There are many delicious ingredients that can be added to chili to give it extra flavor and kick. Some cooks swear by secret ingredients that take their chili from basic to spectacular. A secret ingredient adds an unexpected flavor that enhances the overall taste of the dish. While traditional chili ingredients like meat, beans, tomatoes, and peppers are must-haves, experimenting with creative extras can really bring your chili to the next level.
When considering a special ingredient to incorporate into your chili, you’ll want to think about complementary flavors. What spices, herbs, or other items will add depth, heat, and complexity to the stew? You want something that will get diners talking about the secret component that makes your recipe unique without overpowering the dish. The goal is to highlight and accentuate the classic chili taste in an innovative way.
In this article, we will explore some of the best secret ingredients to stir into your chili along with tips for how much to use and how they enhance the chili’s flavor. From unique meats and bold spices to unexpected produce and sweet touches, these extras can take your chili up a notch.
Meat Additions
One way to add lots of flavor to chili is by using an unconventional type of meat. While ground beef is standard, switching it up with bolder meats can give your chili recipe a tasty twist. Consider these options:
Bacon – Chopped bacon adds a smoky, salty flavor that pairs perfectly with the spices in chili. Fry a few slices until crispy then mix into the pot. Bacon fat can also be used for sautéing onions and peppers.
Sausage or Chorizo – Spicy sausage like andouille or chorizo lend a flavorful kick. Cook crumbled sausage with the ground meat or brown the sausage first then add to the stew later for more distinct flavor.
Oxtail – This underutilized cut adds beefy richness and body that develops into succulent meatiness when braised in the chili. Sear oxtail pieces then braise in chili until very tender.
Venison or Elk – For a wild, earthy taste, use ground venison or elk instead of regular ground beef. It brings a sweet, gamey flavor to the dish.
Bison – Lower in fat than beef with a subtly sweet taste, bison makes a lighter, healthier chili base. Make sure to drain excess fat after browning.
Duck – Shredded confit duck legs lend a deep, succulent flavor to chili. The tender poultry soaks up all the robust seasoning.
Unexpected Veggies
Along with beans and tomatoes, adding extra vegetables to your chili provides nutrition and unique textures. Get creative with produce like:
Sweet Potato – Diced sweet potato blended into the chili creates body and a touch of sweetness to balance the spice. It also thickens the consistency.
Butternut Squash – The sweet, smooth squash mellows out spicy heat. Roast cubes in the oven then add to the pot or purée cooked squash and stir in.
Mushrooms – Sautéed mushrooms like cremini, portobello or shiitake lend an umami, meaty flavor to vegetable chili. They soak up the rich flavors.
Eggplant – Cubed, roasted eggplant provides texture and absorbs the chili juices, adding creaminess. Try using meaty Japanese eggplants.
Pumpkin – The soft texture and subtle sweetness of cooked pumpkin flesh enhances chili’s hearty flavors. Use fresh or canned pumpkin purée.
Plantains – Sliced ripe plantains hold up to extended cooking, contributing starchy sweetness in each bite. Toss them in olive oil and roast first.
Cauliflower – Roasting florets caramelizes their natural sweetness. Add them for vitamin C and thickening fiber. They’ll soak up the chili nicely.
Spice and Seasoning Enhancers
The spices and dried herbs already present in chili seasoning blends can also be augmented with a few special extras for an impactful chili secret ingredient. Consider stirring in:
Mole Paste – Just a spoonful of this Mexican sauce made from chilies, spices and chocolate adds incredible depth and roasted flavor. Use mole negro for a darker color.
Cinnamon – A touch of cinnamon enhances the warmth from chilies and brings sweetness. Add just 1⁄4 to 1⁄2 teaspoon ground cinnamon.
Cocoa Powder – A small amount of unsweetened cocoa powder (1-2 tablespoons) gives chili a rich, earthy taste. The chocolate and chili complement each other.
