Something tells me I’m gonna write more than one article about chili over the next couple months. It’s one of those perfect American dishes that can be enjoyed year round, but comes back in full force every Fall. The best part—it can be quite healthy!

Chili has a long, debated origin story that mixes legend and fact. Some say it traces back to the 16th-century Spanish colonizers who combined New World ingredients like chili peppers with Old World meat. Others claim it originated with the indigenous peoples of the Americas. The more official "birthplace" is often cited as Texas. By the 1800s, chili was a staple of Texan cowboys, who needed cheap, easy-to-make meals during long cattle drives. The San Antonio Chili Stand, introduced at the 1893 Chicago World's Fair, helped spread chili’s popularity nationwide. And thus, chili became the signature dish for potlucks and cook-offs across the country.

Common Ingredients

Chili comes in all different types: red, white, green, Cincinnati, etc. But chili generally has a few things in common. Let’s dive into the basic elements—because yes, even a dish cooked by everyone and their grandma can still use explaining sometimes:

Meat: Ground beef is most common, but feel free to get fancy with pork or chicken. The best chili I ever had was made with chuck roast slow roasted and marinated until it was soft.

Beans: Unless you're in Texas, where chili-with-beans is sacrilegious. Personally, I love chili with beans, but I tend to go light on them. Pinto, kidney, and black beans are the typical choices. Oddly enough, the best chili I ever had also had no beans.

Chili Peppers: Duh. Jalapeños, poblanos, and chipotles add heat and smokiness. They’re also where chili gets its name from. While chipotles are fun, I find them a little too “loud” unless I’m trying to make a chili themed around chipotles. I usually prefer a blend of anaheim, poblano and guajillo chilis.

Tomatoes: Whole, crushed, diced—whatever gets you to "tomato-y." I only ever stew with whole san marzano tomatoes.

Spices: Cumin, garlic, and chili powder form the holy trinity of chili seasoning. Add oregano, paprika, or cayenne if you're aiming for spice god status. I have a lot of fun sometimes making my own chili powder by roasting whatever dried chilis I can find at the store, but that’s extra credit that we don’t generally need.

Secret Ingredients

Everyone’s grandma’s chili has a secret ingredient. Here are a few fun ones:

Dark Chocolate or Cocoa Powder: A little bit for that mole-like richness. Who knew chili could be fancy?

Coffee or Espresso: Adds depth and an earthy tone. Plus, it'll keep you awake long enough to make more chili.

Beer: Besides being the obvious beverage pairing for chili, it adds flavor complexity and tenderizes meat. Lager or stout, if you're feeling extra bold.

Peanut Butter: It sounds weird, but it adds creaminess and a subtle nutty flavor. For the risk-takers out there.

Cinnamon: It works surprisingly well to balance the spice. Just don’t get heavy-handed, unless you're making Cincinnati chili, where it’s already a big thing.

Bourbon: Because why not? It adds a smoky sweetness

Fun Garnishes

Lastly, garnishes. Just read my other articles from this week if you need a reason to have fun here.

Crispy Fried Shallots: Think onion rings, but fancier. Adds an unexpected crunch that says, "Yes, I have good taste. No, I will not apologize."

Popcorn: That's right, popcorn. Imagine the salty, buttery kernels soaking up your chili. It’s weird, but in a surprisingly good way. This goes best if you keep your popcorn on the side, and drop some into your chili just before you take a bite.

Pomegranate Seeds: Sweet, tart bursts of flavor that make you feel like you’re eating something far too elegant for a humble chili bowl. Very "I’m better than you." However, pickle these together with serrano peppers, and they’ll change your life.

Maple Candied Pecans: Crunchy, sweet, and absurdly delightful. Plus, you can casually drop that you made them from scratch, ensuring you win the chili superiority contest.

Pickled Red Onions: These neon-pink little darlings add tang, crunch, and serious visual appeal. Also, they scream, "I am way too cool for basic chili." Plus, I write about them practically every month.

Chili Oil Drizzle: Because apparently more chili is the answer to everything. Adds a slick, spicy sheen on top that’ll make your chili look ready for its Food Network debut.

Crème Fraîche Foam: Yes, foam. Like you’re dining in a Michelin-star restaurant that thinks actual portions are overrated. Pipe it on top of the chili and watch your guests’ jaws drop (in confusion or amazement—who knows).