Give Your Chili A Rich Upgrade With This Syrup

Sometimes, nothing beats ending the day by cozying up to a warm, hearty bowl of chili. But whether you're relying on your favorite canned brand for a quick dinner or simmering a classic grass-fed beef recipe from scratch, a truly great chili requires dimension — that certain je ne sais quoi that makes it so gosh darn craveable. And according to Therese Buchanan, food blogger and recipe developer at Tessie's Table, a bit of molasses is the secret to achieving that mouthwatering depth of flavor.

"Molasses adds a deep, earthy sweetness that rounds out the heat and acidity in chili," Buchanan told Food Republic. "It brings a slow-cooked warmth that feels richer than using plain sugar."

While sugar is a common secret ingredient for bolstering spaghetti sauce — primarily because it brightens the tomatoes and can make an overly tart reduction taste a bit more palatable — Buchanan noted that the slight bitterness of molasses is a better fit for a robust meal like chili. Its flavor profile complements the smoky, roasted undertones of ingredients like chili powder and cumin without making the dish overly cloying. Instead, it provides the same sort of savory-sweet complexity found in caramelized onions or a long-simmered dark roux. Even better, its versatility means it'll be just as at home in a super-beefy recipe as it will in a meat-free version. "It's ... great in bean-heavy vegetarian chilis because it adds depth that would normally come from browned meat," Buchanan explained.

There are several types of molasses on the market, and while many home cooks reach for "fancy" or light molasses for their chili — which will impart a milder, more mellow sweetness — those looking for extra depth should also consider a bottle labeled "dark," "full," or "robust." These varieties provide bittersweet, caramel-like notes that can hold their own against savory spices. On the other end of the spectrum is blackstrap molasses, which is boiled three times and is incredibly thick, salty, and bitter. In all likelihood, its intensity will overpower the nuances of your chili.

As for the perfect time to add it, Therese Buchanan recommended pouring your molasses in "during the simmering stage, after the liquid has been added but before the long cook. This gives it time to melt into the chili and balance the acidity of the tomatoes." To err on the safe side, start with about one tablespoon per pot and adjust to taste, keeping in mind that this dish is typically cooked for a long time, so its flavor will concentrate as the liquid reduces. Remember: You can always add more, but you can't take any away.

Serve your molasses-spiked chili with something creamy to counteract any lingering sharpness — think sour cream or cheese — and maybe something textured, like salty and crunchy cornbread, to complete the flavor profile. Then, all that's left to do is dig in!