d ago
Try bloody Mary mix instead of the tomato juice, it adds a lot even if you don't have a strong sense of smell.
Also, hominy is delicious in it, or corn of you don't have that. Lean into the textures for interest, when you don't have a strong sense of smell
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u/Square-Dragonfruit76 1d ago
Personally I think the texture in chili is often lacking, so I like to put fried onions or shallots on top.
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u/Feline-Sloth 1d ago
Make a salsa with finely chopped peppers, shallots, garlic and coriander with a squeeze of lime and stir that in at the last minute... this after a couple of chunks of dark chocolate has been melted in.
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u/CorneliusNepos 1d ago
It's very simple but correcting the acidity at the end with apple cider vinegar (or distilled if that's what you have) is the way to brighten it up. This can also be accomplished with a good amount of Louisiana style hot sauce (Crystal, Tabasco, Louisiana, etc) but that introduces other flavors and heat, so it depends if you want that or not.
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u/badlilbadlandabad 1d ago
The most important thing is time. You just can't make good chili in an hour in my opinion. Like a good "Sunday sauce", it's best when it cooks all day on a bare simmer. All the "secret ingredients" in the world won't make a good chili if the tomatoes haven't had time to cook down and take on all the delicious meat and chile flavors.
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u/ioneousbeard 1d ago
Sounds crazy but Reece’s PB cups, assuming there’s already lots of heat. Adds texture as well
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u/Menckenreality 1d ago
No tomatoes. Just dried chilis that have been seeded and deveined, then toasted over dry heat, rehydrated in warm water, strained, then processed into a thick paste. Onions go into the chili pot on med-low until they are just starting to brown on the edges, next goes the spices, I go with cumin, coriander, a couple whole cloves, a cinnamon stick, black pepper, salt, and Mexican oregano, then goes the garlic, already browned meat, and the chili slurry. Stir in enough broth to give everything room to swim, then cover it and put it into an oven at like 225 for a few hours. Stir it every once in a while, then when most of the liquid that you added has cooked off, put it over a flame and stir in a bit of thickener (I prefer masa). Let it sit off the heat for twenty minutes, serve with honey cornbread and all the fixin’s.
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u/underyou271 1d ago
I don't know how this all plays, given your olfactory issues but here goes:
Roast, skin, seed, and chop all the fresh peppers. I use poblano and anaheim.
Dice 50% more onion than you think you need
Use at least 5 big cloves of garlic, minced almost to paste.
Cook that all down in a lot of fat in a dutch oven on med high heat with generous salt.
Pour a beer into a big microwave safe container and add several cloves, several allspice corns, and a cinnamon stick. Microwave until it reaches a boil (use a big container or the head will boil over)
When everything is soft and smells good in the dutch oven, add in all the ground spices you're going to use. I use various chili powders, cumin, and coriander. Cook and keep stirring so the spice oils get absorbed into the fat.
Once the spices are fully incorporated, turn to high heat and pour the hot beer into the dutch oven through a strainer, straining out the cloves, allspice, and cinnamon. Cook down to almost dry.
If you have made your own beans, add them, with their cooking liquid. If you are using canned beans, add the full contents of the can including the liquids. Use low sodium canned beans if available.
Cook all this down until it's thick and brown and stewy.
Lower heat to simmer and add a small (15 oz) can of crushed tomatoes. You just want a little color - you may not use the whole can.
If I'm not using meat, at this point I would add some soy sauce and some miso paste. Especially if the beans I used were canned.
If it's too thick, add water or stock.
Taste and tune up with salt, or vinegar, or tomato, or soy or a combo of those until you want to never stop eating it.
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u/vtshowstopper 1d ago
I like adding some beer (usually a lager, sometimes something more dark but never an IPA), brown sugar, Worcestershire sauce, and my favorite additive for different texture and flavor, Kielbasa.
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u/Brief_Amicus_Curiae 1d ago
Also..is there a way to add an acid to chili to brighten it up a bit?
After I do my reducing simmer I add in the juice if 1 or 2 limes. I guess that may be a tablespoon or two and based on your acidic preference.
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u/Heavy_Doody 1d ago
I get a good deal of my salt by dropping chicken bullion cubes in. Really changes it up.
