Spices
Jennifer IserlohHaving a few friends over this weekend? If you usually make the standard chili from the recipe on the back of the can, this is the year to ramp up the richness and complexity with these unexpected additions -- the crowd will roar.

Rich Chocolate
Just a teaspoon of unsweetened cocoa or solid unsweetened baking chocolate will add body and depth and is an essential ingredient in Mexican mole sauce. Add the chocolate toward the end of cooking, starting with one teaspoon and tasting before adding more.

Hit Them with Heat
Chipotle chili adds smokiness and heat at once, so start with just half a chipotle pepper, plus a tablespoon of the adobo sauce straight from the can. Add it after you sauté your onions and garlic and cook for one more minute. I recommend the Morena brand for its mouthwatering adobo.

Precious Pork
Add a small amount of some type of pork, whether it's half a piece of dried chorizo or a thin slice of pancetta, minced, to your chili base of onions and garlic. Pork can add a rich, mellow mouthfeel to your chili. Just go easy on the amount to keep the dish low in saturated fat.

Savory Spice
Most chilies are flavored with spices like ground cumin, mild chili powder and tomato paste. To get the most out of spices and paste, cook them directly in oil instead of adding them in with the cooking liquid. If you sauté the onions and garlic 5 to 6 minutes, add your spices and paste towards the end of that cooking time to better release their essences. Warm oil helps to caramelize the paste and gives your chili a sweeter, deeper flavor.

Take Stock
A good-quality beef stock can make all the difference. If you don't have time to make your own and don't mind spending an extra few bucks, pick up a homemade quart from a gourmet store. It'll blow the competition away!