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I would make sure the garlic was a feature if I couldn't have chili. Ginger would give you some warmth and goes nicely with tomato based dishes like home made baked beans. Also tumeric for colour? Not sure if you could have chili infused evoo? Just pop a few fresh ones in a jar of evoo and let infuse overnight.
are you allowed chili powder, or/and curry along, with sage, cilantro, parsley, (make sure you like tumeric, before adding too much, it gets stronger tasting, as it cooks)Have you thought about a jar of pimento, to a pot of chili? of course, onion and celery, a couple tablespoons of grape jam near the end of cooking , goes far, in taste factor.
Try dry mustard. Ginger is going to change the flavor, and I wouldn't recommend it. But dry mustard will give it some heat. Also consider fresh-pressed garlic. If you cook the garlic it'll lose its heat. But if you use it fresh, just before you eat it, it will retain that beloved bite.
Here's something I've been doing recently: Take a Tbsp. or two of olive oil or ghee and use a garlic mincer to press a good-sized clove into it. Pop it into the microwave for about 30 seconds, and then pour that mixture over your dish. Excellent way to get some buttery heat into your dish.
Make sure you've got cumin in your chili. That'll help the flavor too.
*Pout* I miss chili powder.
ISTJ, BTD since 5/05. Battling chronic Lyme disease since ~1985.
"Everything is permissible for me, but not everything is beneficial..." I Corinthians 6:12