What would you add?

[debbiem]

I made a chilli yesterday using soya protein mince and added all the usual things, including a little Encona to give it a little kick. I couldn't add as much as I'd have liked to as I'm the only one that likes food to be really fierce, but all the same I think it could have done with something added to it to make it a bit more 'picante', without adding anything hot or chillies or salt, and this would have made it just that bit more interesting, nice as it was.
I added some light soy sauce, and a bit of ketchup, but they didn't do the trick. I even added a bit of salt which I don't usually do and that had no effect on it either. Any suggestions what I could have added to do the trick? Mind you, I made far too much, to the chickens' delight! ;D Maybe nothing would have had an impact on such a huge dish of chilli, but still, I'd like to know what anybody else would have added.

[mickthecactus]

Ground cumin and Worcester sauce.

[maggyd]

LOads of Garlic.

Oh and I always add a tin of toms

[karenwl]

Tomato puree and a few mixed herbs

[debbiem]

Thanks all - I couldn't have added more garlic Maggy, I think I would have normally but I'd already made some garlic bread to go with it, which was garlicky enough! I'd already got a tin of toms in there.
Mick I'd already got some coriander in there, maybe some cumin would've helped too, but the Worcester sauce suggestion, knowing how the chilli tasted I'm sure that would've done the trick - I'm getting some for the cupboard.

Thanks too Karen, I think having some tomato puree in the cupboard too would've come in handy for the chilli, I'll get some for future use!

Thanks everyone.

[madonplants]

My stomach is in pain, just thinking of that lot!! ;D

[cheerypeabrain]

I always add a paste that I make with water and a teaspoon full of paprika, a teaspoon full of cumin and chilli powder to your personal taste. I add it to the onions and garlic when they're cooking off. Stir fry for a couple of minutes and then tip in the quorn/soya mince (which I always pre-soak for at least an hour in bovril stock. Then I add the chopped peppers and red kidney beans...numnum....