The One Ingredient I Use for Better, Tastier Last-Minute Chili — Tips from The Kitchn

There are two types of chilis in my book: the ones that gently simmer for hours either on the back of the stove or all day long in the slow cooker, slowly building layer upon layer of rich, spiced flavor, and the ones you turn out on weeknights, using a single pot and about 30 minutes on the clock. A rich, full-flavored pot of chili sounds like a tall order without a lengthy cook time, but I assure you it's not. Here's the trick I use to make it happen every time.

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