10 secret ingredients for the most delicious chili ever

Chili con carne, chili sin carne—we love it all equally, as long as it’s well-seasoned, spicy, and packed with goodness! Delicious served in a steaming bowl on the couch or at the table, with good toppings like sour cream and spicy cheddar, plus a sturdy piece of bread for dipping. But what are the tips that can make your homemade chili just that little bit better?

Because, as with many hearty dishes, you want to build up different layers of flavor in the pan (or the slow cooker or pressure cooker). So whether you like your chili with meat (ground meat is the obvious choice, but stewing beef is also delicious in chili), beans, or both, different flavorings can really add depth to this ultimate comfort food. Here’s the first tip right away: briefly toast all the spices you use in a dry skillet—the flavors and aromas will come through best that way. And of course, if you’re using meat, make sure it goes into the sauce well browned, because the Maillard effect is already a basic flavor boost!

Drinks

Yes, a splash of alcohol alongside your chili—but also in it—is a great idea. Beer works well, as does a splash of red wine (or one of those handy frozen wine cubes!), but a shot of bourbon also gives the dish some extra body without overpowering it. But just as with drinking it straight: it’s better not to mix everything together…

Liquid smoke

A bottle of this adorns the kitchen shelves of many a vegan, and they’ve got it right! A few drops of this stuff (also known as liquid smoke flavoring or liquid smoke) add a deep smoky flavor, which certainly does a pot of chili good.

Pickle brine or vinegar

We’re already loyal hoarders of the liquid from pickle jars and the brine from those supermarket jalapeño slices, because it makes a fantastic brine for, among other things, chicken breast. But if you stir a generous splash of it into the chili at the end of the cooking time, you’ll immediately have a fresh, spicy kick! And if you’ve just thrown all the jars with leftover liquid into the glass recycling bin (so from now on, always save it), a tablespoon or two of vinegar works perfectly well. After all, don’t forget the cooking lessons of Samin Nosrat: acid is an indispensable element in successful dishes.

Soy sauce or tamari

Definitely not just for stir-fries like steak with snow peas: a splash of this adds a lovely umami base to all kinds of dishes with a rich sauce. That umami element can also give plant-based chilis an important “meaty” (or earthy) twist.

Fish sauce

In this case, fish sauce has much the same effect as soy sauce, with the added bonus of that delicious anchovy kick. Don’t worry—the umami effect is all that remains; as long as you use only a teaspoon or two, your chili certainly won’t taste fishy afterward. True enthusiasts simply melt a few anchovies along with the onions and garlic as they sauté.

Coffee

This is seriously delicious: a splash of strong espresso or a teaspoon of espresso powder in the sauce enhances the dish’s rich, full flavors.

Cocoa

Absolutely! In South America, savory dishes with cocoa are very common. A heaping teaspoon of unsweetened cocoa powder adds a lovely “dark,” earthy flavor and depth that provide a good counterbalance to the spiciness and acidity of the tomato sauce.

“Sweet” spices

You may already know cinnamon as a flavoring in traditional chili, but small amounts of nutmeg, cloves, and allspice also give chili an incredibly delicious aroma. A little star anise can also enhance the meaty, spicy flavor, but be careful not to use too much. Phở, with its (deliciously) prominent star anise flavor, is something we’ll make another time.

Peanut butter

This tip surprised me too. By now I know that many people enjoy stirring a spoonful of peanut butter into instant noodles, but apparently it also gives chili a rich, full-bodied boost. Just be careful not to grab the jar of peanut butter with M&M’s pieces by mistake…

Marmite

If you’re in the anti-Marmite camp, you probably don’t have any at home. But suppose you happen to have a jar, and already use it for the most delicious umami roasted potatoes—why not stir a spoonful of it into the chili? Its complex, intense, salty flavor will enrich this dish without overpowering it.

Read also:

• Recipe: next-level chili con carne
• Recipe: Julius Jaspers’ chili con carne
• The truth about (those irresistible) instant noodles

Source: Chowhound