I've talked before about how soup is my go-to dinner party food in the fall and winter, but I recently read a piece on mean chili: spicy, exciting, innovative chili with unexpected flavors. It got me thinking that it may just be time to switch up our usual routine and get on the chili bandwagon. Here are 10 flavor-boosters to get you really excited about chili this fall.
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.
Related: Quick Weeknight Recipe: 5-Ingredient Chili
(Image: Megan Gordon)
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Nice post! My kids LOVE chili so we don't often go for hot and spicy flavors, these ideas to add pumpkin and cocoa are great!
I was out of beer,but found a bottle of Costco margarita mix -- tequila and lime, 12.5% alcohol... nice deglazer and flavor booster.
A small amount of cinnamon isn't inappropriate, especially if you're going for a Cincinnati-style chili.
In my mind, balsamic is a waste here: too many other flavors overwhelm it. Go for cider vinegar. Not too much mind you, but you need some acid.
I was looking for exactly a list like this when making black bean and butternut squash "chili" a few weeks ago! I ended up adding a stick on cinnamon while it was simmering and adding a splash of red wine--and it was awesome!
I often add a splash (or two) of whisky and a square of very dark chocolate. It's great!
A small splash of Kahlua is a surprisingly good addition.
I always cook my chili with a cinnamon stick in it! Paired with cocoa, it's a warm and delicious take on chili.
we always brewed a pot of weak coffee and put that in instead of water in our recipes. we also include cinnamon and brown sugar/molasses. I tend to prefer chicken/turkey chili as well, and i roast the bird before i put it in with the skin on, then take it off so it has some good flavor to it.
Olives, Poblano Peppers, Curry or Nutmeg
So lime juice isn't on that list because it's a given, right?
I always add cocoa, a pinch of cinnamon, and a square of dark chocolate.
Great suggestions! A tiny pinch of cloves and some dry oregano are my additions to a standard chilli.
I love to add edamame to my chili because the green gives it a nice burst of color.
A jar of salsa really brightens up my chili.
Mexican Oregano (different plant), and toasting and grinding your own chilies. and Epazote if you add beans.
Sweet potato and chili is a winning combination. I recently made one with buffalo and sweet potato which was divine, although beef would work fantastically, too:
http://meatified.com/buffalo-sweet-potato-chili/
Hope this doesn't double post - I attempted to post this suggestion a few minutes ago, only to be told to renew my login - so, here goes -
Try freshly ground coriander seed - it gives a subtle, lovely flavor to the chili which complements many of the other spices we use in chili. It is the seed of the cilantro plant, and when ground, has a fragrant, citrus-y flavor - really lovely in chili. I also sometimes add a bit of masa for thickening and for a bit of earthy flavor. Bulgur is also a great addition (if you don't need gluten free), which adds a bit of a meaty texture, and a bit of complementary protein, if you're using beans. I love some of the other suggestions, and am inspired to build a pot of chili - my dh has been bleating for it, so it is that time of year!
A friend of mine uses balsamic...I do think you have to be very careful with the doses otherwise it tends to be very overpowering! I'm a big fan of sweet potato, cumin, and paprika to change it up. I think I might try the smoked paprika the next time! Yum!
Agree with Joel Finkel - I use apple cider vinegar in my chili and it works out great.
secret ingredient to round out the flavor..... liquid smoke! (or even smoked meat) everyone always asks what gives it that little extra oomph!
I use cocoa, a smidge of cinnamon and honey in my turkey chili every time. I tend to get heavy handed with my chili powders (esp ancho and chipotle, yum) and the honey seems to mellow the spice. I don't know if you could identify any one of those ingredients in the final dish, just makes it better.