My chili is lacking in something. Not sure why.

[Llyra]

It just doesn't taste as-- well, TASTY-- as other people's, and I don't know why. Here's what's in it:
ground beef
hot peppers
sweet peppers
onions
garlic
(sometimes sweet corn, black beans, or both)
cumin
coriander
cayenne powder
tomatoes
tomato paste

And it just tastes sort of THIN. Not the texture of it-- it's nice and thick. That's not it-- the taste is thin. Even if I add MORE of all the spices and seasonings, it still doesn't taste as full-bodied as I've had at other people's houses.

Is there some crucial ingredient I'm missing?

Would you be willing to share your chili recipe?

[Arduinna]

I use blended chili powder along with the other spices you listed

[cristeen]

No chili powder? W/O chili, i imagine it wouldnt taste quite right.

[Magelet]

we use chili powder as well.

also, I presume your using salt, but ya know, just have to check that you are useing enough. beans take a lot of salt to taste great. Also, adding a little red wine vinegar.

[Mackenzie]

Originally Posted by cristeen

No chili powder? W/O chili, i imagine it wouldnt taste quite right.

Yup...

[nettlesoup]

How about some paprika, and I usually add some worcestershire sauce for a little extra flavour.

[lotus.blossom]

yup, chili powder! I also looooove chipotle powder. A little goes a long way!

I add peanut butter sometimes and mustard others. Gives a sweetness or savoriness.

I make mine really thick so I don't add a lot of liquid. Just a big can of diced tomatoes, no paste or sauce.....

And it always tastes better the next day so make it ahead!

[kallyn]

I can think of a few things.

First, try sauteing your veggies in some kind of fat before you add any meat or liquids. Once they've cooked a little, add in your spices. Like others mentioned, you might want to add some chili powder - at least 2 heaping tablespoons per pound of meat. Oregano is good too. Saute the veggies and spices together until they look good. Then add in the meat. By the time it's browned you should have some brown stuff on the bottom of your pot. Add in a good splash of red wine and scrape up all the brown stuff. This will give you tons of extra flavor/body! Only at this point should you add the tomatoes/beans/liquids and then make sure it simmers for at least 45 min to an hour. Any less and the flavors won't develop fully.

Taste it with 15 min to go and if it still tastes lacking, try adding something with umami. Worcestershire sauce or soy sauce are good bets.

[madskye]

I add beer and ground chipotle pepper.

I am wondering about all the posts recommending chili powder--aren't the spices she's using already what makes up chili powder?

[cristeen]

Originally Posted by madskye

I am wondering about all the posts recommending chili powder--aren't the spices she's using already what makes up chili powder?

Nope. She has no chiles listed. Dried, ground chiles of any kind. The easiest place to find them is chili powder, but ground ancho or any number of others would work. The other big ingredients in chili powder are usually garlic and oregano.

Personally, i also add worcestershire, cinnamon, cocoa and chipotle, but thats personal preference. Since you say it doesnt taste right, the first thing i would do is add a hefty amt of chili powder. After that you can tweak it, but i bet thats whats missing, assuming your ingredient list is accurate.

[HappyMommy2]

A dash of cinnamon, and lots of chili powder. You can get mild or spicy.

[journeymom]

I would add chili powder, oregano and beef/chicken broth, depending on your ground meat of choice.

[Arduinna]

Well she does have cayenne, that is a chile. I think that chili powder has paprika in it along with other chiles and spices

[cristeen]

Originally Posted by Arduinna

Well she does have cayenne, that is a chile. I think that chili powder has paprika in it along with other chiles and spices

Cayenne is all heat and no flavor though. I looked up a recipe to make your own chili powder, and it called for Ancho and New Mexico chiles as the main bulk of the mix.

Personally, i also add a can of roasted green chiles to mine.

[journeymom]

Originally Posted by cristeen

Personally, i also add a can of roasted green chiles to mine.

Sounds delicious!

[Bokonon]

This is my go-to chili recipe:
http://allrecipes.com/Recipe/The-Ult...li/Detail.aspx

And this one is a little different but outstanding:
http://allrecipes.com/Recipe/Jamaica...li/Detail.aspx

I go crazy with fresh cilantro on my chili, and DH likes a little sour cream, shredded cheese, and sriracha sauce on his!

I agree it sounds like you are missing the chili powder. I bet that will make a big difference! And how are you making it? I make mine in the crock pot, so it simmers for hours before we eat. I love that it's football season again and we make chili every weekend!

ETA: We sometimes put our chili over white rice for a different taste. YUM!

[kwilki8]

I add some cocoa powder and allspice to mine. I can't wait to make chili!

[StrongBeliever]

You absolutely have to add some chili powder! That is what makes is chili, silly. I think the chili powder that I use(bought in bulk from the health food store) is just pure ground chili peppers(of various varieties, I am sure). It is a dark brick red, has a warm and smokey scent and it is very very flavorful, without a ton of heat. In fact, I think a really good chili powder can be used *generously* to impart color, body, and of course flavor without imparting any "spiciness". Just warmth. I get my "spicy" in there with chipotle chili powder or red pepper flakes.

Another hint... I like to use a few tablespoons of molasses or brown sugar. The sweetness really helps highlight all of the other flavors, bringing them together happily, without making it "baked beany" or anything.

[velochic]

Originally Posted by Llyra

garlic
cumin
coriander
cayenne powder

For those who are saying that she doesn't have chili powder in it, these 4 ingredients are the main components of chili powder. I think too many people think that chili powder is a spice, when as a pp mentioned, it's actually a blend of spices.

OP - you are not missing chili powder because you're just putting in the ingredients of chili powder instead of paying a premium to have some factory blend them for you. I disagree that cayenne is all heat and no flavor, but you might try a powder from a different chile, such as ancho or anaheim. We really taste the flavor of cayenne in our dishes, but that could be a personal thing. A milder chile powder might be a good idea.

Coffee, strongly brewed, gives chili a good flavor as does cocoa, as a pp mentioned.

I would add dried oregano, mexican oregano if you can, which is another component of chili powder.

Make sure you salt every layer as you are building them. Salt the veg when you are sauteing them, salt the meat when you are searing it, etc.

For the most part, though, you have all that you need. Maybe you need to see if your spices have gone stale due to age. Make sure everything you are using is fresh and your meat is a good meat/fat ratio (80/20 being the best IMO).

The other thing is .... how long are you cooking it and are you developing the flavors of the meat and veg? Make sure you REALLY brown your beef and get some good caramelization on your veg.

I've won a few chili contests and these are keys to making an award-winning good chili.

[KatWrangler]

If it is too thin you add a can of refried beans. That will help thicken it up. Also, try simmering with the lid off or part way off to let some of the moisture escape.

My chili is:

Lean Ground Turkey
Kidney Beans (from dried beans)
Onion
Garlic
Ground Cumin
Chili Powder
Chopped hot peppers like jalapenos
Canned Tomatoes (chopped)
Water (but not alot! I kind of eyeball it on how much to add. I can always add more, but it is hard to take away.)

Sometimes I will add a salsa like Habenero and Lime salsa from Trader Joes.

But like Velochic said, Chili powder is a combination of spices. Not a spic by itself.

OP - Does it need salt?