It's hard to beat the convenience of canned chili, but it could never quite match the
taste of a freshly made batch — unless you add some of these ingredients, that is
Even when you're using a can of chili that already has meat in it, doubling up with freshly cooked beef or turkey will make all the difference
For one thing, it won't disintegrate into the broth the way meat tends to when it's
been sitting in a can for a while. It will have its own distinctive, chewy texture that will set it apart from all the other ingredients
It also provides a fresh, succulent flavor that you can only achieve by browning the meat
Because you have control over how you cook it, you can guarantee that it will have the ideal flavor
When you cook meat and other foods at temperatures above 310 degrees Fahrenheit
it undergoes the Maillard Reaction, a process by which proteins are broken down to produce
a toasted taste and fragrance, along with brown, crunchy skin. Think of the change that a piece
of bread undergoes when it's put in the toaster, or how bacon goes from limp and rubbery to
crispy and brown when cooked on high heat. The same is true of ground beef and turkey
Browning it and adding it to your canned chili will work wonders on the flavor and bulk it up
if you're trying to stretch a single can into a meal for more than one person
You know what's sexy? Turkey chili. Yum. One of the quickest and simplest ways to remove the canned taste from a bowl of chili is to add
fresh tomatoes. If it's the peak of summer and those tomatoes come straight out of your garden
all the better. But even a mediocre variety from the supermarket will do the trick
With their slightly acidic, sometimes grassy flavor and juicy texture, there's no substitute for fresh tomatoes. Canned tomatoes might have a more intense taste and
a better texture for making sauces, but fresh tomatoes will mask the processed flavor of the
rest of the ingredients like a charm and make you feel like you're eating something freshly made
There are several ways to incorporate fresh tomatoes into your chili. You can make it as simple as chopping them up and adding them as a garnish
or mix them into the stew as you heat it. You can also saute them slightly in butter first
until they release their juice and their flavors intensify and sweeten. If there's one cooking directive that professional chefs and casual home cooks can agree on
it's this. All you do is saute garlic and onions in a pot
This simple combination of alliums, undergoing the Maillard reaction, is the foundation to many a savory masterpiece, and it yields a heady mixture of sweetness
caramelization, and umami, creating the perfect base for layering other flavors. Many canned chilies already contain onions and garlic, but adding your own will boost
the flavor considerably. The longer you sauté them, the sweeter and more caramelized they will
become. Leave at least 20 minutes for the process and avoid overcrowding the slices so you don't
end up with a tasteless puddle. Adding salt will also help draw out their moisture and
speed up browning. When it comes to adding the garlic, wait until about one minute before the onions are finished
Since garlic has much less moisture than onions it burns faster and burnt garlic will pervade your food with a bitter flavor It should only need 60 seconds or so to produce the desired taste
Many recipes for beef stew include an alcoholic element, and for good reason
A richly flavored beverage like full-bodied red wine or stout beer adds a unique depth of flavor
that can't be missed. If you're adding your own browned meat to the canned chili
this is the best way to incorporate the beer or wine. If you're just planning on adding
alcohol and nothing else, make sure to simmer it with the chili for a while. Not only will
this ensure that all the flavors are incorporated, but it will also burn off some of the alcohol
No one wants to get tipsy from a bowl of chili. If you're wondering how long it takes for alcohol
to cook out of a dish, you might be surprised to learn that it will never burn off entirely
That is, unless you're willing to wait a good three hours before digging in. To avoid boozy chili, practice moderation. We recommend only one 12-ounce can of beer per 10
serving batch of chili, so if you're heating up a single can, a small splash will do the trick
One of the elements that is consistently lacking in canned chilies is color
There's the dark red of the tomatoes and chili powder and the brown of the meat
but it's all pretty homogenous. For their part, veggies are typically more of a token gesture
than a main ingredient, if they make it in the pot at all. However, vegetables
— VEGETABLES! — provide a wide range of flavors, textures and colors that can elevate just about any savory meal to new heights, not to mention
boost its nutritional value. If you're wondering how to turn that colorless chili into something
irresistible, look no further than the produce aisle. Chili can accommodate all types of
vegetables, from creamy potatoes to sweet green peas to carrots and purple cabbage
You can even add handfuls of spinach to pack your meal with vitamins. Sautéing the veggies first to
ensure they have a harmonious texture with the chili only takes a few minutes and means they will
already be hot when you add them. The only limiting factor is ratios. As healthy and
eye-catching as they are, you don't want to accidentally end up with a vegetable stew
rather than chili with vegetables, so be mindful with how much you add. By definition, chili has to contain chili peppers in some form. Although the stew's history is hotly
disputed, one story is that chili was founded in the Canary Islands, which were under Spanish
control in the 1700s. So it was apparently migrants who moved to what's now San Antonio
Texas, that were responsible for creating the thick, spicy reddish concoction that we now
know and love. Their versions regularly contained equal parts meat and peppers
but these days some chili is so mild that it hardly justifies its name
Adding fresh peppers to canned chili is an easy way to put some zing into an otherwise
lackluster stew. Many grocery stores stock a wide range of pepper varieties
So whether you like to keep things mild or want to incinerate your taste buds, there's
something for everyone. You can opt for red peppers to stick to the red theme of the chili
