What's missing in my chili?

Garlic for sure, tomato paste, adequate salt, maybe increase the chili powder, add a jalapeno. Beef is yummier than turkey, I like to use a cheap cut of steak. I also add carrots and sweet green peppers.

Garlic.
I would add some kind of pepper. When I'm feeling lazy I just use a can of diced green chilies. Include the juice. Otherwise you can roast just about any kind of pepper yourself, then cut up and add to the chili. Or for a quick version, just chop up the pepper and saute with the onions and such.

Definitely peppers and garlic. Chile powder is a seasoning and I don't think it has enough kick to carry a meal by itself. Especially if you want the flavor to be an integral part of the dish.

I'd buy dried, roasted peppers, and let 2 or 3 simmer in a small pot of water for a while till they're soft. When they've softened, use a food processor / blender to make a paste. (You could use fresh peppers too, I just like the deeper / richer flavor that dried peppers give)

I'd saute some garlic with onions, then brown your meat, add the rest and let it simmer.

It depends on how much Chili powder you are using.
Mine always seemed anemic. Until my neighbor said to put in lots--like 1/4 cup.
(for a big pot) It seems like a lot, but it doesn't add spice, just loads of flavor.
MUUUUCH better!

Garlic and red pepper.

-Angela

Try some beer! It really gives a nice flavor to everything. If it gets too watery, thicken with some crushed tortilla chips.

I forgot: a pinch of sugar can help tomato sauces, too. I always put about a tsp in. It sounds funny, but it works.

Roasted peppers! Chipotle or Anaheims or Poblanos(sp?).

PS- I always use ground turkey. Its the hot peppers is what you are missing.

I second the garlic and sugar, also a bay leaf. I also like corn in mine (might want to skip the sugar if you do this) and black beans and/or lentils rather than kidney beans - but that's because I just don't care for kidney beans. Cheese is good in chili too but you need to add it last.

Quote:
Yep

maybe even add a beer? Also, chili takes a long time to really milk the flavor. I would add more peppers, adn chili powder, and let it simmer on the lowest possible setting for at least another hour. But not too much powder, or tommorow you might not be able to eat the leftovers!

For sure, garlic and a hot pepper. Salt maybe. My recipe has brown sugar, just a bit, and cocoa powder. It's so good!

Another vote for garlic. As for the chili powder, I find that I can put some in and taste and put more and taste...etc...and it's like I've built up a resistance to it or something. So maybe start out with ALOT of it right from the beginning, like the PP said.

I put in:

Ground beef
Chunks of tomato
Tomato sauce
Water
Tons of cumin
Tons of Chili poweder
A dash of garlic
Zucchini

I'd add garlic, chipotles in adobo sauce (2-3 chopped up for a good sized pot of chili), with vinegar (to taste) and some fresh chopped cilantro added just before serving. And of course, salt.

I'm also partial to black beans in my chili. I know it makes a mess visually of everything else in the dish, but they taste soooo good.

You might also want to try more, or a different brand, of the chili powder. Oregano or marjoram might help too.

I add spicy Italian sausage to mine that makes a nice flavorable heat.

Add a square of baker's chocolate (the unsweetened stuff) It REALLY adds to the flavor. If you don't have/don't want to add choc. you can add 1/2 cup of STRONG brewed coffee for a similar effect.