How to punch up my chili

Make a homemade chili puréed from rehydrated dried chilis instead of chili powder. My chili is noticeably better since I have started doing this.

Is it just the pureed chilis, then? No tomato base?

Stout beer
Red Hot candies

This one is very good.

Five Alarm Chili from Cook's Country

I added chocolate to this and did not put the beans in. I didn't follow the measurements exactly. It was good, though. I liked the varying seasonings and I'll make it again. I also used Dos Equis for the beer. I bought some good tortilla chips from a Mexican restaurant that I like.


Serves 8 to 10

Look for ancho chiles in the international aisle at the supermarket. Light-bodied American lagers, such as Budweiser, work best here. Serve chili with lime, sour cream, scallions, and cornbread.
Ingredients

2 ounces dried ancho chiles (4 to 6 chiles), stemmed, seeded, and flesh torn into 1-inch pieces
3 1/2 cups water
1 (28-ounce) can whole peeled tomatoes
3/4 cup crushed corn tortilla chips
1/4 cup canned chipotle chiles in adobo sauce plus 2 teaspoons adobe sauce
2 tablespoons vegetable oil
2 pounds 85 percent lean ground beef
Salt and pepper
2 pounds onions, chopped fine
2 jalapeño chiles, stemmed, seeds reserved, and minced
6 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon cayenne pepper
1 1/2 cups beer
3 (15-ounce) cans pinto beans, rinsed

Instructions

1. Combine anchos and 1½ cups water in bowl and microwave until softened, about 3 minutes. Drain and discard liquid. Process anchos, tomatoes and their juice, remaining 2 cups water, tortilla chips, chipotle, and adobo sauce in blender until smooth, about 1 minute; set aside.

2. Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and ½ teaspoon pepper and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes. Drain in colander; set aside.

3. Heat remaining 4 teaspoons oil in now-empty Dutch oven over medium-high heat until simmering. Add onions and jalapeños and seeds and cook until onions are lightly browned, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds. Pour in beer and bring to simmer. Stir in beans, reserved ancho-tomato mixture, and reserved cooked beef and bring to simmer. Cover, reduce heat to low, and cook, stirring occasionally, until thickened, 50 to 60 minutes. Season with salt to taste. Serve.

FT, if you roast the jalapenos and then chop them up, they add another flavor dimension to whatever chili you're making. Sometimes, I add both fresh and roasted.

ETA: I don't add the beans.

2 lbs of ground meat (Venison also great, Matt's fav)
1 lb of HOT breakfast sausage
1 lb of chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.
3 medium red onions, chopped
1 head of garlic, minced (sub 3 T Spice World Ready to Use garlic)
2, 28oz can crushed tomatoes with juice
1, 28oz Italian Style diced tomatoes with juice
1 7oz can Chipotles in Adobo Sauce, chopped. Preserve the liquid.
2 Beers. 1 for the chili and 1 to drink while you're making it.
6 T Meat Church Texas Chili Seasoning. This is a great heat level, but back it down to 4-5 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.

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I usually use dried ancho and guaillo.

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The consensus here is that I am making a mistake by using fresh chili peppers instead dried. Sounds counterintuitive but I will give it a try.

And garlic? I haven't used garlic, is that a way to go?

you're making chili with a roux and no cumin

dude you're trying to hard as chili is fairly simple. I add 2 cups of Zing Zang bloody Mary in my chili along with fire roasted vegetables: onions, peppers, San Marzana tomatoes, etc ... Fresh spices are 10x's better than store bought stuff sitting on the shelf. If allowed, let cooked chili set 24 hours in the fridge and re-heat.

Spices online

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HOT breakfast sausage

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That's a good idea I haven't tried. Maybe substitute chorizo?

a guinness beer is a good addition. Try to do your spices in dumps. I love using a piece leftover smoked brisket cubed up, but you could do that with any piece of beef.

I throw hot jimmy dean in my jambalaya also. Gives it some great flavor.