# What is the weirdest "secret" ingredient you have used in chili? **URL:** \ **Category:** Cafe Society\ **Created:** [December 9, 2005, 11:58pm UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969 "2005-12-09T23:58:43Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![jackelope](https://avatars.discourse-cdn.com/v4/letter/j/a6a055/32.png) [@jackelope](https://boards.straightdope.com/u/jackelope)\ **Post date:** [December 10, 2005, 3:13am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/21 "2005-12-10T03:13:16Z")
> [@lonesome loser](#): > > Beer. I use beer too, but I add it during the “internal mixing” stage. I’ve used coffee too; a half-cup or so of extra-extra-strength chicory coffee from Cafe Du Monde. (By the way, for some reason all the Asian grocery stores around her have Cafe Du Monde chicory coffee for about 1/3 the price at the “regular” grocery stores.) ---
**Author:** ![Xixox](https://avatars.discourse-cdn.com/v4/letter/x/13edae/32.png) [@Xixox](https://boards.straightdope.com/u/Xixox)\ **Post date:** [December 10, 2005, 3:17am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/22 "2005-12-10T03:17:26Z")
I always make chili for company potluck days, and I try different twists each time. So far the best reaction was from adding KC Masterpiece BBQ sauce, tequila and lime when roasting the meat & onions. I’ve gotta give that chocolate idea a try… sounds very interesting. ---
**Author:** ![JustAnotherGeek](https://avatars.discourse-cdn.com/v4/letter/j/58f4c7/32.png) [@JustAnotherGeek](https://boards.straightdope.com/u/JustAnotherGeek)\ **Post date:** [December 10, 2005, 3:25am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/23 "2005-12-10T03:25:14Z")
> [@nd\_n8](#): > > > [@teela brown](#): > > > > 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. > > :smack: Why didn’t I think of that, I just used a plain flour rue. Why go to all of that trouble? Crumble in some _corn torilla chips_ before you let it simmer. 😃 ---
**Author:** ![danceswithcats](https://avatars.discourse-cdn.com/v4/letter/d/9e8a1a/32.png) [@danceswithcats](https://boards.straightdope.com/u/danceswithcats)\ **Post date:** [December 10, 2005, 4:11am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/24 "2005-12-10T04:11:45Z")
A handful of whole dried piquins. They help kick it up a notch during slow cooking. ---
**Author:** ![Kolak\_of\_Twilo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kolak_of_twilo/32/73_2.png) [@Kolak\_of\_Twilo](https://boards.straightdope.com/u/Kolak_of_Twilo)\ **Post date:** [December 10, 2005, 4:24am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/25 "2005-12-10T04:24:29Z")
Well, these were already listed in seperate posts but I always put both in my chili - coffee and unsweetened chocolate. They give it a deep rich flavor that balances the heat from the jalapenos. I will refrain from commenting on those of you who said cinnamon. 😛 ---
**Author:** ![Billy\_Powell](https://avatars.discourse-cdn.com/v4/letter/b/e8c25b/32.png) [@Billy\_Powell](https://boards.straightdope.com/u/Billy_Powell)\ **Post date:** [December 10, 2005, 4:26am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/26 "2005-12-10T04:26:53Z")
Coursely ground horsemeat. I was living alone at the time, in France, and got a tube of it at the local supermarket. No beans, just a bunch of serrano peppers (they called them “Moroccan” peppers, but I think they were serranos – same shape, size, level of heat, grassy flavor), the meat, some unsweetened chocolate, cumin, and the usual other accompaniments, except tomato. I doubt that would fly in Texas, though. ---
**Author:** ![Billy\_Powell](https://avatars.discourse-cdn.com/v4/letter/b/e8c25b/32.png) [@Billy\_Powell](https://boards.straightdope.com/u/Billy_Powell)\ **Post date:** [December 10, 2005, 4:30am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/27 "2005-12-10T04:30:26Z")
And beer as well – that 8.5% cheap stuff they sell in dark blue 16 oz cans – plus some plonk they sell in the 1.5 liter plastic bottles for $1-2. Gotta have beer in chili, but the wine was OK too. ---