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u/K13E14 1d ago
My chili is meat (beef or pork) & spices (salt, various chiles - both fresh & dried, cumin, oregano, garlic powder and onion powder) in a liquid base (water or stock). Nothing secret about it.
I'm not sure I could do it without the sense of smell. That takes away so much of the sense of taste. Maybe ramp up the chiles to get more flavor?
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u/motherfuckingpeter 1d ago
The tomatoes should provide the acid, but you can also brighten it up (if not using tomatoes) with a little bit of lemon juice or ACV. If you don't eat meat, use some chipotle chills in adobo to give it a smoky flavor. If you eat meat, used smoked meat. Dump some guiness in there, use stock, never water, put a bit of instant coffee or espresso powder in there. Cook it long, low and slow.
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u/Ambivalent_Witch 1d ago
The secret to chili is the same as the secret to basically any soup: Sauté your onions, [bell peppers], and garlic until they’re soft, then add your first layer of seasoning, then deglaze the pot with stock or broth.
After that, add the tomatoes and the next layer of seasoning, then the beans.
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u/snatch1e 1d ago
Jalapeños are a must, but I also add bell peppers for sweetness and extra flavor. For more heat, I throw in serrano peppers.
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u/Wtfshesay 1d ago
I use really good dry beans from Rancho Gordo that make a super tasty broth, and use that broth as the liquid for the chili.
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u/Scoginsbitch 1d ago edited 1d ago
Coffee, cocoa, brown sugar and various dried ground peppers.
But for veggie chili I also do two rounds of beans, one is going to dissolve and thicken and is added first. Usually kidney beans. Second round is pink, red, black, pinto and kidney beans for variety and flavor.
With the first round of beans I also add 1/2 cup shredded pumpkin or winter squash.
After the round 1 beans have cooked down in goes the second round and 1/2 cups each of corn, cubed squash, potatoes. All the veggie matter makes up for the lack of ground beef and adds texture and flavor.
ETA: and beer! Usually Modello
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u/the_lost_carrot 1d ago
So my wife doesnt do much red meat, especially ground beef. So I primarily use ground turkey. Now the key is adding that beefy flavor back into the meat. I use beef tallow as well as better than bullion beef stock to add that rich meatiness that you miss when you use turkey.
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u/Ambitious-Schedule63 1d ago
A few: Good quality chile powder (mentioned in the thread) as well as adding a fair quantity of roasted fresh chiles. Use what you like, but anything is good: Bell, poblano, Anaheim/hatch, etc. Roast deeply and peel, grind to a paste in a food processor.
And a can of stewed tomatoes for complexity.
Deglaze with beer - anything malt-forward and not terribly hoppy, i.e., Octoberfest, Vienna, most brown/mild ales, American 'pilsners', etc
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u/CatfromLongIsland 1d ago
Here is my not-so-secret ingredient to chili. (I tell people my “secret” ingredient any time the subject of chili comes up. 😉). In a food processor I purée a can of drained black beans with a can of chipotle peppers in adobo sauce. This basically becomes a spicy black bean dip that I stir into the chili. It thickens the chili and adds a ton of flavor. A number of Redditors have replied back to tell me they were thrilled with the results.
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u/Hatta00 1d ago
7 chile Texas chili comes out amazing every time.
https://www.homesicktexan.com/more-precise-texas-chili-recipe/
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u/Snugglebunny1983 1d ago
I like to add a can of Picante V-8 to my chili for part of the liquid. Adds some extra vitamins and a nice kick.
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u/poop-money 23h ago
I brown and drain the ground beef (2lbs), and sweat the veggies (1 diced yellow onion, 2 diced jalapenos, 1 diced green bell pepper) in the same pot, un-scraped. Once they've sweat down enough, I hit it with 2 tubes of Cacique chorizo. I usually use pork, but if you don't eat red meat you could do ground turkey + soy chorizo. Cook that up for a while, then re-add the beef, add spices (Chili powder, cumin, salt+pepper, dried Mexican oregano, crushed red pepper), stir up to fully mix. Hit it with 1 cup of whatever beer I'm drinking. Bring to a boil, add 1-2 tblsp tomato paste, 29oz total of crashed and diced tomatoes, 1 can of kidney beans, 1.5 cups beef broth (Could use chicken or veggie), 1/4 cup of my sweet bbq sauce (any sweet and smokey bbq sauce that doesn't have HFCS), and then let simmer over med low heat for an hour or so uncovered.