Coffee – A tablespoon of brewed espresso or a couple teaspoons instant coffee granules lend a slightly bitter, roasted accent.
Peanut Butter – Stir in creamy peanut butter for nutty flavor and thicker texture. The creaminess offsets spice. Use 2-4 tablespoons.
Marmite or Vegemite – Just a teaspoon of this intensely savory, umami-packed yeast extract boosts overall flavor. Its saltiness balances the acidity of tomatoes.
Ancho Chili Powder – For deep, dried fruit flavors, use ancho powder instead of generic chili powder. Its richness pairs perfectly with meaty chilies.
Smoked Paprika – A spoonful of smoked paprika contributes an undertone of woodsy barbecue flavor that enhances the darker notes of the chili.
Creamy and Cheesy Accents
Adding small amounts of dairy ingredients gives chili a silky texture while mellowing out the spiciness. Try incorporating:
Sour Cream – Stirred in just before serving, sour cream cools the palate and contributes tangy richness. Mix in a few dollops to finish.
Cream Cheese – Melted cubes of cream cheese temper heat for a velvety consistency. Mix in 4 ounces softened cream cheese.
Monterey Jack – Melted Monterey Jack lends buttery, salty creaminess. Sprinkle shredded cheese over chili bowls.
Goat Cheese – Crumbled fresh goat cheese adds cool, tart flavor that cuts through the stew’s richness when used as a garnish.
Cheddar – Sharp cheddar grated on top provides a delightful cheesy crunch. Mix in some shredded extra sharp cheddar for more pronounced flavor.
Queso Fresco -Sprinkled over hot chili bowls, the salty Hispanic fresh cheese melts into irresistible gooey bits.
Greek Yogurt – Swirling in Greek yogurt after cooking gives chili a tangy, creamy consistency. Use full fat, plain yogurt.
Sweet and Fruity Touches
A touch of natural sweetness balances and complements the robust seasonings in chili. Add fruity accents like:
Dark Chocolate – Few squares of chopped bittersweet chocolate melt into the stew, lending depth. The cocoa also gives chili an alluring red-brown color.
Ale or Beer – Pour in a half cup of a full-flavored ale or lager like stout, porter or amber beer. It provides subtle malty sweetness.
Balsamic Vinegar – A splash of syrupy balsamic at the end adds sweet-tart richness that enhances the tomato flavor.
Maple Syrup – Drizzle a little maple syrup over your chili to play up the warm, lingering sweetness behind the heat.
Honey – A spoonful of floral honey balances the spice level and gives chili a glistening sheen.
Cherries – Pitted dried cherries plumped in the chili stew lend fruity sweet-tart pops of flavor. Dried cranberries work too.
Mango – Diced fresh mango contributes tropical flavor and color. Roast it first to deepen the sugars.
Jelly – Swirl your favorite flavor like grape, apricot or red pepper jelly into the pot at the end for sweet, tangy goodness.
Unexpected Proteins
Chili gets a nutritional boost from unforeseen protein sources stirred in like:
Black Beans – Swapping pinto for black beans gives chili earthier flavor and dramatic color. They hold their shape nicely.
Quinoa – Cooked quinoa adds nutty texture and protein. Toss it in during the last 10 minutes of simmering to heat through.
Chickpeas – Sturdy chickpeas retain their shape and have an appealing bite. They work well in vegan and vegetarian chilies.
Lentils – Protein-packed green or brown lentils bulk up the heft. Cook them separately then fold in to avoid mushiness.
Tofu – Diced extra firm tofu absorbs flavor nicely without falling apart. Pan-fry until golden first to improve texture.
Tempeh – Shredded, sautéed tempeh contributes a satisfying heartiness and nutrients. Its versatility works for any diet.
Edemame – Thawed, shelled edamame add vivid green pops of color and plant-based protein. Stir them in during the last 5 minutes.
