The 1-Ingredient Upgrade for Better Chili (Works Every Time)
This easy chili booster is sitting in your crisper.
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I’m a simple man. I see a pot of chili, grab a bowl and a ladle, and dig right in. As an avid appreciator of any meal that sticks to your ribs and comes together with ease, chili is a reliable fall and winter choice. I love its complex flavors, creative use of ingredients, and, most importantly, the fact that a pot of the stuff provides me with hearty meals all week long.
Chili is also highly adaptable to what I have on hand. I love to go through my kitchen and find new ingredients to toss in the pot, which is exactly how I stumbled upon my favorite one-ingredient upgrade: lime zest and juice.
Read More: The 1-Ingredient Upgrade for the Best Chili, According to a Firefighter
Why I Add Lime Zest and Juice to Chili
The main benefit of adding lime zest to any chili recipe is brightness. Chili has a richly spiced flavor, so lime juice and zest cut through the richness and make the whole pot taste more vibrant.
The lime's flavor comes with a heavy dose of acidity, so a little goes a long way. You also don’t want to cook lime juice and zest into the chili; add it when the chili is done to make sure its delicate flavor isn't cooked off.
How I Make My Chili
I brown ground beef in a cast iron skillet first, seasoning it with salt, pepper, and paprika before draining the excess fat and tossing the meat in my slow cooker. I then add diced onion, diced green chile, diced tomatoes, tomato paste, kidney beans, black beans, chili powder, oregano, cumin, brown sugar, and three or four cloves of minced garlic.
If I have all day, I’ll set the slow cooker to low and let the chili simmer for six to eight hours. Otherwise, four hours on high will do the trick. When the chili is ready, I stir in about a teaspoon of grated lime zest and a quarter cup of fresh lime juice.
I serve my chili over jasmine rice and covered with shredded cheddar cheese, but I also love nothing more than scooping the chili straight out of the pot with a bag of Fritos.
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Tips for Making the Most Flavorful Chili
Coriander is an excellent chili addition that pairs well with cumin, while nutmeg, mace, and ginger can give your chili a little more depth. If the chili is too spicy, I serve it with sour cream or Greek yogurt, which brings a nice creamy texture and tames the heat. For those really looking to take their chili to the next level, adding a bit of chocolate or cocoa powder introduces another layer of complexity, but start with a small amount for a balanced flavor.
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