The Super Bowl (Of Chili): We Asked For Your Best Tricks And You Gave Us Your Spiciest Secrets

It’s Super Bowl weekend and we’ve got chili on the brain! But it’s easy to get lost in the sauce when trying to make a memorable bowl.

We asked you (our readers), LAist staff, and professional chefs for their best hacks to make the hefty crowd-pleaser.

Ranging from beans to no beans (shout out to Texas), ground beef to prime cuts, and wild card ingredients such as chocolate, beer, and miso, it seems anything goes when it comes to flavor.

Here is what you had to say:

Caryl Chinn, Mid-City

I’m a Texas chili fan, so no beans allowed 😉 Plenty of spice, and all the fixin’s (cheese, onion, scallions, jalapeños, sour cream, etc) but especially Fritos! I follow a recipe from Elizabeth Karmel (former chef of Hill Country BBQ) Also — and this is not in the recipe — to get the consistency I prefer, I use an immersion blender to blend the finished product and break up big chunks of ground beef