Make good chili by choosing a fresh and high-quality meat such as beef, pork, turkey or bison. Brown the meat to enhance the flavor of the chili. Sauté vegetables such as onion and garlic first to bring out their full flavor. Use homemade stock instead of store-bought broth or stock. Let the chili simmer for a long time and, once finished, complement it with garnishes such as sour cream, cilantro, scallions and avocado.
If using ground beef, use an 80-to-20 ratio of meat to fat for more flavor, or 90:10 for a leaner chili. Instead of using ground beef, consider chopping whole cuts into small pieces that break down and large pieces that are more satisfying to eat. When browning the meat, let the meat come to room temperature, heat the pan over high heat, and use a cooking fat with a high smoke point, such as canola or vegetable oil. Let the meat cook for at least five minutes before turning.
Instead of store-bought, pre-ground chili powder, use whole dried chillies, such as chipotles, guajillos or anchos. Toast the chilies and grind them into a powder with a coffee grinder. For more complexity, consider adding a small amount of unsweetened chocolate and fresh coffee grounds.