I usually take leftover chili peppers from my (and my friend's) gardens in the fall and smoke them in my smoker, dehydrate them, and grind them into a spicy, smokey powder I add in there to taste as well. It's good on beef ribs too.
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u/coolmesser 23h ago
I typically use 6-8 dried guajillos, 3 anchos, and 3-4 morita peppers.
Anchos give it depth, moritas give it smoke, and the guajillos make it bright.
Clean them (save for the moritas), heat them for 3x20 secs in the microwave, then immerse them in hot water for 20 minutes or so. Now they're ready to add to your tomatoes and liquify for your chili pepper base.
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u/Steven1789 23h ago
Use whole dried chiles and toast them and grind them right before cooking. I use ancho, cascabel, and guajillo chiles.
I also toast and grind cumin seeds (I use a lot), black peppercorns, and coriander seeds (not a ton) and make my own chili powder with the ground chiles and Mexican oregano.
I add a couple of bottles of lager after the spices have cooled for a bit to deglaze the pan.
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u/dontgiveupthe_ship 23h ago
Not acid i guess, but I always add a good helping of maple syrup/a smaller bit of molasses.
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u/seanxfitbjj 22h ago
Acid can come from vinegar, wine, or citrus pretty easily. Lots of the peppers you can get are in an acid brine that will work also. Chili as a general rule is so all over the place in what’s good and what’s acceptable my number one recommendation is just try it. You’ve got lots of the basic additions down already. If you don’t eat red meat open up to the world of pork chili and green base.
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u/FollowTheLeader550 22h ago edited 22h ago
Sugar. It should be sweet, salty, spicy, and savory. You know how much bland chili there is out there? It needs to hit at least 3 of those 4 marks. If it doesn’t, it ain’t no good, imo.
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u/No-Bread-1197 21h ago
The 'secret' ingredients in my chili are a cup of applesauce and a bottle of red ale.
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u/NormanDoor 18h ago
Black, pinto and red kidney beans, 80/20 ground beef, far too much chili powder (along with normal amounts of cumin, cayenne and black pepper, and some salt) and absolutely no tomatoes. Also rock some dried onions in there as well. Towards the end I’ll make a small amount of a flour+water slurry (great word) to thicken it up a lil. Will it win awards? Absolutely not. Will I consume it all over the course of two days and raise farting to an Olympic level sport?
I’ll get the gold medal every time, chief.
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u/anaphasedraws 18h ago
I use red lentils for a “meaty” texture in veg chili and a lot of smoked paprika.
Even with ground beef chili I’ll add some red lentils so I don’t have to use as much meat for a big batch
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u/NatureDull8543 15h ago
I use a slow cooker and let it go for 8 hours on low. I make a huge batch every time, my measurements are all just eyeballed. I have a deviated septum, can barely smell most foods, but when this is going I can smell it clearly.
My recipe is nothing special, but its always great and requires very little prep and is hard to mess up- can of drained pinto and kidney beans, 2 cans chopped tomatoes, 2-3 pounds ground beef, an onion, 5 jalapenos, garlic, some cayenne (depends on your own tastes, I use about 2 tsp), a bunch of chili powder (4 heaping tablespoons or more) ,salt, pepper, and a couple tablespoons of tomato paste. Brown and drain the beef first, then just throw everything in the slow cooker, stir it and leave it to cook. Sometimes a few tablespoons of sugar near the end if it needs it. I make cornbread from a mix and add frozen corn to it, serve the chili on top.
I bought a bunch of different kinds of chile powders to try out but it didnt really make a difference. Even just the lawrys stuff is fine, no need to get fancy.
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u/jfattyeats 11h ago
Ground venison or bison and some peanut butter. I know it sounds off but it's seriously good!
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u/omgitskae 10h ago
Homemade chili seasoning made with fresh peppers. Just don't use too much, you will be very surprised how much stronger the flavor is.
