Sofreír las especias antes de añadirlas realza el sabor del chili

The most common spices in chili are cumin, paprika, garlic powder, onion powder, black peppercorns, chili powder, cinnamon, and coriander seeds. Sautéing them before adding them to the stew is a simple step that shouldn't be skipped.

Exposing spices to direct heat and combining them with fat releases their essential oils, enhancing their aroma and flavor without overpowering them. This step is quick, easy, and well worth the extra minute or two of cooking time.

It's important to avoid overheating the spices, as they burn easily and develop a bitter taste. Use a high-smoke-point fat, such as avocado oil or ghee, and add the spices when the fat is sizzling in a pan over medium heat. Ground spices take less than 30 seconds, and whole spices between 30 seconds and a minute. They're ready when they release a strong aroma and the seeds are crackling. You can even turn off the heat just before adding the ground spices.

Then, remove it from the heat, stir one last time, and add the spices to the pot with the rest of the ingredients. Whether it's a slow cooker chili or one prepared on the stovetop, this technique yields a depth of flavor worthy of a chili competition.