Half cup of sugar.
Half a jar of the hottest salsa you can find.
People eat, taste the sugar and say, “umm…nice slight sweet taste.”
Two minutes later, they are blowing their nose, taking a drink of water and they won’t get a cold or the flu for months.
Seriously…great additions!
I’m with you. I don’t like to muck things up with thickeners of any sort, when you can accomplish the same thing with time.
Here’s sacrilege for the Texans in the group (who I enjoy poking with a stick whenever possible): I prefer to make my chili with chicken and black beans. Go ahead, choke on it.
My SIL the corn freak adds…corn. And hot peppers.
Adding chocolate to Mexican dishes is common. It’s called a mole (prounced mo-lay, and spelled with an accent / over the “e.”)
The chololate idea sounds good.
A minor hijack: It’s not chili, but I used to go to an annual 3-day bender in the woods in which the cooks would put a pinch of gunpowder in the barbeque sauce. It was good.
And the salt peter probably kept some of the misbehavior down… 
I love corn in chili. Deelicious.
The more beans the better.
I do need to learn to make my own chili powder mix. The storebought kind I like is local and we’re moving next year.
Finely chopped chorizo, and stir in some sour cream just before serving. But what really brings out the flavour for me is to make it the day before and let it overnight in the fridge.
Hear, hear on making it the day before. Two or three days if you can. It lets the flavors meld and mix.
I confess, I’m a “beans in the chili” kind of guy. I like a variety of beans–mostly pinto beans, but I like adding black beans and black-eyed peas also. I’m going to give the corn a try (I like corn in soup), but I’m not sure I’ll be able to get away with calling it chili after that. 
I’m a big fan of beer in chili. I tend to go for porters and stouts. I did a batch last week, though, where I used zinfandel (red wine). What a great flavor it added! I used about half of a $9.50 bottle.
No big secret, but I saute the peppers, onions, and garlic in sesame oil in advance. That adds a different kind of kick to them.
Fresh spices make a big difference! I chop up the cilantro right before it goes in, and grind the peppercorns straight into the pot. I’ll use canned chilis if I can’t get fresh ones, but if I don’t have fresh garlic and onions, it’s just not worth making the chili.
Thickening agents? If you need thickening agents, you’re trying to do the job too darned fast. Take your time, don’t use too much liquid in the beginning, and there’ll be no need to thicken it artificially.
And so then I assume it was your toliet that was filmed in the beginning of “Trainspotting”?
Go to the Penzeys website and order yourself the following:
Ancho chili powder
Cumin
Chipotle chili powder
Mexican oregano
Spanish paprika (has a wonderful smoky flavor)
The mix is entirely based on your tastes, but I would suggest starting with a 3:1 mixture of ancho and cumin, adding chipotle carefully, e.g. 3 TBSP ancho, 1 TBSP cumin, 1 tsp chipotle, 1 tsp paprika. The oregano can be added fairly liberally. I haven’t tried their prepared mixtures, but generally I prefer more cumin than most people (1:1 is common for me).
I didn’t post until now since I thought using Guiness or extra strong dark roast coffee was normal, and thus would not qualify for weird. And it appears to be so, considerin’ how many here abouts do so.
I realized over the years that cumin is considered some weird exotic ingredient by many - huh? I can’t imagine a kitchen without it. I also use coriander (i.e. the seeds, not the leaves - that’s cilantro - which I also use.)
I understand about Texas chili also, but my mom was born there and always used beans in her chili. I think the factor of how many mouths you need to feed comes into play - making Texas chili gets expensive quick. Adding a pound of pinto beans stretches it out pretty well.
My favorite is the bane of Texas - yep, vegetarian chili. (Most of my cousins do think that there is something ‘not quite right with me.’ I won’t deny it 
)
The strangest chili I ever made was by converting left over spaghetti sauce. (Money was a little tight at the time.) Turned out pretty good mild chili, just Italian flavors, rather than Mexican.
AP
Gotta have cumin in chili. I didn’t list it because it’s just part of the base, like the tomatoes and meat.
Coriander seed in chili? I’ll have to give that a shot. You grind them with a mortar & pestle first, or pop 'em in whole? It’s a whole different taste from fresh cilantro.
I’ve gone either way, use a pinch in the beginning with the oil, then a pinch more here and there, about 1/4 of the amount of cumin. I use ground more often since that is what I usually find in the stores. ( 
that I do not have mortar and pestle - which do you prefer - stone or wood? I don’t see how wood holds up though.)
Need to try the sesame oil - usually I use either olive or corn oil.
Things that usually go into my chili, besides the usual:
– A heaping tablespoon of Asian black bean and garlic paste
– A couple glugs of Worcestershire sauce
– A couple glugs of balsamic vinegar
Nobody can ever figure out what they are, but they add a certain level of complexity. Actual chili-related ingredients vary depending on what I have in the house, and may include Vietnamese chili sauce or paste, fresh jalapenos or habaneros if I’m feeling masochistic, chipotles, dried and reconstituted anchos, and whatever else strikes my fancy.
Once upon a time a very good friend of mine and I were camp counselors. It was our night to make dinner, we chose, Chili. While stirring the pot, his chewing gum fell out of his mouth and landed in the chili. We stared at each other, he pulled it out and popped it back in his mouth. We continued as if nothing had happened. No one died and we got many compliments on our chili. It comes up everytime one of us even mentions chili.
Maybe not a weird addition but certainly a great addition to any chili… Imported Hungarian Hot Paprika (They also have smoked versions!). Makes the best bowl of Red, perfect heat.
I use 1/3 to 1/2 cup of honey. I’m suprised no one mentioned that one yet. I also use cumin and cinnamon. My chili is with beans and tofu (and ground beef/turkey). Sometimes I add tomato pasta sauce if the chili doesn’t look “red” enough.
Try hot Spanish paprika for a very different taste and still get the heat.
I’m guessing the burnt onion/jalapeno worked, I took a gallon and a half to work and it dissapperaed quickly (they scraped the bowl out for the last tid bits), definatey going to do that again. I only add thickeners because I like to cook the spaghetti in the chili while it is simmering and I make it quite watery, letting it simmer too much past the time that the pasta is done makes it mushy. If I use potatos for a starch then it can simmer all night and get thick on it’s own. I’m not sure about tofu though…
So if one were to make a nice pot of chili in one’s slow-cooker on a balmy 72 degree Tucson winter day in December, and one were to accidentally put just a tad too much cinnamon in it, having been persuaded by the suggestions of this thread to include the spice, would there be any way to mask or undo that?
Anybody?
Yikes! I know the feeling. It’s difficult to mask cinnamon, since it is such a strong flavor. I would recommend adding more earth flavors to try and balance the sweetness - cumin, coriander, cloves?, also oregano. A dash of black pepper maybe. Be careful. It’s all too easy to go to far the other way and end with ‘something.’ Worse comes to worse, add lentils and call it a daal