Chances are, if you have a chili recipe, you’re quite passionate about it. The variations are limitless. But whether your recipe is similar to our classic beef chili or something drastically different, there are mistakes you want to avoid.

Breaking the rules is fine, though there are some you want to keep. Steer clear of the following mistakes, and your chili should be the talk of the neighborhood:

1. Not Cooking The Meat Enough

Whether your chili consists of ground meat, beef cubes, chorizo, turkey, bacon, or any other kind of meat, it should be thoroughly browned. This indicates it’s been cooked enough. It also brings out more flavor.

Vegetables should also be browned on the outside. Does browning mean your chili contents are done cooking? Not necessarily, but once you add the liquid contents to your chili, they’ll continue to cook. Chicken is the only exception; you can prepare it by poaching or gently cooking it in water or broth at 175℉ to 180℉ before adding it to the mix.

2. Not Preparing Your Own Seasoning

Chili seasoning should be a mix of spices. You can add chili powder, cayenne powder, chipotle, or even onion or garlic powder. Cumin, oregano, and others from your spice rack will also do. However, using store-bought spices as-is won’t help you reach your chili recipe’s full potential.

Mixing the spices of your choice and creating your jar full of chili seasoning is the best way to go. And, make sure your spices aren’t stale. If you don’t remember buying them, use your nose to ensure they’re still potent. Or, consider buying whole spices and grounding them up in a spice grinder. Then toast them in a dry pan so they’re aromatic and toasty.

3. Adding the Seasoning After the Chili Is Cooked

Don’t wait until after your chili is cooked to add seasoning. The cooking process enhances the flavor of herbs and spices. The earlier you add seasoning, the more flavorful and balanced your chili will be. As it’s simmering, the flavors from all the seasonings blend to create a richer taste.

Tasting your chili along the way also helps. You can add seasoning as it’s cooking to get the flavor you want. This helps achieve a more balanced flavor and texture.

4. No Chili Powder

No matter what type of chili recipe you have, never skip the chili powder! No spice blend is going to make up for the taste of chili powder. It consists of a single type of dried ground chili pepper. There are many types and most look similar as you peruse the rows of small glass jars. However, their flavors vary considerably.

• When browsing the market, here are some chili powders worth trying:
• Red Chili Powder: Made from dried, ground red chili peppers, it can range from mild to very hot.
• Medium Chili Powder: A sweeter flavor with hints of oregano and cumin.
• Chipotle Powder: Its hot, smoky flavor is derived from mature, red jalapeños.
• Ancho Chili Powder: Made from poblano peppers, it’s slightly fruity with a mild to medium heat level.
• Cayenne Powder: Cayenne adds a slightly sweet, subtly smoky flavor while adding a moderate amount of heat.

5. Not Enough Tang

No matter how long your chili has been simmering, it’s not complete without a little tanginess. Long cook times can flatten the flavor. You can counteract this by adding apple cider vinegar, sherry vinegar, lemon, or lime juice (just a teaspoon of vinegar or a squeeze of lemon or lime), to perk up your chili. Then stir it in, and your chili is finally ready to take off the stovetop or slow cooker and pour into bowls to eat.

6. Leaving Out the Toppings

Toppings make all the difference, no matter what chili powder, beans, or meat you’ve added to your chili recipe. They can complement, highlight, or contrast with different ingredients. Some of the most popular chili toppings include:

• Shredded cheese
• Avocado
• Greek yogurt
• Sour cream
• Cilantro
• Scallions
• Sliced jalapeño

• …and many more

   

7. Skipping the Fresh Garlic and Onions

Many recipes call for powdered ingredients, which are great for adding flavor and texture. But that doesn’t mean you can’t add fresh garlic and onions, which add an even greater depth of flavor. And who doesn’t love the crunch of chopped onions or the warmth of garlic? No dried ingredient comes close.

8. Including Beans That Don’t Stand Out

Unless you’re making Texas-style chili, beans will likely be in your chili recipe. But beans must be chosen with some thought. Good options include black beans, pinto beans, and kidney beans. They add body to your chili, not to mention flavor, texture, and a healthy balance of nutrients.

However, not all beans are ideal for chili. Small white beans break apart easily and usually don’t stand out. Unless you follow our white bean chili recipe (as we noted earlier, some rules are worth breaking).

9. Adding Water to the Chili

Pouring water into your chili mix defeats the purpose of putting in the effort. Water doesn’t add flavor and simply evaporates during cooking. Beef, chicken, or vegetable stock keeps everything from drying out and helps tenderize the meat. You can even use beer.

10. Cooking It for Too Short a Time

Chili cooks low and slow. Therefore, it takes time to draw out the most flavor. While you can make a quick weeknight chili and yield satisfactory results, set aside at least an hour to cook a good pot of chili. A pressure cooker can make good chili if you’re short on time. However, a slow cooker is a much better choice.

Choose Gelson’s for Recipes and Groceries

Gelson’s supermarkets are located throughout the Los Angeles area. We’re proud to offer freshly, locally sourced ingredients and also provide a wide range of recipes to help you enjoy flavorful, healthy meals. There are so many ways to make chili. From our classic beef chili to our veggie chili or super-antioxidant chili, you’ll find nutritious and delicious options. Finding what you need is easy too. Just search for a local store, visit us, or place an order for pickup or delivery today.

Sources: 
The Kitchn: 5 Mistakes to Avoid When Making Chili 
Southern Living: 8 Mistakes To Avoid When Making