I make a pretty outstanding chili. It is a simple recipie but i simmer it for a good 3 to 4 hours in a big thick pot. That makes it really thick and flavorful.

I like a combo of hot Italian sausage & stewing beef. Plus bean, lots of beans. And a chipotle chili & some pickled jalepenos. It goes in the crock pot all day & then when done, mix in a cup or so of cheddar or monterey jack cheese. Yum. Serve with cilantro & green onions on the side. Delicious! I'll be making it for the Super Bowl :)

I'm a chili freak, and really go nuts when I'm making it. Here's a couple of my secrets... I recommend trying some chorizo sausage if you want to make things interesting. Also, to add some depth of flavor, a tablespoon of instant coffee is quite good.

I second the addition of coffee and chipotles in adobo, and sometimes I'll throw in some Dutch process cocoa powder. I like a meaty-beany chili, but when I want to health it up, I'll throw in some combo of veggies--corn, diced sweet potato, peas, zukes. (I can hear the Texans snorts of disgust from here...)

The one thing I must do to my chili is add lime juice at the end. The acid really makes it pop. I think some people use apple-cider vinegar too but some kind of tart flavor is a must!

I used to make four kinds of chili to feed 700 people for a fundraiser, and I've heard a lot of comments about what makes great chili, in the end I really think it's all about the spice blend you use and the toppings. Now I only make a vegetarian black bean chili, using an old recipe from the Greens Cookbook, here's a version of theirs:

http://www.panix.com/clay/cookbook/bin/show_recipe.cgi?chili+recipe2

Then offer a huge buffet of toppings: sliced cooked sausage, shredded smoked turkey breast, cotijo cheese, monterey jack cheese (dry version - grated), cheddar cheese, roasted peppers, scallions, a selection of hot sauces, tomatillo salsa, Mexican crema, chopped avocado, chopped tomatoes, caramelized onions, fresh lime wedges, cocoa nibs, espresso shots, and chips (Fritos scoops and regular tortilla chips). Serves meat eaters, lighter meat eaters, and vegetarians alike but they get to custom mix their own chili and everyone really loves that aspect of it (there's no one right way to make it - it's whatever you love best). I no longer eat meat so others are designated with bringing those items and they're starting to put their own spin on that part of the buffet. We've done it this way for so many years, especially during football season, they started calling it Chilipalooza.

My standard chili is a three bean chili with bacon (no other meat), fire roasted corn, onions and roasted peppers (TJs sells these frozen which makes it a lot easier). If I make it for a crowd or if I have a meat craving I add chorizo sausage (not the dried one) and chipotle in adobo sauce. I am going to give coffee and cocoa a try though!

I love the idea of making my own chili powder. I don't have any great tips for making chili, mine is pretty simple but I love it. The only thing I won't change is the bean. I love dark red kidney beans. Oh, and I like to quarter the onion, then slice it (not dice). The texture is so much more interesting and fun.

Thanks for the informative post.

I forgot to mention that I also love fresh corn in chili. Never thought of adding pasta...love that idea!

part of a can of lager and a small sprkinking of cinnamon are a must. I've hread a tiny bit of dark chocolate is a good depth addition too, but haven't tried it yet.

My chili is always a 2 day process as well. Tomatoes, beans, chilies and peppers, with the beer and spices cook for a few hours the first night, then it goes in the fridge overnight to allow the flavours to develop and marry. Then the second day I add the meat or "meat" and let it do it's final cook in the crock pot while I'm at work.

I love the recipe from Domino Mag that I've tweaked over the years, 5 different heirloom beans, cocoa powder, fresh oregano instead of dry, chipotle en adobo and I roast a bunch of poblano and new Mexico chilis. It freezes beautifully too!

I have also tried this one which I liked, it has a very different feel from the small grains.
http://www.101cookbooks.com/iphonerecipehttp://www.101cookbooks.com/iphonerecipes/pierce-street-vegetarian-chili-recipe.htmls/pierce-street-vegetarian-chili-recipe.html

Oh and toppings!!!!!

Cilantro
Fresh squeeze of line
Diced avocado
Shredded jack cheese
Greek yogurt
Scallions
Fresh jalapeño
Green chili sauce
A heaping pile of steamed brown rice...

And it makes AMAZING nachos!

I often add coffee, honey and an Aero bar to my chili. It's bad ass.