How do you make your chilli really tasty?

[Bemyclementine]

Mine always seems a bit bland.

I soften diced onion, garlic, chopped pepper. Add mince and brown. Tin tomatos, oxo cube (my mum always did....) kidney beans, chilli powder. Simmer. What am I missing?

DH is toasting cumin & coriander seeds for our chili as we speak. He sweats the onions for a really long time and also uses fresh chopped birds eye chilis and fresh ginger rather than powder. Doesn't move the mince around much as it browns, you want to get som maillard effect on the meat. Then simmer the whole thing for a minimum of 2 hours.

Coffee. Honestly it really works.

Make half a cup of really good strong black coffee and mix it in after you've browned off the onions and added the mince. Give a really rich deep flavour

Ground cumin and coriander

Oh crikey loads of ideas here thank you! I want to make it tasty rather than hot (so the DC will enjoy it, they don't mind a bit of spice)

I've been making how my mum did in the 80s 🤣

tomato puree, smoked Paprika, chopped (tinned) tomatoes with chilli

Oh god. I made that one after a glut of aubergines.

it was hands down the best chilli I have ever tasted, but I damn near farted myself inside out afterwards.

also.. the malliard reaction and dark muscavado sugar are what makes a chilli.

This is my favorite recipe

If you want something quick and easy, without going too overboard on extra ingredients, I always add a bit of HP sauce to mine. It seems to make a difference!

Teaspoon of top quality cocoa powder and a shot of espresso. And Henderson’s Relish is a must.

Something smoky- chipotle paste or a smoky bbq sauce and always smoked paprika. lime juice (half-1 lime). Cocoa powder- 1 tbsp for a huge batch, you can add some later so start with 1tsp. Cumin and dried oregano.

Top with fresh coriander, sour cream and occasionally a spicy cheese

Chipotle sauce/paste or in adobos is brilliant.
I always use refried beans rather than kidney beans aswell for a nicer texture.

I brown my onions rather than sweat. The spices I add are oregano, smoked paprika, a bit of cumin, coriander, some ground cinnamon, chilli powder and some cayenne pepper. I also add a good glug of Worcester sauce.

I always put a glass of red wine in, plus some ground cumin, coriander and smoked paprika.

Sm9ked paprika and cumin

Also, you need to be putting the spices in when you've browned the meat, a fry them off for a minute or two before adding your wine...then simmer that for couple of mins before adding tomatoes

https://www.bbcgoodfood.com/recipes/chilli-con-carne-recipe

Can't beat the classic ^

But I swap the beef mince for venison mince as it makes it heartier and the flavours are much better & add 3-4 fresh red chillies.

Absolutely delicious.

Cumin, Cinnamon & Chilli plus red wine, tomato purée and tinned toms (not too watery ones)

Cumin, thyme and chilli powder are the spices i use, and a splash of red wine vinegar. I also use kidney beans in chilli sauce and then cook really low for a couple of hours.

I use the same as you, plus smoked paprika and some cocoa powder, and a splash of Worcestershire sauce

Cumin, coriander and paprika, also, either mushroom ketchup or Maggi seasoning.

.

Cumin and coriander, cocoa powder, and the Nigella recipe I use include ketchup and tomato purée, which I think helps for depth of flavour.

I do this too. Much tastier. i always use double the garlic and onion in any recipe because we like loads of sauce so add an extra tin of tomatoes. To my chilli I add lots of oregano and cumin as well as the steps you've mentioned, OP, and quite a lot of tomato puree too. (heaped tablespoon).

I am the chilli queen. You need a bit of salt, dark chocolate and red wine. And be generous with the latter two.

Smoked paprika, bbq sauce, nduja paste