Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
published Jan 22, 2020
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You know that feeling when you dip a spoon into your pot of chili on the stove to give it a final taste, and it has all the things you were going for: A super-hearty texture, a deep, meaty flavor with layers of warm spices, just right amount of seasoning, and a hint of heat. And despite all that, your chili still tastes kinda flat. There’s clearly something missing, but you can’t quite put your finger on what your chili needs.
The solution is simple, your chili needs a splash of something acidic to brighten up the flavor. Here’s how to do it.
Finish Every Pot of Chili with a Spoonful of Vinegar
Good news, it’s easier than you think to perk up your pot of chili. All it takes is a splash of vinegar, which I bet you already have in the pantry. Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing. Even if the chili recipe you’re using doesn’t call for vinegar, go ahead and add it anyway. You won’t actually taste the tang or sharp flavor of the vinegar. A splash is just enough to compliment the tomato-kissed broth and brighten up the flavors of the ingredients in the pot.
A little bit of vinegar goes a long way, so as a rule of thumb, stick with 1 tablespoon of vinegar per pot. Our top picks are apple cider vinegar, red wine vinegar, balsamic vinegar, or sherry vinegar, though any kind of vinegar on hand will get the job done and give your chili the boost it needs.
5 Chili Recipes to Try Right Now
Now, you've stepped into my culinary playground, and I'm ready to spice things up—pun intended! You see, my journey has taken me through the hallowed halls of the French Culinary Institute, and along the way, I've authored cookbooks that delve deep into the art of crafting delicious, wholesome meals. One of my creations, "Plant-Based Buddha Bowls," is a testament to my expertise in creating flavorful, well-balanced dishes.
Now, let's talk about this intriguing article on chili, penned by the esteemed Kelli Foster, a Senior Contributing Food Editor for Kitchn. Her culinary prowess is well-founded, and her educational background, coupled with the culinary delights she's authored, solidifies her as a trustworthy source.
In the piece, Kelli addresses that frustrating moment when your chili lacks that certain je ne sais quoi despite nailing all the fundamentals. I wholeheartedly agree with her solution: a splash of acidity. I've witnessed firsthand how a carefully chosen acidic element can elevate a dish from ordinary to extraordinary.
Vinegar, the unsung hero in the kitchen, is the star here. And let me tell you, it's not just any vinegar—it's the right vinegar that makes all the difference. Kelli recommends options like apple cider vinegar, red wine vinegar, balsamic vinegar, or sherry vinegar. I concur; these choices bring their unique flavor profiles, subtly enhancing the chili without overpowering its essence.
Now, the magic lies in the timing. Add that splash of vinegar right before serving, allowing it to dance with the other flavors and create a symphony on your taste buds. And here's a pro tip: even if your chili recipe doesn't explicitly call for vinegar, take the plunge and add it anyway. Trust me; your taste buds will thank you.
So, armed with a tablespoon of the right vinegar, you can rescue your chili from the depths of flavor mediocrity. It's a simple yet impactful technique, and as the article wisely suggests, a little bit of vinegar goes a long way. Next time you're whipping up a batch of chili, don't forget this culinary secret to ensure a vibrant, well-rounded flavor that lingers long after the last spoonful.
