Ingredients: Water, Beef and Pork, Beans, Concentrated Crushed Tomatoes, Contains 2% or less of Modified Cornstarch, Textured Soy Flour, Corn Flour, Salt, Chili Powder (Chili Peppers, Flavoring), Sugar, Flavoring, Green Chiles (Contains Citric Acid), Onions, Spices, Jalapeño Peppers, Vinegar.

I asked him about that and he said: “Put the contents of the can in a sauce pan, add a little bit of water and let is simmer a little on low heat.” It worked!!! You can try that and perhaps spice it up your self if you like extra garlic or other spices.

I followed the instructions on the can and warmed up the chili in a microwave-safe bowl for two to three minutes, stirring halfway through. Hormel's chili was the most bean-forward. Pretty much each bite was beans. Plus the flavor was very mild, and I couldn't pick up much spice.

Fresh toppings are an easy way to add new flavor and texture to the premade meal.

1. Adding beer to your chili can make it more complex.
2. Mix in cocoa for a deeper flavor.
3. Fresh, chopped ingredients are excellent chili toppings.
4. You can also top your meal with cooked bacon.
5. Roast and mix in some chiles.

“If there's one thing you have to do with any canned chili, it would be adding fresh chopped onions, tomatoes, cilantro, and jalapeños. Maybe even some pickled jalapeños. And be sure to dice it all up finely.” As for presentation? “Serve the chili out of a nice pot next to all the fresh toppings on display.

Cinnamon is a fairly common addition to chili, but you can also use small amount of nutmeg, cloves, allspice, and other sweet spices to make it more aromatic. Even a bit of star anise can enhance the beefy, spicy flavor of chili without being too licorice-forward (add too much, though, and it may taste more like pho).

Add a secret ingredient or two Some people swear that a shot of bourbon adds the perfect level of heat, while others use coffee, cinnamon or chocolate to add an extra depth of flavor. Sometimes, all you need is an acidic ingredient (like lime juice or vinegar) at the end to bring the flavors together.

1. Go with a low-sodium canned chili. “Always buy low-sodium.
2. Toast your spices and taste, taste, taste. Citrin is a big believer in nailing the ratio of spice, meaning keep tasting the chili as you add different spices.
3. Add your own meat.
4. Get a little fancy.
5. You definitely need fresh toppings and a nice pot.

When you're body thinks it's in pain, it produces endorphins. Endorphins block the nerves' ability to transmit pain signals, acting as a natural pain reliever. Dopamine, a neurotransmitter associated with pleasure, is also released. In short, eating spicy foods can trigger something similar to a “runner's high.”

Capsaicin causes pain and triggers the body to think it's in danger. In response, the body releases endorphins, which are pleasure causing hormones, this is the body's way of trying to eliminate the “threat” it feels when you eat spicy food.

Spices: While cumin, chile powder, and cayenne pepper tend to be common additions to many chili recipes, there's a broad world of flavor out there to experiment with. Try a little fenugreek, turmeric, garam masala, or sumac to layer in more complex flavors. Smoky paprika is my own personal favorite.

Add cornstarch or all-purpose flour: Cornstarch and all-purpose flour are common thickening agents that you might already have on hand in your pantry. Adding flour directly into the chili will create lumps. Instead, make a slurry by mixing one tablespoon of cold water with one tablespoon of cornstarch.