**Author:** ![Zabali\_Clawbane](https://avatars.discourse-cdn.com/v4/letter/z/ecd19e/32.png) [@Zabali\_Clawbane](https://boards.straightdope.com/u/Zabali_Clawbane)\ **Post date:** [December 10, 2005, 4:32am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/28 "2005-12-10T04:32:12Z")
I’ve put in about a teaspoon of French’s yellow mustard to give it extra tangy kick. ---
**Author:** ![Billy\_Powell](https://avatars.discourse-cdn.com/v4/letter/b/e8c25b/32.png) [@Billy\_Powell](https://boards.straightdope.com/u/Billy_Powell)\ **Post date:** [December 10, 2005, 4:39am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/29 "2005-12-10T04:39:25Z")
Zabali – if you try mustard again, you’d probably really enjoy dry-frying some little brown mustard seeds (watch out, they pop like crazy if you don’t keep an eye on them) and tossing them in. That and fenugreek powder are totally to my liking for flavoring. ---
**Author:** ![nd\_n8](https://avatars.discourse-cdn.com/v4/letter/n/439d5e/32.png) [@nd\_n8](https://boards.straightdope.com/u/nd_n8)\ **Post date:** [December 10, 2005, 4:42am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/30 "2005-12-10T04:42:04Z")
I’m going to have to try the chocolate idea, it sounds interesting. Usually I use coffee in brown gravy, I love the rich color and the bitter sets off the saltyness nicely, I imagine the same would be true for chili. I have used cinnamon but have to be careful, just a tad is good but too much is rancid. Always thought of this as Cincinnatti style (cinnamon, shredded beef, no beans, thick as putty served over spaghetti with an artery clogging amount of shredded cheese and a few fresh onions). I will find out tomorrow at work if the burnt onion/jalapeno mix worked out, the smokeyness is not too far off of a chipotle flavor. Any weird alternative starches? I used spaghetti in this one but sometimes use potatos. ---
**Author:** ![FilmGeek](https://avatars.discourse-cdn.com/v4/letter/f/b19c9b/32.png) [@FilmGeek](https://boards.straightdope.com/u/FilmGeek)\ **Post date:** [December 10, 2005, 4:43am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/31 "2005-12-10T04:43:04Z")
I’ve never understood why people need to thicken their chili. Mine is super thick after simmering for a few hours. I make mine with pot roast or pork roast, black, red and kidney beans, a can of corn (yum!) and whatever kinds of tomatoes strike my fancy (stewed, diced with garlic, etc). Roasted peppers are a must. I usually add a poblano, an anaheim and a jalapeno. ---
**Author:** ![Kolak\_of\_Twilo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kolak_of_twilo/32/73_2.png) [@Kolak\_of\_Twilo](https://boards.straightdope.com/u/Kolak_of_Twilo)\ **Post date:** [December 10, 2005, 4:46am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/32 "2005-12-10T04:46:02Z")
> [@Billy Powell](#): > > Coursely ground horsemeat. I was living alone at the time, in France, and got a tube of it at the local supermarket. No beans, just a bunch of serrano peppers (they called them “Moroccan” peppers, but I think they were serranos – same shape, size, level of heat, grassy flavor), the meat, some unsweetened chocolate, cumin, and the usual other accompaniments, except tomato. I doubt that would fly in Texas, though. That wouldn’t get you strung up in Texas. Now, _beans_ in chili? In that case you’re on your own, pardner. ---
**Author:** ![nd\_n8](https://avatars.discourse-cdn.com/v4/letter/n/439d5e/32.png) [@nd\_n8](https://boards.straightdope.com/u/nd_n8)\ **Post date:** [December 10, 2005, 4:46am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/33 "2005-12-10T04:46:07Z")
> [@Billy Powell](#): > > Coursely ground horsemeat. I was living alone at the time, in France, and got a tube of it at the local supermarket. No beans, just a bunch of serrano peppers (they called them “Moroccan” peppers, but I think they were serranos – same shape, size, level of heat, grassy flavor), the meat, some unsweetened chocolate, cumin, and the usual other accompaniments, except tomato. I doubt that would fly in Texas, though. Sounds good but I think they hang people in Texas for that. ---
