Chili Cook off! Secret ingredient suggestions?!

Good quality stock. Tequila (a small amount), coffee, chocolate, soy sauce, honey, a few capers etc.... Just a small amount of these, it just builds the depth of flavour :)

I always add a tsp of bakers powdered chocolate to my chili. You can't taste the chocolate but it adds a depth of flavor that is amazing. In addition to high quality chili powder I use a hot sauce named Tapitio. Thats how I adjust the "heat" in the chili rather than adjusting the chili powder. I use 80/20 ground beef because most of the flavor is in the fat. Just be sure to drain it well b4 adding to the pot.
Good Luck

if you are truly looking for your chili to be different from the others, avoid using chili powder. First of all, it's the chili powder that makes most home made chilies taste like they came out of a can and gives them all that same overriding flavor. I do not use chili powder in mine, I use hot salsa. The salsa gives the jalapeno overtones and the hot/sweetness that a good bowl of chili should have. Up to you, but I'm always being asked to bring it to potlucks or BBQs.

ewwwwwwwwwwwwwww salsa. Ok I live in NM green chili is mmm good. Are you making a bean and beef or chiken chili or just beans? Sure would have helped if you started with what ingredients you would be using. Of course use onion and garlic red and green bell peppers. Saute all vegetables before adding to beans and or meat. Home made tomato sauce would probably make a big difference. You can google a zillion recipes for that.

Beer and a can of refried beans. You get the nice thickening of the beans and the bean flavor without beans in the chili (which, for a Texan, is a sin) and the beer, well, it's beer!

I like using Cinnamon and brown sugar, it adds a sweetness to the spicy CHILI and is to die for. Shh keep it a secret...lol


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Chocolate.

Add some grated lemon rind and a little juice to your favourite recipe

MMMMMMMMMMMMM CHILLY!

A little ginger and garlic paste to flavour the oil. Does wonders.

raisins

I've heard a little cocoa adds flavor.

I am not too sure what you are referring to when you say "Iron Chef" style, however, if you are looking for something to add to your chili to make it "different", "special", or "gourmet style" then my advice may help.

If you are looking for a delayed heat... add chocolate. This will mellow out your initial heat burst and and leave the kick for a secondary effect. This method allows you to focus more on flavor while maintaining the hot after taste.

If you are looking for a new flavor... I suggest coriander seed or caraway seed. These spices are largely over-looked as a viable option in a lot of soups , stocks, and sauces. they are strong, so I suggest using them in modest amounts.

If you want a "kick/splash"... Try adding a spirit that goes well with your protein. Whiskey, Bourbon, and Tequila are good choices. If this is your method then I suggest that you add the spirit to your stew (chili) at the 3/4 mark. You don't want to over power the dish with the alcohol nor do you want to lose the flavor of the spirit. Wine and some vinegars work well for this also.

If you are looking to add depth... I recommend layering your spices and flavors. This process is pretty much a standard practice with stews (chili). What you are wanting to do to achieve this is to cook in sections. Basically, don't just throw everything in the pot at once. Brown and season your protein, then add your veggies and allow the flavors to harmonize. Then your stock(s) and what not... followed by your splash. This will allow the consumer to experience a depth of flavors that they may not have been able to identify otherwise.

The main thing is that anything... ANYTHING that you produce in your kitchen should come from your soul. If you think of who you are cooking for while you do so... you can't really go wrong. You can blend any of those techniques together (though I wouldn't mix the caraway with the chocolate). Have fun with you cook-off Iron Chef style.

Culinary Arts degree from Johnson and Wales University/ Life/Work