Potato Possibilities
Ground or cubed potato gives chili wonderful thickness and comfort food appeal. Consider using:
Russet Potatoes – Classic russet potatoes lend a fluffy, starchy quality when mashed in or simmered cubed in the stew.
Sweet Potatoes – Diced sweet potatoes add vibrant color and tender sweetness that complements chili’s spice and acidity.
Yukon Gold Potatoes – Cubed Yukon golds hold their shape better than russets, giving chili pleasant texture. Roast them first for richness.
New Potatoes – Bite-size new potatoes add buttery, waxy potato flavor. Cook them whole in the chili until just tender.
Potato Flakes – Potato flakes whisked into hot chili provide instant body, thickness and potato essence, no chopping required.
Unexpected Liquids
The liquid base of chili can be enhanced with festive beverage additions like:
Coffee – A cup of dark roasted coffee concentrates down to bittersweet flavor that makes the chili taste incredible. Opt for French roast.
Root Beer – For mild sweetness, stir in a can of root beer instead of plain water when making the chili base. The spices play off each other.
Stout Beer – Beefy, malty Guinness or other roasted stout provides complexity. Pour it in to deglaze the skillet when browning meat.
Coke – The caramel notes and subtle fizz of cola make an unexpectedly perfect chili liquid. Pour in a can along with tomatoes.
Red Wine – Use bold red wine like Malbec or Cabernet to lend fruity complexity and color to the rich stew.
Coffee Stout – The combination of roasted coffee and malty stout makes an incredible cooking liquid. Use your favorite coffee beer.
Pomegranate Juice – For fruitiness, include a cup of tart pomegranate juice. The sweetness helps mellow spiciness.
Seasoning Swaps
Put your own stamp on chili flavor by switching up some key seasonings:
– Instead of regular chili powder, use ancho or chipotle powder.
– Substitute ground cumin for a portion of the chili powder.
– Use smoked paprika for a barbecue hint.
– Add a teaspoon of ground coffee for complexity.
– Include a pinch of unsweetened cocoa powder for richness.
– Blend in cayenne and red pepper flakes for extra heat.
– Add a teaspoon of cinnamon and pinch of cloves for warmth.
– Use a spoonful of masala curry powder for an aromatic twist.
– Stir in a few dashes of fish sauce instead of some salt for umami.
Recipe Inspiration
Now that you know about many delicious options for enhancing your chili’s flavors, get creative with recipes that showcase these special touches. Here are some mouthwatering ideas to try:
White Chicken Chili with Goat Cheese – Use shredded chicken, white beans, tender potatoes, green chiles, cumin, and cilantro. Finish with tangy goat cheese.
Cincinnati Chili – Make it sweet and saucy with chocolate, cinnamon, allspice, ground beef, kidney beans, spaghetti noodles, and shredded cheddar.
Green Chili – Create a verdant stew starring pork, poblano and jalapeño peppers, hominy, and cumin.
Turkey Chili Verde – Cook ground turkey in salsa verde with pinto beans, corn, zucchini, and Monterey Jack cheese.
Texas Red – The classic version with cubed chuck roast, ancho chili powder, pinto beans, beer, cumin, and cayenne.
Black Bean Chili – Vegetarian chili with black beans, fire-roasted tomatoes, quinoa, mango, and pumpkin seeds.
Bison Chili with Bacon – Hearty and lean bison, crisp bacon, red kidney beans, dark beer, and smoked Gouda cheese.
The possibilities are endless once you start experimenting with unexpected extras that make your chili special. Surprise and satisfy everyone at your next chili cook-off with a secret ingredient they won’t see coming!
Conclusion
Adding a creative twist to your chili with a secret ingredient takes it from basic to sensational. Whether you opt for an unexpected meat, spice, seasoning, or garnish, these special touches can elevate chili from familiar to extraordinary. A little experimentation with complementary flavors that enhance the classic taste pays off with amazing chili everyone will remember and ask for more of. Think outside the usual ingredients and get ready for your new signature chili.