Do you have a secret ingredient in your chili recipe?
Many chili recipes claim to have a secret ingredient in the sauce. When you live in Cincinnati, chili is a big deal. There is a chili restaurant on every corner, and we put it on everything: spaghetti, potatoes, hot dogs, fries, and yes, sometimes in a bowl. The secret ingredients in Cincinnati-style chili are cinnamon and chocolate. This recipe, from my good friend Marty, is a more traditional style, and the secret ingredient is a can of beer that adds a significant and surprising flavor boost.
Secrets to Cooking the Best Chili
1) Browning the meat and deglazing to release the browned bits (frond) to add flavor.
2) Creating a sofrito – sautee onions, bell peppers, and salt to build a sweet, savory vegetable base.
3) Toasting the spices and aromatics early in the cooking process before adding the liquid will provide more flavor to the stew. This “blooming” unleashes the essential oils to create a complex flavor.
4) Caramelizing the tomato paste with the vegetables and spices releases the natural sugars and adds a richness to the chili.
5) Pouring in your favorite beer provides a bright flavor boost.
6) Simmering on low to blend flavors and adding beans at the end to avoid a mushy texture.
7) Topping your stew with cheese and sour cream and adding sides like cornbread or sweet potato fries to dip into the delicious stew.
8) Making more than you need. It tastes better the next day.
Chili is not a dump recipe where everything goes in the pot at once. Each step is there for a reason, building and layering the flavors. Read more about cooking with aromatics in this recipe: Hearty Black Bean and Plantain Stew with Pepita Pesto.
Ingredients, Substitutions and Equipment
- Meat: I prefer grass-fed beef for its health benefits, as well as organic or all-natural ground turkey. I purchase 93% lean for either protein.
- Bell Peppers: Green, red, orange, or yellow work well.
- Chili Powder is a blend of spices that can range from many flavors, including spicy, earthy, and smoky, depending on the origin and types of chile peppers used. This article from Slofoodgroup, on the various types of chili powders, is informative and may entice you to try a distinct blend. Whatever blend you choose, start the soup season with a fresh package of chili powder and discard any that has expired. Feel free to experiment – sometimes I add smoked paprika or one finely chopped chipotle pepper with adobo sauce.
- Beer: I typically use a pilsner or lager beer, but feel free to try another flavor or profile if you prefer.
- Beans: I prefer the smaller red beans, but you can also use kidney beans.
- Equipment needed: Dutch oven or stockpot.
- Using jalapenos for a garnish adds extra heat and color, but cutting them can be tricky. I recently cut a jalapeno without gloves and rubbed my nose. I did not realize I had some juice on my fingers. Water and soap were not providing any relief. I called daughter #2, and she told me to use rubbing alcohol followed by milk. I had no milk in the house, but the yogurt was perfect because it created a cooling mask. Check out these links from @kitchn to help:
- How to remove seeds and membranes from a jalapeno
- What to do if you feel the pepper burning on your hands
Easy Make-Ahead Dinner
I love to have chili when rooting for my favorite sports team with family and friends. Secret Ingredient Chili is perfect for Halloween night. When the kids were little, they would come home from school and only think of the fun night ahead. It is always busy with last-minute costume emergencies or other unexpected details, and having dinner ready to go makes the night more enjoyable. Plus, chili is easy to share with neighbors or eat between doorbell rings.
What to Serve with Chili?
Chili makes a great one-pot meal, but you can add easy side dishes:
- Sweet potato fries
- Coleslaw
- Cornbread cooked in a cast-iron skillet
- Tortilla chips and guacamole
- Favorite beer
Serve Secret Ingredient Chili With
More Reasons to Love Secret Ingredient Chili
The secret to chili’s popularity is that it checks off many boxes for the busy family cook:
- Great make-ahead meal for a party or gathering
- Freezer Meal – Allow any leftover chili to cool completely, then portion it into freezer-safe, lidded containers. Leave an inch at the top of the container for expansion. Chili tastes best when eaten within 3 to 6 months after it is prepared. Mark the use-by date on the lid. Thaw overnight in the refrigerator and reheat in a saucepan or microwave.
- Budget-friendly meal
- Low carb & high fiber
- A wonderful leftover dish that tastes better the next day. Use any leftovers within 3-4 days.
- A one-pot meal, so clean-up is easy
- Ingredients are easy to keep on hand for a pantry meal
- Secret Ingredient Chili is a flexible recipe: variations can include adding celery with the onions and peppers. Adding tomatoes from the garden, a minced chipotle chili with adobe sauce to the tomato paste. Including a second can of beans to increase fiber and protein. Experiment!
Award Winning Chili Recipe Steps
1
Simple ingredients make this rich, and cozy chili a game-changer
2
Brown the meat and remove to bowl with a slotted spoon.
