if you like sweet/spicy chili...add honey

Are you trying to drive your roommate's GF away with farts?

@pink: not a bad idea. i'll see if I have any in the cupboard.

@ream: nah, she's good people. we all graduated law school together. but the market, she has been their enemy as of late.

You could try dicing up some different chili pepper types to flavor it. Try some different combinations. Take inspiration from Bobby Flay. :D

@jay: Hmm. I have some jalapenos here that I was going to just put in the cornbread mix. This might be worth making another trip to the market downstairs, get some poblano and ancho...

My family always flavored chili with Rotell Tomatoes as the base. You can get them with chilis, and you can blend it up to use as the base. Depending on the can, it can add a nudge, a kick, or a wallop.

You might try oven-roasting peppers, like Jay Def said, because that tends to moderate the spice but you still get the flavor.

@oom: we've spoken about Rotell before. Last time I checked, the market didn't have them, but I think I have time to check the other one down the block before I have to start cookin.

@Oom Mao Mao - Hmm...I think the next time I make my almost vegetarian chili, I'll pick up some Rotell Tomatoes with chilis. That sounds good.

personally, I like to add a dash of cinnamon and allspice. Gives it a good flavor. But I don't use sugar - I go for spicy. Chili powder, cayanne, red peppers, etc.

Worcestershire sauce is a good addition. also, adding beer gives an interesting flavor and different beers give it different flavors.

Have you tried using cubed or shredded instead of ground beef? It doesn't change the flavor much but it does change the texture and make it feel a bit more robust and "beefier".

I also like to use black beans for a slightly different taste and/or some yellow sweet corn near the end to add a touch of sweetness to the spice.

if you want to add smokey-ness, try using anchos, fire roasted tomatoes and hickory bacon as a base

also if you REALLY want to mix things up make a chilli verde with roasted tomatillos,2 jalapenos, poblanos, mexican oregano (there's a difference) and cilantro. usually this is made with pork rather than beef though, cubed pork shoulder should work.

Thanks everyone...adding to my usual recipe brown sugar (in the meat), honey, and half a bottle of nut brown ale really won over the crowd!

I'm gonna try twigby's idea next time.