My Crock Pot keeps giving me longing looks from across the kitchen. It knows what time it is—time to break out that can of chili beans that’s been hiding in the back of the pantry since last winter behind the green beans, chicken broth, and the extra can of tomato paste I like to always keep on hand.
I love chili, and all that it connotes: sweaters, football Saturdays, simmering spicy goodness that warms you up from the inside out. And I’m not one of those people who swears by “my” chili recipe either—I like to experiment. One of the most amazing chili secrets I discovered a few years ago is adding a little butter to the mix…it’s one of the secret ingredients in the famous Chasen’s Chili recipe. I couldn’t believe what a difference it made in the flavor, fat grams be hanged. It was amazing! Here are a few more tricks of my chili trade—10 tips that keep my Crock Pot guessing about what’s coming next. When it comes to the relationship between a girl and her Crock Pot, you’ve gotta keep things spicy.
1. Veggies: Try a meatless chili, adding veggies for texture and flavor instead of beef: eggplant, zucchini, mushrooms, carrots, etc.
2. Corn: Fresh or frozen corn kernels add a touch of sweetness and texture to chili.
3. Cinnamon: Toss a single cinnamon stick into a simmering pot of chili.
4. Chocolate: What chocolate does for mole sauce it will also do for your chili.
5. Ale or Beer: Add a bottle of dark, bitter beer or ale for richer flavor.
6. Masa Flour: Corn-based masa flour added the last 20 minutes or so will thicken and sweeten chili.
7. Oregano: Nothing beats bland chili like a spicy oregano—fresh or dried.
8. Black Beans: Black beans add fiber and flavor.
9. Sriracha: When your chili needs a little heat, reach for the Sriracha.
10. Molasses: Just a tablespoon or two is all you need to add rich malty sweetness to savory chili.
Norwizzle's Almanac 