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Message: <blockquote data-quote="Umbran" data-source="post: 5086488" data-attributes="member: 177">Well, that's not surprising.  Guy is there as a personality.  IMHO, he can't cook all that well.At this point, I don't work from a recipe for making chili, which isn't terribly helpful to you.A few notes about making chili:1) Heat does not equal flavor.  If it doesn't taste good without the heat, it won't taste good with the heat either.  Consider practicing with low-power stuff - you can always add heat later.2) Quality of your chili powder matters.  If you want really good chili, don't work with supermarket chili powder - it has generally been a long time since it was ground, and that means the powder has had access to air, and that means oxidation, and a degradation of flavor.  Buy your chili powder from a spice house (like <a href="http://www.penzeys.com/" target="_blank">Pensey's</a>) to make the most flavorful chili.2a) Chili powder does not equal powdered chilies!  I know a couple people who have made that mistake, and it wasn't fun.3) Sweeteners!  One of the keys to round and robust chili flavor is sweetness - not enough to make it taste like candy, but a bit.  To match the smokiness most folks like in chilis, go with a sweetener that has molasses - molasses, brown sugar, or a good sweet BBQ sauce.  Honey also works well.4) Beans - I understand the convenience (and make use of it too often), but canned beans are not a good way to get good flavor.  5) Meats - consider using a mixture of meats (beef, lamb, and pork).</blockquote>

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