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?

Dark chocolate, always.

Cocoa powder makes it really rich.

I'm not a coffee drinker, but in chilli with a bit of bitter dark chocolate or cocoa and you're onto a winner.
Also cumin in abundance, ground coriander and fresh to serve.
Anything with mince you have to almost caramelise the mince, Gordon says, "no brown, no flavour" and I reckon our gord knows his shit.
Cook out tomato paste in the browned mince, really let its flavour bloom and dried thyme and oregano are both wonderful additions.
Smoked paprika is definitely a good heat for your DC, cayenne or even a strongg chili powder may be too hot. Bit of sugar once your sauce has thickened to desired consistency to balance the acidity from the tomatoes and don't worry about seasoning it as you go. Instead of salt I use aromat because it has msg in and just enhances everything. If my dp would let me I'd put that on toast 😁
To serve with chilli I do white rice but I peel and slice tatties into chips/wedges par boil for about 5 mins and then drain and steam them, letting oil heat up in roasting tray but I season them with a rub of garlic powder, smoked paprika, onion powder, celery salt and white pepper then cook for 10 mins each side until crispy.
If I've guests and I do this I then glaze with Thai sweet chilli and then roast another 2 mins, then add a fuck load of Mexican chili cheese, (cheddar on the dcs) and top with sour cream. Its extra but if I'm going to make a slow cooked chilli ill usually do it for pals and sides just add to the pimping up a meal for me

Cumin and paprika needs to be equal quantities to your chilli powder - add these to veg before the mince.

I use 3 types of chilli, 2 types of paprika, beef stock cube, cinnamon stick, bay leaves, tomato puree and chopped, oh and a bit of cumin and some oregano

I also use malt vinegar and dark brown sugar

look up Gordon Ramsay chilli, that’s what mines based on. I’ve tweaked and perfected it over years

Add a tablespoon of umami paste. Really increases the depth and savoury flavour

Cumin. A slug of soy sauce, ketchup to sweeten a little.

Lots of cumin and oregano. Different beans give a better texture, too - I tend to use kidney beans and either pinto or black beans as well, then some sweetcorn for colour and an extra dimension of flavour

You need some brown spices in there to add flavour & warmth, use fresh & smoked chilli’s and tomato purée.

Use one whole red chilli (not chilli powder or flakes), ancho chilli to add smokiness and some smoked paprika. Tomatoe purée (which you need to cook off) will add depth of tomato flavour.

I also recommend using black beans instead of kidney beans.

Cumin, marjoram and a crumbled beef stock cube.

Ground coriander and cumin. Paprika.
Garlic and ginger
Cocoa powder
Seasoning drops

Mr Veg uses this recipe and it's a bit of a faff but the flavour is incredible. The ancho chilli gives the chocolate flavour so you don't need to use any actual chocolate.

Edit: it's not too hot for me and I'm a terrible chilli wus.

https://glebekitchen.com/chile-colorado-the-best-beef-chil/

Cinnamon!

Cumin, coriander (ground, not fresh), smoked paprika, chilli powder. Sometimes add some cocoa powder too. And salt & pepper.

I really like the chilli recipe from Rukmini Iyer's The Green Roasting Tin. It's vegetarian/vegan but you could adapt it to include meat if you wanted to. Its cooked in the oven, which deepens to flavours.

Red wine, cumin, dried coriander, chipotle flakes, smoked paprika, big knob of butter for smoothness.

Baked beans!

I do.. mince.. onion.. garlic.. red pepper...1 green and 1 red chilli.. red wine..oxo cube..tom puree...sugar...cumin..cinnamon...ground coriander...paprika.. chilli powder and flakes.. cayenne pepper. Chopped tomatoes

Cinnamon!

Grated carrot. Chipotle paste . Paprika. And loads of garlic. Cook for a long time in a slow cooker . I pressure cooker mine then add baked beans and kidney beans. The baked bean sauce seems to smooth the chilli (because I use a lot of it ) .

I use actual chillis or chilli flakes & paprika, also 2 tsps cumin, and put some chopped fresh coriander in at the end.

What also makes a difference is chopping up the onions & garlic really fine (I do it in a food processor) and cooking them really gently in oil for ten minutes, adding the chillis/spices after five minutes so the heat activates the flavours. Before you add your meat or lentils, tomatoes or passata, stock and beans.I also add a bit of ketchup for sweetness.

Taste it at the end and it may still need a pinch or two of salt.

I serve it with sour cream or yogurt, & grated cheese on top.

Caramelise your onion slowly and well. Same with minced beef. Plenty of garlic. Cumin, paprika, smoked paprika, oregano, cocoa powder, good chilli paste, fresh thyme, black pepper, salt, tiny bit of dark brown sugar good tinned tomatoes. Cook out your spices with the onion/garlic/meat before you add tomatoes. I scorch a green bell pepper and dice it into big pieces. A beef stock pot and water. Cook low and slow. Bonus if you can leave it in the fridge till next day too.

My secret chili ingredient is a jar of Lloyd Grossman Bolognese sauce.

Oh and beans of course

Another vote for the BBC Good Food recipe. Turns out perfect every time.

I do this too, makes a difference. I often add a chopped fresh chilli as well. I don't put a stock cube in but I do add plenty of salt and black pepper. Cooking for a long time is important, I cheat and do it in the pressure cooker, adding the tinned beans once I've dropped the pressure and giving them a while to infuse.