The Surprising Pantry Staple I Always Add to Homemade Chili

When my family walks in the door later than usual, and everyone is tired and hungry, I need a dinner that will practically serve itself. For days like this, I rely on chili.

I like to try out different recipes each week. I cook a pot of chili earlier in the day, then let it simmer on the stove on the lowest setting or cook it in my Instant Pot so that it can stay on the Keep Warm setting. By the time we walk through the door, chili will be waiting for us.

After making (and eating) countless chilis over the years, I've learned the difference between good chili and unforgettable chili often comes down to one simple ingredient. While most home cooks focus on perfecting their spice blends or browning techniques, I've discovered the real secret is something you have in your pantry: instant espresso powder.

Why This Hack Works

Adding a spoonful of instant espresso powder to your chili doesn't make it taste like coffee; it makes it taste like itself, but better. This technique, backed by culinary experts such as J. Kenji López-Alt, adds incredible depth and complexity to virtually any pot.

The best chili has layers of flavor that build on each other, and espresso powder is the ingredient to tie everything together. It acts as a natural flavor enhancer, amplifying all the other ingredients without overwhelming them.

Espresso powder adds a subtle bitterness that balances the acidity of the tomatoes. At the same time, its earthy notes create depth, making your chili taste like it has simmered for hours, even though it hasn't. The umami-rich quality of coffee enhances all the savory elements, making the meat taste more robust and the spices more pronounced. Even in vegetarian chili, it provides a richer flavor you'd typically only get from slow-cooked meat.

What I love most about this technique is that it works with any chili recipe (I've tried it successfully with many). You don't need to change anything else—just add a single teaspoon of espresso powder and let it simmer. The bitterness cuts through rich, fatty ground beef, while the roasty notes complement smoky spices like chipotle and paprika. And if you typically have leftovers, chili made with this simple addition always tastes better the next day because the espresso powder helps develop deep, complex flavors over time, making it even more irresistible.

Tips for Using Instant Espresso in Your Chili 

• Start small. For a standard four to six-serving pot of chili, begin with one (or one-half) teaspoon of instant espresso powder. You can add more after tasting.
• Bloom the espresso. I like to add the espresso powder when I'm blooming my other spices, like chili powder, cumin, and paprika. This helps everything work better together.
• Mind your grind. You can use finely ground coffee if—and only if—it's blended into a paste like in Kenji's Best Chili Ever; otherwise, use instant espresso or instant coffee powder. Traditional coffee grounds won't dissolve and will leave your chili with a gritty texture. 
• Don't overdo it: If you accidentally add too much and notice the coffee flavor, don't panic. A pinch of brown sugar or an extra splash of broth can help mellow it.