• Black Pepper? or white pepper but i find that doesnt have as much of a kick as black pepper
  • Paprika. it's like pepper, but more awesome.
  • tomatillo...
  • If you go easy with it, add a small amount of chipotle chilies in it and a little bit of Mexican oregano if you can find it, regular oregano if you can't. Add some powdered New Mexico chili powder. each type of chili or pepper you add is another layer of flavor. I never add just one type. Some of my Mexican dishes have 4-6 types, some fresh some dried, some smoked. And you might add some roasted poblanos and dice them up. They are green but with a little more flavor and heat than green chilis. And a dash of beer is sometimes nice.
  • There are many different varieties of chilis, each with its own level of hotness. Do you roast the skin off first? That's the traditional way. I like a blend of different chilis. You'll have to experiment. Serranos might bewhat you're looking for but try combos too. I don't add all my chilis and onions when cooking. I wait till whatever I'm cooking is almost done then add some more and cook only until barely cooked. It adds a separate flavor and texture to your recipe. I do this with spagetti sauce for the times I use bell peppers. Cooking for me is always throwing it together and experimenting.
  • If you can find it, I suggest menudo seasoning. It's an interesting blend of spices used in a traditional Mexican dish called menudo, but goes great in chili. It usually has paprika and oregano in it, and a few other things, depending on the brand. At the very least, buy a packet and see if you like the taste. You can find it online at if you can't find it in your local stores. Also, nothing beats a little dash of cinnamon. Of course, this sounds very odd, and you may turn your nose up, but when used with coriander (the spice, not the herb) and cumin it make a wonderful combination that really warms up the dish with out making it spicy. And, it's one of those flavors you can't quite identify, so don't worry about someone telling you it tastes like apple pie lol!! And, don't forget a spoonful of sugar and a bit of acid to balance out the spices. I usually add a bit of barbeque sauce to add in the sweetness and a nice tang too. If you're using beans in your chili, try different types. Hominy adds a nice nutty flavor, and garbanzo (chickpeas) beans are awesome for adding other flavors to (like chicken). Also, play around with your protein. Try a little pork, bacon, beef, or sausage. Once, I used some leftover smoked chicken in a chili and it was practically worth dying over. I almost forgot! If you use a spice, roast it in your oven at 350F for about 15 minutes and then throw it into a coffee grinder. The flavor will be much better.
  • a bit of cinnamon, cayenne, paprika, vindaloo, balti, garlic
  • Try curry - various colors

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