or branch out with green ones for color contrast Jalapenos are widely available and mild enough to be broadly appealing while Scotch bonnet peppers will burn holes in your tongue The choice is yours A classic chili recipe contains many elements There the rich savory
saltiness of the meat, the starchiness of the beans and vegetables, the slight sweetness of the tomatoes, and the heat of the chili powder
Some versions also have the earthy warmth of other seasonings like cumin and cinnamon
All together, these ingredients create an aromatic dish that wants for nothing
However, if you're opting for canned chili, these elements will be less distinct. After stewing for
an indefinite period while on the shelf, the flavors will be muted, no matter how many
preservatives have gone into them. To re-inject some vitality into the proceedings, all you need
is a simple squeeze of lime. Lime juice is highly acidic, and its acidity heightens and brightens
the other flavors. Think of it like the volume dial on a car radio, but instead of increasing
sound, it increases flavor. Just a single wedge of lime per serving will do the trick
Call it lazy or just plain reliable, but you can't go wrong with garnishing your chili with
cheese and sour cream. The cheese part is obvious — salty, gooey, and full of umami richness
It belongs on pretty much any savory dish. Taking things up a notch, sour cream is more
than just a topping to give chili a creamy twist. As Tasting Table explains, stirring a dollop or
more of it into the mixture will give the chili a tartness that lifts and brightens the other flavors
sour cream is a secret ingredient." Its acidity plays a similar function to lime juice, with the added benefit of providing a
creamy texture. If you're using a can of chili that lacks flavor and is a bit watery
stirring in some sour cream will fix both problems. Since the flavors in chili tend to homogenize when left to sit in a can
adding a burst of flavor makes all the difference. Garnishes and satayed veggies are excellent
options. But for a quick fix that will improve every bite of the dish, corn is the answer. Sweet
and full of moisture, it adds flavor, texture, and color without requiring much legwork. To incorporate
it into your chili, simply follow the cooking instructions on the back of the package. Stir it
into the heated chili and enjoy the results. Even canned corn retains most of its fresh flavor
so you can make things even easier for yourself by sticking with only canned ingredients. Once
Once you've added the corn, you'll encounter small, juicy pockets of sweetness in every
bite to break up the monotony of the beans, broth, and meat
Add some cilantro for good measure and marvel at how easily that can of chili became a cozy
partially homemade meal. If you're choosing to heat up a can of chili because you're short on time, you won't have
the luxury of sautéing your own meat or raiding your produce drawer
This is where ground spices save the day. Any chili worth its salt will already have chili powder in it, but there are plenty of
other options that will liven things up without overpowering its central flavor. Smoked paprika
adds a hint of smokiness, while cumin provides an earthy, savory warmth that complements
the heat of the pepper. For those who want to try something bold don be scared by cinnamon and cocoa powder As unlikely as it may seem this combination will deepen the flavors of both meat and broth without conjuring associations with brownies or cinnamon
rolls. Cinnamon is sweet and delicious. Cumin is a Mexican spice. Of course, we recommend starting
small with a teaspoon or two. You can always add more down the line. If you're a fan of tortilla soup, adding corn chips to your chili will create the best of both
worlds. However, there are more benefits to this addition than its ability to bridge the gap between
two of your favorite dishes. For one thing, it adds salt, the cornerstone of any good bowl of
chili. For another, it provides texture. No vegetable can match the crunchiness of a tortilla
chip, and the variation will significantly improve a dull can of chili. A third more
practical reason to add tortilla or corn chips is that they help thicken otherwise watery
consistency. Chili should be as thick and velvety as stew, not thin. Granted, watery broths do have
their place in something like a chicken soup, where you want to be able to practically drink
it out of a mug. Chili, on the other hand, needs to be dense and meaty. And if you find yourself
with a can of watery soup instead of creamy stew, a bag of corn chips will save the day
It is without question the best way to thicken up a loose chili. Simply crush them and stir them
into the soup, where they will absorb the moisture. Problem solved. Adding beans to chili might seem redundant, since most canned chilies already contain
at least one variety. However, in addition to boosting the fiber and protein content of the
dish, you'll be adding another texture. Canned chili often lacks textural variation
After sitting together in the same liquid, the meat, beans, and stewed veggies start to soften
into one another, creating a smooth, almost cohesive consistency. This may be part of its
appeal to some, but for others, it lacks intrigue. Instead of taking the time to saute veggies
you can simply add a can of beans. They tend to be less mushy than the beans in chili
giving them more bite and chewiness. This option also allows you to add different types of beans
to your chili. If you buy a product that only uses kidney beans, opt for a can of black beans
pinto beans, or even cannellini beans. Each variety will offer subtle flavor differences
and add to the color palette of the dish. When it comes to toppings, the sky's the limit
You could max out your credit card procuring all the suitable options. Luckily, you only need a few of them to completely transform your canned chili
and mask any dullness that might be lingering after all that time in a can
There are many approaches you can take. You could opt for color, choosing ingredients like purple cabbage
fresh corn, and orange cheddar cheese. You could opt for indulgence, choosing cheese, corn chips, and sour cream
You could even opt for nutrition, smothering your chili with slices of avocado, bell pepper
and fresh herbs. If you're feeling more adventurous, you could also try everything
from ranch dressing to sliced radishes. You'd be surprised just how many foods
actually go with chili. So get creative and get cooking