The great chili debate

[Willow]

I was just curious about any secret ingrediants or neuroses people had about their chili's, it seems to be a topic that elicites a lot of emotion in people, my tricks include:

Using a slowcooker
as many types of beans as possible
Some smoky BBQ sauce
One cup of vegetable sock.

Other than this I throw in anything I can find in my fridge and if I do say so myself, my chili is pretty good. Anyone else have trade secrets they are interested in sharing?

[Crazy Healer Lady]

Soy sauce. Really. Just a wee bit.

[Lotus]

toasting the spices over a low heat will make them pop
Never having a set recipe and winging it every time you make it......never the same.
fresh jalepeno peppers sliced and added last to give a crisp heat towards the end.
cayenne pepper in a dried powder form added before simmering for long hours.
Serving mine with blue corn tortilla chips adds an extra punch.
Soupy or thick depending upon my mood.

I try to work on different levels of heat with each bite as you can see.

I am fully capable of making both a meat or vegan chili. Remember that vegan version will be hotter because the fat is not there to cut the spice.
Zuccini (spelling) the squash is very good in chili. Corn is also good to add.


BB
Lotus

[Willow]

I love corn, but I have never tried Zucchini, I will have to give that a shot next time.