What is the weirdest "secret" ingredient you have used in chili?

Cafe Society
1

I was making a pot of chili tonight, usually I put olive oil over onions and peppers, let them roast while the meat cooks, and they add a certain something to the flavor. Tonight I let them roast too much (they burned) but went ahead and threw them in anyway. Turns out they added a strange smokey sweetness kind of like bacon to the flavor so it worked.

The question is: What is the weirdest “secret” ingredient you have ever used (accidently or on purpose) and did it work or not?

I’m not asking for secret family recipes here, just certain things that made the flavor of a recipe stand out, for better or worse.

2

Coke Cola, just to get give it a hint of sweetness before the habenaro lights your ass on fire.

3

I use dried pinto beans to make chili. I make a very large pot and run some through my food processor, along w/ some additions, to make “refried beans” which I then freeze in ziplock bags. (have you priced refied beans lately?)
I often experiment using such ingredients as molasses, brown sugar or other things that strike my fancy. I’m going to make a batch in the next day or two and try a mix of pintos and black beans. Sounds like it might be a good combo.

4

Chocolate - unsweetened baker’s chocolate adds a depth to the flavor. It’s hard to describe, but it provides a foundation under the heat.

Doesn’t take much - I’ll put one square, maybe two (it’s all done to taste) into a pot.

5

Unsweetened ground chocolate – just a bit
Some sort of finely ground, toasted nuts (peanut butter is fine)
And the best of all – cornmeal masa slurry as the thickener at the end. It adds a subtle southwestern corny goodness that simply transforms the chili.

6

A couple ounces of scotch, added to the ground beef while it’s frying.

Knew a fella that swore by it, and I did it a few times.

Did it work? The way I see it, whatever flavour it added was way too subtle for the way I like my chili, and I don’t keep crappy scotch in the house. Terrible waste of a single malt.

7

A-1 steaksauce (we were desperate to save a bland batch). One tablespoon rendered a couple quarts of chili completely inedible (tasted like fruit or something).

Don’t try this at home. Or anywhere. Trust me.

8

:smack: Why didn’t I think of that, I just used a plain flour rue.

9

Or “roux”, even.

I use a small pinch of cinnamon in my chili, which just adds to the depth, without giving it a spaghetti sauce flavor. In baked beans, I’ve used a tablespoon of instant coffee, which gives a smoky flavor.

10

A handful of rolled oats - acts as both thickener and emulsifier for the sauce.

11

I always knew I would roux the day I forgot how to spell.

12

Not particularly weird, but I like to add chopped prunes to a chilli, as they make for a much richer sauce flavour, and the sweetness counterballances some of the heat from the chillis.

13

Although I’ve not tried it, I don’t dispute the logic behind pure chocolate. I’ve seen curries with similar ingredients listed.

14

Beer.

But it ain’t a secret.

15

I love adding beer to chili, and Guinness is my favorite. Works best when I do a chipotle chili, as the chipotles and Guinness both bring out a smokiness. But I make a weird, non-traditional chili. I’ve also added cinnamon, baker’s chocolate, barbecue sauce (for smoky/tangy/sweetness), sometimes beans, sometimes no beans, and I love to serve mine over pasta, which I guess is Cincinnati-style even though my chili itself isn’t anything like Skyline.

16

I use a pinch of cinnamon and a handful of dark brown sugar.

17

I add cinammon as well. I’ve also added smoked chipotles. Both made for a very tasty addition.

18

Half a cup of fresh-brewed here, then I give it an edge by adding a teaspoon of powdered kelp.

19

Well, if I told you then it wouldn’t be a secret anymore would it? :dubious:

Cumin and Chinese five spice powder.

20

I once made made chili using leftover home-smoked brisket. That was a good choice. Oh yes.