Improving my ho-hum chili recipe

[Anonymous]

I have a recipe that I love b/c it's not spicy and I like bland foods. However, I need to increase the flavor punch b/c I'm bringing it to a competition and no one will vote for my ho-hum recipe. What's the best ingredient to give it a kick (without being so hot it's inedible)? TIA

PS -- hubby has suggested making the turkey with a taco seasoning packet and adding bacon to the whole mix. Thoughts on that appreciated too.

[Anonymous]

Chipotle powder. Between 1/2 and 1 teaspoon for every 4 servings.

[Anonymous]

Sea salt, soy sauce, redwine. Bacon fat to brown the meat. People also seem to respond to a dash of cinnamon and a bit of dark chocolate in my chili.

[Anonymous]

How about some non-spicy peppers such as chiles, poblano and even fresh jalepeno with the seeds removed and completely rinsed?

I love the flavor that fresh peppers add to dishes, but since I've had kids the seed removal and rinse has become a must.

[Anonymous]

I like all of the above suggestions. My secret is a little brown sugar or molasses at the very end of cooking. I think a little bit of sweetness is a great addition to spicy/savory chili.

[Anonymous]

WOW! Thanks all!

[Anonymous]

Anonymous wrote:Sea salt, soy sauce, redwine. Bacon fat to brown the meat. People also seem to respond to a dash of cinnamon and a bit of dark chocolate in my chili.

THIS! And try putting sirloin bits in your chili sometimes instead of ground beef. It completely turns the flavour up and is totally worth it unless money is tight. I have also added a bit of espresso and gotten a good reaction from people who liked it more but had no idea what was in there. I wouldnt do chocolate AND espresso though - maybe one or the other. You coudl use cinnamon with either and you could also throw in some balsamic reduction for sweetness without it being cloying.
We love chili. We serve it over rice with a bit of lime and cilantro - like the rice at Chipotle.

[Anonymous]

Also, try some squeezes of lime at the end.

[Anonymous]

Beer. A nice yet inexpensive ale would work amazingly, but in a pinch I've used Pabst with good results. Put it in at the end when there's nothing left to do but let it simmer for a few hours.

Also agree about low heat peppers. I always use a few jalapenos but I remove the seeds since DH is a baby about spicy stuff. Even without the heat, they give a good flavor.

[Anonymous]

Anonymous wrote:I like all of the above suggestions. My secret is a little brown sugar or molasses at the very end of cooking. I think a little bit of sweetness is a great addition to spicy/savory chili.

This is an excellent idea! I do the same, except I use cinnamon and allspice.

[Anonymous]

Canned chipotles in adobo sauce.

[Anonymous]

Finely grated Parmesan and fish sauce.

Then finish with just a dollop of mint ice cream - Delish!