As the weather cools down, there’s nothing quite like a warm bowl of chili to bring family and friends together. This time of year means it’s officially chili season—and that means cook-off time too! Whether you’re stirring up a pot for your family, tailgating at a game, or entering a local competition, everyone has their own secret recipe.

Here are a few tried-and-true tips to help you make the perfect pot of chili:

1. Choose the right meat: Ground beef is a classic, but don’t be afraid to mix things up. A combination of ground beef and sausage adds depth, while shredded chicken or turkey makes a lighter option. Brown your meat well to build rich flavor before adding any liquids.

2. Layer your flavors: The best chili doesn’t rely on one big spice dump—it’s built in layers. Start with onions and garlic, then slowly add your spices like chili powder, cumin, and smoked paprika to “wake them up” in the heat before adding tomatoes or broth.

3. Balance the acidity: Tomatoes can make chili a bit acidic. A small spoonful of sugar can work wonders to balance out that sharpness and enhance the overall flavor. Some cooks even use a splash of cola, honey, or dark chocolate for a subtle twist.

4. Don’t rush the simmer: Good chili takes time. Simmering low and slow helps all the flavors meld together and tenderizes the meat. If you can, make it a day ahead—chili often tastes even better after resting overnight.

5. Add a finishing touch: Once your chili is done, taste and adjust. Maybe it needs a pinch of salt, a dash of vinegar, or a sprinkle of fresh herbs. Don’t forget your toppings—cheese, sour cream, green onions, or cornbread on the side make the meal complete!

Now it’s your turn—what are your favorite chili tips, tricks, or secret ingredients? I’d love to hear from you!

Send your chili advice or favorite recipe additions to athom237@utk.edu or call the Union County Extension Office at 865-992-8038.

For more information about Family and Consumer Science programs in Union County, contact Abigail Thomas, UT Extension Agent, at the number above.