I Just Discovered the Secret Ingredient for the Best Chili Ever—And It's Already In Your Kitchen
It gives restaurant-quality flavor.
Dotdash Meredith Food Studios
A great chili creates a crowded table: A queue forms, bowls and spoons become currency, and crackers are hoarded.
Chili just has this effect on people, especially when the air grows colder and nights begin earlier. All the hearty ingredients, the meat, and the seasonings make a meal worth eating over and over again.
There is, however, one secret ingredient you should be using if you’re not already. This ingredient helps round out chili at the last moment, and it’s already in your kitchen.
The Secret Ingredient to Make the Best Chili
Dotdash Meredith Food Studios
If you’re looking to give chili extra depth, there is one ingredient that will help more than others: balsamic vinegar. This chef’s secret helps all the flavors of the chili shine with its sweet acidity — and it goes in right before it’s served.
Balsamic vinegar is made from fermented wine grapes that have been barrel-aged for many years. Essentially, it will bring the acidity of regular vinegar, but it’ll also lend a rich red wine flavor.
“It provides this acidic balance at the end that makes you want to eat more and more,” says News Editor Courtney Kassel.
Truly, balsamic and chili is a match made in stew heaven.
How to Make Chili With Balsamic Vinegar
Dotdash Meredith Food Studios
It couldn’t be easier to utilize this secret ingredient in your next batch of chili. Here’s how:
Right before you serve the chili, add in 1 to 2 tablespoons of vinegar depending on the amount you're making.
Give the chili a thorough stir, then ladle it into bowls.
