How about fucking measurements?
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:-)
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How about using your ****ing taste buds?
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Oh, a pinch of this and that. You know, the usual.
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I'm surprised I haven't seen this one. Campbell's Tomato soup. If I'm making a big enough batch of chili, I'll use half tomato sauce and half tomato soup as the base sauce. Sweetens it a tad.
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My brain just went from one of my favorite things to my absolute favorite thing.
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For a sweeter flavor try using rice vinegar.
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Other than the celery looks solid.
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Celery, onion, garlic, and bell pepper make up the holy trinity. Celery is absolutely solid.
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You hate cilantro I hate celery.
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The TA in downtown Nashville had a great white chili with chicken. The only white chili I've ever had. Shit was really good.
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It's not like you can actually taste the celery. It helps form the base. Small dice, cooks down, don't even get the texture of it.
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For creole/cajun.
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It's a flavor base. It's traditional for creole/Cajun, but it's still just part of a flavor base. Lots of recipes use it. Nothing wrong with it in chili.

Take out the garlic and pepper and you have 2/3 of the French mirepoix.
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I'm going to try this as my base (w/ carrots) and make a creole chili this weekend.
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