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I love to put lemon zest or lemon juice in just about everything I cook.  It makes a great salt substitute.  For chili I add a pinch of lemon zest when I am browning the meat, then I add the juice from one half of a lemon for a large pot of chili.  Add a little at a time so you do not ruin the chili.  The lemon also makes it possible for me to make my chili just a little hotter, as well.

chicagosinger

Vinigar!

Before I brown the meat I saute chopped onion with a few strips of bacon... I then remove the bacon and let it drain on papertowels while I brown the ground beef (in the bacon grease with the onions).  When the ground beef is brown, crumble the bacon on top... proceed with your recipe as usual!  The bacon adds so much flavor - no need for salt!!  :)

two special secret ingredients:  Vinegar, and a little sugar! The combination, makes a spectacular chili concoction!The Vinegar adds the tang and the sugar helps to balance the vinegar and the tomatoes! Try it, you'll be amazed.

ahtinahw

Granny Smith Apples, and a little cinnamon...

I usually put green or red peppers in it (not the hot ones).  I also put some honey in it to make sweeter.

QponPatty

As I'm browning the meat, I put in the chili powder.  Gives the meat lots of flavor and it doesn't get lost in the liquids.  I also throw in one small piece of dark chocolate about 15 minutes before serving.

I use black eye peas, jalapeno pinto beans, black beans and collard greans in my chili recipe.

I like to use one cup of frozen corn and one square of unsweetened baking chocolate. The chocolate cuts any acidity from the tomatoes and the corn adds sweetness. Adding corn also bumps up the protein since corn and beans form a "perfect protein," a trick learned from the American Indians (i.e Succotash.)

I love to use brown sugar after I have cooked my meat I let it simmer about 20 minutes before adding ingredients.

Some of my family do not like to bite on beans, so I use refried beans, or bean dip in my chili, it also thickens it.

To home-made Chilli I add 1 square of "Bakers' Semisweet or Bitter Chocolate" at the end of cooking.

Stir, stir and Bob's your uncle.  [from an old Mexican recipe]

  I NEVER HEARD OF PUTTING DARK CHOCOLATE IN CHILLI.................ITS WORTH GIVING IT A TRY  THANKS BULLSKINNER

To home-made Chilli I add 1 square of "Bakers' Semisweet or Bitter Chocolate" at the end of cooking.

Stir, stir and Bob's your uncle.  [from an old Mexican recipe]

I saute the onions & garlic in a mix of half olive oil and half red wine, and instead of meat, I use Vegie Crumbles.  I use lots of beans in my chili, too.

I put 1 Tablespoon of sugar and a cup of strong brewed coffee in my chili.It gives it a bolder flavor.

i like to slow cook my pinto beans in coors light beer first, its an old trick us road guys use.

My secret chili ingredient is alittle sugar to throw off the spicey flavor

Hello to all,

I am finding more uses for the season mace.

I am open to hearing about other uses

for the season also!

Thanks to all -- happy, jolly

holidays!

chummbawummba

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