I think that chili can be one of those foods where people are so fiercely opinionated about what makes a good chili and what constitutes a really bad chili that many folks don't even try. It's a shame, really, when you consider how it can be quite simple at its core, but the debate about whether a true chili should have beans or not is one that catches me up each time I think to try a new recipe.
That being said, when you're ready to add a little heat or depth of flavor to your next pot of chili, here are a few add-ins I've discovered:
10 Chili Flavor Boosters:
• Cocoa: Unsweetened cocoa, often found in rich mole sauces, is an easy choice. It's a quick addition that will deepen the flavor if used judiciously. Start by adding 1-2 tablespoons, taste and adjust from there.
• Espresso: Much like cocoa, espresso brings a rich, earthy depth of flavor to what could be an otherwise ho-hum chili. Use them both together and simmer the chili for longer than you may be inclined and you'll be left with unforgettable, dark yet mellow flavors.
• Peppers: For many people, chili isn't chili without some heat. To add some, experiment with dried ancho peppers or chipotle peppers (often sold in adobo). If you'd like to add flavor without much heat, anaheim peppers are wonderful.
• Anchovy filets : At first an odd choice, simmering your chili with a few anchovy filets adds a very subtle saltiness that wakes up beans and tomatoes and brightens the flavor of the chili on the whole.
• Paneer: The Washington Post featured a recipe for a Paneer and Butternut Squash Kashmiri Chili that sounds excellent, and I love the idea of a very mild, firm cheese that wouldn't compete with any of the more dominant flavors of the chili. I can't wait to try this one.
• Add More Spice! While cumin, chile powder and cayenne pepper tend to be common additions to many chili recipes, there's a broad world of flavor out there to experiment with. Try a little fenugreek, turmeric, garam masala, or sumac to layer in more complex flavors. Smoky paprika is my own personal favorite.
• Squash, Pumpkin or Sweet Potato: Traditionalists would scoff, but soft chunks of slightly sweet butternut squash or sweet potato are delicious in a smoky chili. We posted a recipe last year that proved as much.
• Beer: Pouring in a few glugs of beer to a slow-cooking chili can be a nice way to add a warm, maltiness without ultimately adding much liquid (much of the beer will cook off/cook down).
• Balsamic Vinegar: Looking for a sweet edginess to pair with some of those spicy chiles? Look no further than a tablespoon or so of this classic vinegar.
• Fresh Herbs: Chopped cilantro is a common topping for chili, but I love chopped Italian parsley as well. The flavor is mild, it adds instant color and is a great way to wake up days-old leftover chili with a little something fresh.