Apple cider vinegar helps flavors pop in this award-winning chili

There is truth in the phrase “you learn something new every day.” At least it is true for me.

I have known my friend Allison for more than 15 years and we have shared many recipes. But it wasn’t until recently that I learned she has a chili recipe that has won her several awards, most recently at her school’s chili cook-off.

Allison, a middle school teacher, never looks for the spotlight; thus, her never bragging about her recipe. But she has shared it with me and it is truly something to be celebrated.

Perfect for a cold day, Allison’s chili contains many of the ingredients you might expect: ground beef, tomatoes, beans and chili powder. She also uses a packet of mild chili seasoning, beef base, apple cider vinegar and sugar, which work together to make a smooth balance of flavors.

The chili seasoning packet was a new ingredient for me, but I appreciate what it contributed to this recipe. With an ingredient list that includes chili peppers, paprika, basil, cumin, wheat flour, garlic, salt, sugar and onion, it provides many of the spices and flavors you’d expect in chili and is convenient. However, if you have all the other ingredients on hand and don’t have this packet, you can use the list of ingredients as a guide to add your own spices without making a special trip to the store.

The one ingredient in the spice mix I have never used in chili before was wheat flour. I found even the small amount contained in the packet added a bit of smoothness, or stew-like consistency, which I really liked. So if you skip the packet, consider adding a teaspoon or two to your chili to replicate the packet. (If you are going to try this, be sure to sprinkle the flour into the browned meat and onion mixture, stirring well, prior to adding any other ingredients. This will keep you from ending up with any flour “lumps” in your finished chili.)

Have you ever added beef base to your chili? I had not, but the addition really helped to “pump up” the beefy flavor and add overall flavor without being overly salty. I will definitely do this again.

The other ingredients adding layers of flavor to this recipe are apple cider vinegar and sugar. In an attempt to figure out how these two impacted the recipe, I added all the other ingredients to the pot and allowed it to cook for about 15 minutes before adding them, tasting before and after adding each item.

The chili tasted fine before adding the vinegar, but I would describe the difference after adding it as like going from regular TV to HD. The acid in the vinegar helped the flavors pop and seem brighter.

After adding the sugar, the flavor seemed to become balanced and smooth without diminishing the flavor created by the addition of the vinegar. It was perfect.

I have made this chili several times since Allison shared it with me in several variations — all ground beef, half beef/half turkey, and even all turkey — and I’ve enjoyed them all, so feel free to use your favorite protein.

If you are looking for a chili with a flavor everyone will like, this is the recipe. It is not too spicy, doesn’t have too many beans, and is velvety smooth. It is sure to win awards for you, too.

Many thanks to my friend Allison for sharing this recipe with all of us, and for all the other delicious recipes both she and her mom have shared over the years.

• Penny Kazmier, a wife and mother of four from South Barrington, won the 2011 Daily Herald Cook of the Week Challenge. Contact Penny at DhCulinaryAdventures@gmail.com.

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Allison’s Award-Winning Chili

1 large onion, diced

2 pounds ground beef

1 package mild chili seasoning

2 tablespoons apple cider vinegar

1 tablespoon beef base (Tone’s or Better than Bouillon)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon chili powder

¼ cup sugar

1 large can (40 ounces) mild chili beans

1 large can (29 ounces) diced tomatoes

Optional garnish:

Grated cheddar cheese

Sour cream or Greek yogurt

Minced green onion

Brown ground beef and onion in large pot. Add remaining ingredients and stir to combine. Bring to a boil, reduce heat to a simmer. Cook 1 hour, stirring often.

Adjust seasoning and serve.

Serves 8

— Allison Schultz