What special ingredient do you put in your homemade chili con carne recipe?

1. 92

   Phyllis Doyleposted 8 years ago

   What special ingredient do you put in your homemade chili con carne recipe?
   
   I like Italian sausage in mine. Sometimes I use the spicy sausage and other times the mild.
   
   Photo credit, Wikipedia Creative Commons by Carstor.
   
   

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2. 85

   DzyMsLizzyposted 8 years ago

   As a vegetarian, I don't make chili con carne; I make chili con CORNY.  ;-)  I add corn.    And I make a spicy pilaf from bulgar wheat to substitute for the meat.

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   1. 92

      Phyllis Doyleposted 8 years agoin reply to this

      Very interesting recipe, MsLizzy. It is not chili con carne, though. I think I would like the corn, but not the bulgar wheat. Thanks for commenting.

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   2. 85

      DzyMsLizzyposted 8 years agoin reply to this

      Actually, the wheat is very mild, and takes on whatever flavors you add with spices, etc.  The texture ends up much like crumbled ground beef.  In fact, I also use this mix in my enchiladas; people don't believe they're vegetarian!

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3. 60

   dorbledogposted 8 years ago

   Instead of ground beef, I use shredded beef. It takes longer to cook, but it's well worth the time.

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   1. 92

      Phyllis Doyleposted 8 years agoin reply to this

      Hi dorbledog. I bet it is good with shredded beef. Thanks for commenting.

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4. 77

   Kathleen Cochranposted 8 years ago

   I top it with a dollop of sour cream. Makes it a real treat!

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   1. 92

      Phyllis Doyleposted 8 years agoin reply to this

      That sounds good, Kathleen. Thanks.

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5. 62

   gerrywalkerposted 8 years ago

   Mushrooms! . In fact i use baby bellas and call it Bella Chili.
   I started this when I was married and my husband didn't like chili beans, so I substituted mushrooms. They are a little chewy and of course take on the flavor of the sauce; since i'm alone now I use both beans and mushrooms for a delicious chili.  You can use canned mushrooms but I do prefer the fresh ones.

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   1. 92

      Phyllis Doyleposted 8 years agoin reply to this

      I love bella mushrooms, but never tried them in chili. I bet it is good.

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6. 91

   Rachel L Albaposted 8 years ago

   I used to use just plain chopped tomatoes.  But I found that a jar of salsa adds so much more flavor.  Also just one tablespoon of white vinegar and lots of chili powder.

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   1. 92

      Phyllis Doyleposted 8 years agoin reply to this

      Sounds like a great chili, Rachel.  The salsa and extra chili sauce must really perk it up. Thanks.

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7. 87

   MizBejabbersposted 8 years ago

   We have our own special brand of chili powder. If the store is out of that particular brand, we don't make chili until we can buy some more. I used to add Worcestershire sauce and bay leaves until my husband let me know he didn't like it.

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   1. 92

      Phyllis Doyleposted 8 years agoin reply to this

      Hi MizB. A favorite brand really makes a difference. I  also stick with the brand I like. Thanks for commenting.

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8. 94

   lisavollrathposted 8 years ago

   I'm vegan, so my chili has no carne, but it does contain pumpkin, which makes it rich and thick. Also, just a touch of cinnamon, mixed in with more traditional chili spices like cumin and red chili powder.

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   1. 92

      Phyllis Doyleposted 8 years agoin reply to this

      OMGosh, Lisa - I never heard of anyone using pumpkin in their chili recipe. I bet it does give it a nice thick texture. And a touch of cinnamon probably adds a subtle mystery to the taste. Thanks for commenting.

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9. 71

   Old-Empresarioposted 8 years ago

   I use ground ancho chilis instead of chili powder. Meat is boneless beef chuck. I also use masa to thicken it.  I don't put beans in. Then there are the assortments of typical spices/herbs, garlic, onions, tomatoes, etc.

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   1. 92

      Phyllis Doyleposted 8 years agoin reply to this

      My gosh that sounds so good. Beef chuck has such a great flavor and I bet the masa adds more flavor also. I will have to try this recipe. Thanks Old-Empresario.

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   2. 71

      Old-Empresarioposted 8 years agoin reply to this

      Got the recipe from epicurious,com and it's amazing. During the time it's simmering before you chill it and add the masa, you can taste it. You may want to just eat it as-is without the masa and tomato paste. My favorite!

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   3. 92

      Phyllis Doyleposted 8 years agoin reply to this

      Awesome.!  Thank you so much.

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10. 68

    hubsyposted 8 years ago

    I like to add cocoa powder and cinnamon, it sounds weird but goes so well with meat, especially if you use dark cocoa.

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    1. 92

       Phyllis Doyleposted 8 years agoin reply to this

       Wow - I never heard of anyone using cocoa powder in their chili recipe. Thanks for answering, hubsy.

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