18 Things That Will Make Your Chili SO Much Better

https://www.tasteofhome.com/wp-content/uploads/2018/08/The-Best-Ever-Chili_EXPS_THN18_226382_D06_01_1b-1-1024x1024.jpg 1024w, https://www.tasteofhome.com/wp-content/uploads/2018/08/The-Best-Ever-Chili_EXPS_THN18_226382_D06_01_1b-1-348x348.jpg 348w, https://www.tasteofhome.com/wp-content/uploads/2018/08/The-Best-Ever-Chili_EXPS_THN18_226382_D06_01_1b-1-700x700.jpg 700w, https://www.tasteofhome.com/wp-content/uploads/2018/08/The-Best-Ever-Chili_EXPS_THN18_226382_D06_01_1b-1-400x400.jpg 400w, https://www.tasteofhome.com/wp-content/uploads/2018/08/The-Best-Ever-Chili_EXPS_THN18_226382_D06_01_1b-1-180x180.jpg 180w, https://www.tasteofhome.com/wp-content/uploads/2018/08/The-Best-Ever-Chili_EXPS_THN18_226382_D06_01_1b-1-10x10.jpg 10w, https://www.tasteofhome.com/wp-content/uploads/2018/08/The-Best-Ever-Chili_EXPS_THN18_226382_D06_01_1b-1.jpg 1200w" title="Sprinkle in Cumin">

Sprinkle in Cumin

My dad and my father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. —Sarah Farmer, Taste of Home Culinary Director

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