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u/Lazy_Carry_7254 9h ago
Homemade beef stock. Oxtail. It’s become expensive but worth it. I don’t follow the “chili competition society’ rules. I use fresh ingredients. Bottom round. Adapted from a recipe for frito pies.
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u/Zealousideal_Rent261 8h ago
Bacon is the answer. Cook it until almost crisp, drain and toss it in there!
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u/No-Tank-1826 8h ago
When I'm browning the meat, I add all my chili's and spices so it absorbs into the meat.
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u/The12th_secret_spice 6h ago
I like to add a good amount of earthy spices like cinnamon, cumin, cocoa, and/or coffee. I
wouldn’t say I make the best chili, but I like it, and that’s all that matters to me haha
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u/Louise-the-Peas 1d ago
You could try a teaspoon of mayonnaise. I discovered by accident that mayonnaise really compliments tomato and makes it creamy and nice. It actually tastes like you added cheese or used sun ripened tomatoes. I put mayonnaise on baked beans and it made cheesy beans. We have baked beans in toast a lot in the UK and this elevated it to another level. I have also added it to pasta sauce and it made creamy pasta. Just like as if I added mascarpone cheese.
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u/46andready 1d ago
Boneless Short ribs, San Marzano tomatoes, mix in some masa harina just before finishing.
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u/flexmcflop 1d ago
Deseed, tear, and toast up 2 or 3 kinds of pepper in a dry pan for more diverse flavor (my grocery store go-tos are guajillo, de arbol, and ancho). I also like to toss in a scoop of szechuan peppercorns to add a tingly sensation and some floral bitterness that enhance spicy dishes. Add hot water to the pan and allow it to steep until the pepper flesh is soft. Puree this mixture and store. I make enough for a few batches and add it to my chili as needed.
If you're doing ground chicken or turkey, mix the meat with about a quarter teaspoon of baking soda to raise the pH of the meat before browning. If you're using extra firm tofu, freeze it in advance and thaw it the night before. The texture will become more spongey and you can tear it into meat crumble-sized chunks. Squeeze out as much moisture as possible and toss them with soy sauce and worchestershire sauce to absorb the flavor and color. Pat as dry as possible, toss with some cornstarch to coat, and sear them in oil until they start to brown and crisp up. I've watched people argue over whether the "meat" was pork or beef, so I can only assume it passes as something.
You can add apple cider vinegar, balsamic vinegar, or lime juice to your chili to add more acid. I add a spoonful of sour cream at the end for consistency and fat. Add a tablespoon or two of tomato paste to sautéed onions and bell peppers and cook while stirring aggressively until the paste darkens in color (caramelizes).
If I'm working with whole cuts of meat that I'm chopping by hand, I render the fat from the skin and trimmings to cook my vegetables in it. With chicken skin, you can chop/crumble it up and mix it in as well as the meat. A little bit of bacon (or bacon fat) adds a lot of flavor.
I think those are all the main things I've started doing since I began deviating from my own mother's turkey chili recipe.
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u/redditismyforte22 1d ago
https://www.bonappetit.com/recipe/meaty-beef-chili
I love this recipe from Bon Appetit as I find the dried chilis it uses give so much more flavor than regular chili powder. It adds in some apple cider vinegar at the end to add some acidity and I also like adding a squeeze of lime juice to my bowl along with other toppings. A couple changes I make is I usually halve this recipe as it is for 12 servings and I add beef broth instead of water like the recipe calls for. I also add a can of beans to it. You could probably do ground turkey and make a turkey chili if you don’t want to have red meat and use chicken broth instead.
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u/giant-papel 1d ago
I've always just used ground turkey instead of ground beef because they always ended up on sale and were a lot cheaper than ground beef and it still tasted decently good. It probably won't taste as great as ground beef though. To me, great just means cheap sometimes haha
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u/ToothbrushGames 1d ago
Use high quality dried chiles and toast them in a dry pan before rehydrating. I usually use a combo, but always use ancho. Most Mexican/Latin markets will have them, or you can buy online.
The Chile Guy in New Mexico is great for buying bulk.