The Smoky Secret To Canned Chili With Homemade Flavor Is Hiding In Your Fridge

Chili shouldn't be hard to make, even for beginners. However, if you want to skip multiple steps, store-bought canned chili brands are here to save the day. But, like every other canned good, it has a tendency to taste artificial, especially if you're looking for chili's signature fresh, bright flavors. Bacon can do miracles if you want to introduce a homemade touch, taking your canned chili to the next level.

There's a scientific reason bacon tastes good with everything, and it has to do with its multilayered notes, including umami, saltiness, and sweetness (which is why it sometimes finds itself in desserts). Because of bacon's manufacturing process — curing the meat, injecting it with flavorful brine, and smoking — each strip shines with an unrivaled flavor explosion that can enhance any dish when given the chance. When adding all that good stuff to canned chili, it creates a deeper savoriness so each scoop has a more piquant bite. It also introduces a satisfying crunch, making the chili even more appealing to the senses. When cooked, bacon also leaves behind flavorful bacon grease, which is often used to add a rich element. With canned chili, the rendered fat can add its own razzle dazzle so no part of the meat is ever wasted.

There are several ways to go about this umami twist, including simply mixing in a generous serving of finely chopped cooked bacon with all the saucy goodness as a pleasant finishing touch. That said, canned chili might not soak up the bacon's full potential, but it's a great alternative if you just want a pleasant crunch and an added hint of savory goodness.

For more flavor, cook the chopped bacon and toss the canned chili into the skillet so it can really absorb everything. This way, bacon grease is given a new lease on life, coating the chili with all its rich, savory punch. Throwing out leftover bacon grease is a huge mistake since you can use it in many ways, including giving canned chili a fuller, smokier mouthfeel.

If you plan on adding ground spices, such as cayenne pepper, to increase your canned chili's complexity, try blooming the spices in the bacon grease to enhance their flavors. This process opens up an avenue for fat-soluble flavors to better releasing their notes. But, since ground spices can burn pretty quickly, make sure not to leave your station while the magic happens.