Is there a special ingredient u put in your chili?

Question

You know, something that makes it just how (YOU) like it? If so what is it? I am making chili right now and would like to change it up a bit.

Answer 1

1 tablespoon mayple syrup

Answer 2

My chili is a little different every time, but i use the same basic ingredients.
-Stewed tomoatos/crushed tomatoes and tomato paste (to thicken)
-a can of beer
-lots of beans!- pinto, navy, kidney, etc
-lots of veggies: red & green peppers, onions, and a hot pepper (banana peppers are awesome)
-LOTS of fresh garlic
-Maple syrup (the real stuff)
-cayenne pepper, black pepper and some sea salt
-a little bit of chocolate
-Veggie Crumbles** (i'm a vegetarian...and my boyfriend had no idea it wasn't burger until i told him after he ate :)

I don't use any specific measurements... i just keep adding and tasting as i go. Chili is also one of those meals thats just as good, if not better the next day! ENJOY!

**Veggie Crumbles/ Ground Round
Veggie crumbles are also high-quality soy protein. As a ground beef substitute, crumbles have almost no fat, no cholesterol, and less than half the calories of an equivalent amount of ground beef. They also don’t reduce down during cooking, like ground beef does, so the amount you put into your chili is what you get.

Add crumbles to any strong-flavored dish (such as chili) for a hearty, healthy, meaty texture. You can usually find crumbles in the refrigerated or frozen section of large grocery stores. Try Yves' Veggie Ground Round in your next pot of chili.

Answer 3

I have never heard of chocolate or cinnamon in chili before this thread! Interesting!

I like to add angel hair pasta, lots of fresh ground beef (at least 2-3 pounds) that has been browned and then sauteed with at least one whole onion, a huge can of tomato juice (one of the mega size...when you add pasta, it will swell up and absorb the tomato juice), chili powder/seasoning, salt, pepper, fresh ground garlic....you can forgo the pasta and add half the tomato juice and make it meaty...serve with peanut butter sandwiches and shredded cheese on top, saltines on the side.
Chili sounds great!! I think I might make some this week.

Answer 4

well i have never heard of chocolate or beer before, but ya never know i might try it...well maybe the beer anyways.lol
my chile is also different everytime i make it
but i think my special ingredient is a hot sauce
just because we like it a little spicy...and we usually add some hot sauce on top then the shredded cheese...which is also a special ingr.
my staples are lots of different beans, lotsa celery, tomatoes, onions, and a moderate amount of peppers.and of course the ground beef, chili seasonings etc.
but for me the hot sauce and cheese ontop do it...yummmmm

Answer 5

Mine is the usual basic chili recipe, but instead of tomato juice, I use a bottle of spicy bloody mary mix and a beer. Really easy, nobody knows where the flavor came from, and it's easy!

Answer 6

Try using Ancho chili powder - not just any chili powder. It does make a difference.

Answer 7

I make chili with venison. It's awesome that way! Umm and crushed red pepper and chili powder, too, I like my chili a little spicy.
EDIT and like Carolyn, I use stewed tomoatoes. They're yummy.

Answer 8

No ground beef - ALWAYS, always, always use stew meat. Simmer for a long time. A bottle of Sam Adams for deep flavor, and 2 squares of Hershey's Special Dark. Crushed corn tortillas to thicken.

Answer 9

i work in a grocery store and when it is slow i like to read the recipe books they have there and believe it or not they say if you put chocolate in it- it takes away the bitterness of the chili. good luck with your chili.

Answer 10

Cumin
kidney beans
green onions
paprika
onion
bell pepper
salt
pepper
chili pepper
a little saffron
tiny bit of cinnamon
lots of garlic

there's more, but those are the basics

K

Answer 11

I do the basic pound of hamburger, 2 cans of beans and tomato juice recipe, but throw in some stewed tomatoes, green peppers and celery. It sweetens it up and cuts down on the acidity for me.