How do you like your chili? Thick or thin? Beans or no beans? Spicy or mild? The way Mom makes it? Or the way your mother-in-law makes it? Wait … that’s a trap … don’t answer that one. No matter the preferences, there are some pretty simple, but important, steps to getting the most flavor from your ingredients into your perfect bowl of chili.
The first step for many chili recipes is browning the meat. What recipes may fail to tell you is HOW to do that to maximize flavor. If you use a nonstick pan, or if you do not preheat your pan before adding the meat, you will not develop “fond” … the caramelized bits of browned food that stick to the bottom of the pan while the meat cooks. These “bits” are flavor bomb numero uno! Later in the cooking process, when liquid is added to the pan, this fond will release wonderful flavors.
Hopefully your recipe will tell you to add the onion during this first step too. Not only does the onion flavor the meat, it pulls in some of the fat from the meat as it cooks.
This first step to creating a better chili gets an extra boost from proper seasoning. Salt and black pepper are great but let’s elevate that ground beef with steak seasoning! Along with the salt and pepper, most steak seasonings will add some garlic and/or onion, citrus, herbs, and a smoky flavor like cumin. Use your favorite steak seasoning and take a minute to enjoy the aroma when it hits the pan!
Before adding all of the chili ingredients together, brown the meat in your pot, in a bit of oil, to develop a fuller flavor. Ground beef is standard in most chili recipes, but don’t be afraid to try something new like bone-in short ribs, brisket, chuck roast, ground chicken, or turkey.
TIP 5: WAKE UP YOUR DRY SPICES, HERBS, AND SEASONINGS
Beans or no beans … that is the argument. It doesn’t have to be though. Let it be a preference. Chili beans do add flavor, protein, and fiber to a bowl of chili. That being said, some people (kids in particular) just do not like the texture of beans. If that’s the case, blend a can in a food processor and add it. This is a great way to thicken a batch of chili that turned out thinner than you hoped or for chili dogs.
Achieving the ideal chili thickness for your preference is also influenced by the types of tomatoes you add at this point. Whether you use pureed or diced tomatoes, tomato juice or sauce, or some combination, is up to you. When this liquid hits the pan, all those flavors you developed earlier (the fond from the meat and onions, the caramelized tomato paste, the bloomed spices) are released into the tomatoes.
Adding some water is fine AT THIS POINT. It has time to incorporate with the other ingredients. (If you add water just before serving, the chili will taste … well, watered down.) If you want to add liquid, this is a good time to try that beer we talked about earlier or maybe even a cup of coffee.
TIP 2: FIND OR MAKE A CHILI POWDER THAT FITS YOUR TASTE
Tomato paste is a great way to add bonus tomato flavor, and thickness, to a chili recipe. To get the best flavor it needs to be browned. Add a couple tablespoons (or a whole can if you want a thicker soup base) directly to the pan after cooking the meat and onions. Stir the paste occasionally to prevent burning. The paste should start turning a deep red/brown, releasing a more intense flavor.
The Ultimate Guide to Perfecting Your Homemade Chili
FAQ
How do you make chilli taste meatier?
What can I add to my chili to give it more flavor?
How do you fix boring chili?
Why does my chili have no taste?
How do you make Chili Taste Good?
The secret to packing your pot of chili with tons of flavor has to do with both ingredient choice and the cooking process. Here are some tips for making the most flavorful chili. Use ground beef with a higher fat content. Fat equals flavor, so 80% to 85% lean ground beef are good choices for chili. Cook the tomato paste.
What is the best substitute for chili powder?
Chili powders are usually a combination of garlic, salt, ground chilies, and cumin. For those who cannot eat chili peppers or need a substitute for a recipe, a homemade spice blend is a good option. For example, garlic powder, salt, black pepper for the spicy kick, and cumin. Some people cannot consume peppers because of a nightshade allergy. Making spice blends at home can help minimize the possible cross contamination and give the individual more control over the flavor of their blend.
How do you make a beef chili taste better?
Opt for 85% lean; the fat enriches the meat, enhancing the dish’s overall flavor and texture. And don’t stress about the fat—post-cooking, it’s easy to skim off any excess. Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent. Also accelerates browning, resulting in a more flavorful, tender chili.
How do you make guajillo chili taste better?
Some people like their chili super spicy, but even mild spice will make your chili taste much better. Keep things subtle by soaking dried guajillo chilies in hot water for 30 minutes, pureeing the peppers and adding it to your chili. Or go a little spicier by using sliced fresh jalapenos or serrano peppers.