**Author:** ![lonesome\_loser](https://avatars.discourse-cdn.com/v4/letter/l/c68b51/32.png) [@lonesome\_loser](https://boards.straightdope.com/u/lonesome_loser)\ **Post date:** [December 10, 2005, 5:10am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/34 "2005-12-10T05:10:21Z")
There is not a durn thing wrong wit beans in chili. I would bet you in a great chili with the mest cooked very tender I could put a piece of meat and then a bean in your mouth and you could not taste the difference. But then I’m a believer in the more in a chili the better. It’s all about combining tastes. ---
**Author:** ![lonesome\_loser](https://avatars.discourse-cdn.com/v4/letter/l/c68b51/32.png) [@lonesome\_loser](https://boards.straightdope.com/u/lonesome_loser)\ **Post date:** [December 10, 2005, 5:11am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/35 "2005-12-10T05:11:43Z")
One of these days I really have to learn how to type. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [December 10, 2005, 5:22am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/36 "2005-12-10T05:22:08Z")
I think [this site](http://home.discovery.com/fansites/cookininbrooklyn/recipes/chili.html) wins! ---
**Author:** ![MoodIndigo1](https://avatars.discourse-cdn.com/v4/letter/m/e8c25b/32.png) [@MoodIndigo1](https://boards.straightdope.com/u/MoodIndigo1)\ **Post date:** [December 10, 2005, 5:33am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/37 "2005-12-10T05:33:03Z")
The best chili I ever made used up some leftover ground moose that had been sitting in my freezer for long enough. I never managed to make another pot that got so many “oohs” and “aahs”. The chocolate idea sounds good to me. I already use coffee or tea (not the powder, the brewed or steeped kind) to deglaze pans instead of water. ---
**Author:** ![Kolak\_of\_Twilo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kolak_of_twilo/32/73_2.png) [@Kolak\_of\_Twilo](https://boards.straightdope.com/u/Kolak_of_Twilo)\ **Post date:** [December 10, 2005, 6:48am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/38 "2005-12-10T06:48:19Z")
> [@lonesome loser](#): > > There is not a durn thing wrong wit beans in chili. Sorry pardner but we’re gonna have to agree to disagree. I grew up in Texas and tho I left long ago I still make Texas style chili. And there surely are not any beans to be found in it. If you want beans I’ll serve them on the side. Most true chiliheads look on beans as filler and I tend to agree. At the Terlingua World’s Chili Championship (held every year starting in 1967) the official anthem is a song by Ken Finlay called _If You Know Beans About Chili, You Know That Chili Has No Beans_. In keeping with that idea no chili recipes with beans are allowed in competition. But by all means, if you want beans in your chili go right on ahead. Just don’t expect me to eat it. 😃 ---
**Author:** ![Snooooopy](https://avatars.discourse-cdn.com/v4/letter/s/ee7513/32.png) [@Snooooopy](https://boards.straightdope.com/u/Snooooopy)\ **Post date:** [December 10, 2005, 7:09am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/39 "2005-12-10T07:09:15Z")
I ground up the bodies of Scott Tenorman’s parents. ---
**Author:** ![Uncommon\_Sense](https://avatars.discourse-cdn.com/v4/letter/u/f9ae1b/32.png) [@Uncommon\_Sense](https://boards.straightdope.com/u/Uncommon_Sense)\ **Post date:** [December 10, 2005, 7:22am UTC](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969/40 "2005-12-10T07:22:06Z")
:::que up the Rolling Stones::: Brown Sugar. [Previous page](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969.md?page=1) [Next page](https://boards.straightdope.com/t/what-is-the-weirdest-secret-ingredient-you-have-used-in-chili/334969.md?page=3)