Build a Better: Chili

Build in unexpected flavors (ditch the generic chili powder)

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“Building chili is about building layers of flavors. Spicy, innovative and unexpected flavors create the foundation of a great chili. While cumin, chili powder and cayenne pepper tend to be common additions to the DNA of many chili recipes, there’s a broad world of flavor out there to experiment with. Try a little fenugreek, turmeric, garam masala or sumac to layer in more complex flavors. Smoky paprika is my personal favorite. Tie in the flavors of the season by adding pumpkin squash or sweet potatoes. Beer adds a layer of maltiness when slow cooked with chili and unsweetened chocolate—found in rich mole sauces—is an easy choice. It’s a quick addition that will deepen the flavor if used judiciously. And much like chocolate, espresso can bring a rich, earthy depth of flavor to chili. And finally, balance out the flavors by adding a few tablespoons of sweet balsamic vinegar.”

—Carmen Marzocco, senior regional executive chef, Eurest

Little-known (and super awesome) school chili tradition

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“Chili with cinnamon rolls for school lunch? For many west of the Mississippi and throughout the Rocky Mountains, this is a perfect pairing. Still served today, the origins remain unclear. Some claim that it started with the Runza fast food chain, while others say school cooks just knew a good thing when they tasted it. When I had my first school-made cinnamon rolls with chili in Montana 25 years ago, I fell in love with the layers of flavor: sweet and savory, buttery and spicy. It’s a great combo on a wintry day.”

—Dayle Hayes, MS, RD, president, Nutrition for the Future Inc., author of the School Meals That Rock blog

Go for the dried chilies

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“The secret to great chili is great chilies. Instead of preground or generic chili powder, buy some good dried chilies — like guajillo (pictured) or ancho — and grind them to make your own custom chili powder. The flavor difference is astounding. You’ll start winning chili cook-offs! Also, try macerating the dried chilies in tequila or cerveza overnight and grinding that mixture into a paste to flavor the chili.”

—Matthew Poling, executive chef, Greeley-Evans Weld County (Colorado) School District 6

Evenly spiced and not too greasy

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“Depending on the desired amount of heat, I add my pepper (crushed red pepper or jalapeno) to my oil when I’m sauteing my onions. This disperses the spiciness throughout the entire chili rather than get heat every other bite. I use lean ground beef (90/10) to make for a less greasy chili. And be sure to brown the meat and onions first to develop more flavor.”

—Michael Tubia, campus executive chef, American Dining Creations at Herkimer College, Herkimer, N.Y.

Grilled veggies pack a punch

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“One small step that goes a long way is roasting your vegetables, especially corn. Throw corn on the cob on the grill and let it roast. And you can do that with plenty of other vegetables, too. It really deepens the flavor.”

—Eric Rudelius-Palmer, corporate chef, Taher