3
Saute vegetables in olive oil then add garlic so it doesn't burn.
4
Roast spices to release their magical flavor.
5
Cook in the tomato past to caramelize the natural sugar.
6
Add in the meat and any juices in the bowl.
7
Add the canned tomatoes, beer and broth and simmer.
8
Add the beans during the last 10 minute of cooking.
9
Serve chili with favorite toppings and sides.
Secret Ingredient Chili: Tips for the Ultimate Recipe
This chili recipe features a secret ingredient for an exciting flavor boost, along with pro tips for achieving deep, spicy flavors. Discover the secret to the best chili recipe.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 1x
- Category: Beef
- Method: Stovetop
- Cuisine: Southwest
- Diet: Gluten Free
Ingredients
- 1.5 pounds of ground grass-fed ground beef or ground turkey*
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1 large red or yellow onion, chopped
- 1 green pepper, chopped
- 2 cloves garlic, minced
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 (14-oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 1 (12 oz) pilsner or lager beer*
- 1 (12 oz) can beef broth
- 1 (15 oz) can red beans or kidney beans or 1.5 cups homemade**
Garnish
- 1 cup shredded cheddar cheese
- 1/2 cup Greek yogurt, plain or sour cream
- Cilantro, chopped – optional
- 1 jalapeno pepper, thinly sliced and seeded, optional. Wash your hands after slicing to remove any residual
Instructions
1. Brown the Meat & Deglaze: Heat a Dutch oven over medium-high heat. Add the ground meat and cook until browned and crumbly, about 6–8 minutes. Use a slotted spoon to transfer the beef to a plate or bowl lined with paper towels, if needed*. Spoon off excess fat in the pan, leaving about 1–2 tablespoons. If there are browned bits (fond) remaining in the pan, pour in ¼ cup of water or broth to deglaze the pan, scraping up any remaining bits. (Secret: those browned bits are pure umami flavor — you don’t want to lose them!)
2. Cook the Sofrito: In the same pot, add olive oil. Stir in the onions, green peppers, and ½ teaspoon of salt. Cook over medium heat until softened, about 5 minutes. (Secret: this sofrito step builds a sweet-savory base that deepens the flavor of the chili.)
3. Toast Garlic & Spices: Push the vegetables to the side of the pot. Add garlic to the bare spot and cook for 30 seconds until fragrant. Sprinkle in chili powder, cumin, and 1/2 teaspoon of salt. Stir the spices directly against the hot pan for about 1 minute. (Secret: “blooming” the spices in hot oil releases their essential oils — this is what makes your chili taste bold and complex.)
4. Build the Base: Stir in the tomato paste, mix everything in the pan, and cook for 1–2 minutes until it darkens slightly. (Secret: cooking tomato paste caramelizes its natural sugars, adding richness and balancing the spices.) Mix the browned meat back into the pot, coating everything with the sofrito and spices.
5. Add Liquids & Simmer: Pour in the canned tomatoes, beer, and broth. Use a wooden spoon to scrape up any remaining fond from the bottom of the pan. Bring to a boil, then reduce to a gentle simmer for 30 minutes. (Secret: simmering slowly lets all those layers of flavor meld together — patience pays off here!)
6. Add Beans & Finish Cooking: During the last 5–10 minutes of simmering, stir in the rinsed beans. Cook until just heated through, about 5 minutes. (Secret: adding beans at the end keeps them intact and prevents mushiness.)
7. Serve & Garnish: Ladle the chili into bowls and top with grated cheese and sour cream, as desired. Garnish with fresh cilantro and optional jalapeño slices for an extra kick of heat and brightness.
Notes
Serve with cornbread, sweet potato fries and poblano coleslaw.
* If using lower-fat content beef or turkey 93%, you will not need paper towels. If using higher-fat-content beef, line the plate with paper towels.
** GF diet – use gluten-free beer and use gluten-free conbread mix
*** SCD – use legally prepped, soaked and cooked bean recipe
To Freeze – allow any leftover chili to cool completely, then portion it into freezer-safe, lidded containers. Leave an inch at the top of the container for expansion. Chili tastes best when eaten within 3 to 6 months. Mark the use-by date on the lid. Thaw overnight in the refrigerator and reheat in a saucepan or microwave.
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4 responses to “Secret Ingredient Chili: Tips for the Ultimate Recipe”
I will try this chili, it sounds delicious. Easy to fix.
Thanks for considering the recipe. Let me know how you like it.
I made this “secret recipe chili” this evening and we loved it. My husband enjoyed the richness of the sauce – as if I’d slaved away all day – it actually took 30 minutes. It’s going to be our “go to” chili recipe! Thanks, Karen!
I am grinning to learn that it was a hit. We made the recipe this week as well!! I just finished the last bowl for lunch today. I think it tastes even better the second day.