Creating your own chili recipe is all about experimentation and personalization, blending tried-and-true recipes with your unique culinary touch. The best way to start is by using a recipe you’ve already tested and enjoyed as your foundation. Familiarity with the base recipe gives you a solid understanding of the essential components—such as meat, beans, tomatoes, and spices—so you can confidently tweak it without losing the dish’s core appeal.
To make your chili stand out, consider adding special ingredients that reflect your personal tastes or cultural inspirations. These might include unconventional additions like a splash of coffee or beer for depth, dark chocolate for a hint of richness, or a handful of roasted vegetables for a smoky sweetness. Even small tweaks, such as using a different type of pepper or spice blend, can completely transform the flavor profile.
The process encourages creativity while allowing you to refine your recipe over time. Keep notes on what works and what doesn’t so that with each iteration, your chili becomes more uniquely yours. This approach not only helps you develop a signature dish but also makes the cooking process a fun and rewarding experience.
Most everyone that makes chili from scratch has a special ingredient or two that makes it their own recipe. Here are a few ideas for turning an ordinary batch of chili into something a little more unique.
- Use different beans or a variety of beans: white, black, red, pinto, garbanzo, kidney, even lima beans. They provide a colorful change and different texture.
- Include the addition of sweet potatoes and/or winter squashes. Once again, these produce a burst of color, especially if using in conjunction with black beans, and are hardy enough that they will not disintegrate when simmering for long periods of time. Ideally sweet potatoes and squash should be cooked separately and added at the end of the simmering period so that their color is preserved. To use either, simply peel the vegetable, cut it into small squares (about ¾-inch cubes) and cook them in a separate pan in simmering water until they poke tender with a fork. Drain and add to main chili.
- When seasoning, in addition to the usual chili powder and cumin try a little oregano. Fresh chilies of any kind can be chopped and added. Chipotles add a spicy smoked flavor. Some chocolate or cocoa powder or a smaller amount of espresso powder gives depth and body.
Start with small amounts at first to see what you’re getting. - If your chili is too runny and you want to thicken it up, use a little corn masa flour. Take a cup and combine some masa with enough water to make a smooth paste the consistency of pancake batter. Gradually add that to your simmering chili and stir it in well. Your chili will take on an authentic corn flavor while thickening.
Following is an example of a Southwestern-style chili with an Asian twist that illustrates some of the techniques and variations just discussed.
ASIAN-STYLE BLACK BEAN
& SWEET POTATO CHILI (SERVES 4-6)
2 ounces bacon, thinly sliced (optional)
¼ cup olive oil
2 cups finely chopped onion
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
1 pound sweet potatoes, peeled and cut into ½ inch cubes
¼ cup frozen orange juice concentrate
1 quart chicken broth
2 cans black beans, rinsed and drained
1 large jalapeño, seeded and minced
1 large red bell pepper, chopped
1 tablespoon chili powder
2 teaspoons cumin
I teaspoon ground coriander
I teaspoon salt
¼ teaspoon black pepper
Directions:
In a large soup kettle, cook the bacon until almost crispy. Add oil, onions, ginger and garlic. Sauté all together until lightly browned. Add remaining ingredients and bring to a simmer.
Simmer on low for 30 minutes.
Serve as a soup with traditional ingredients like grated cheese, avocado and sour cream, or serve on top of top grilled polenta, cornbread or quesadillas!
Hungry for more? Check out Chef doughty’s book; The Chef Within Dinner Edition. Find more information and order your copy online here:
https://www.thechefwithinbook.com/bookstore/dinner-book
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.