What is the secret to making a dish that is restaurant quality? Spices! Using dried spices can add so much flavor, texture, and heat to a dish. Dried ground spices usually have a shelf life of 6 months, whole spices will last up to a year, so ensure that your spices are fresh. If they don’t smell strong, it’s time for a new bottle. Store your dried spices in a cool dry place. This chili recipe has a variety of dried herbs to give it a wonderfully complex flavor. Feel free to adjust the amount of spices you use. Dried cayenne powder packs the most punch! Once you’ve sautéed the vegetables, add a teaspoon of olive oil in the corner of the hot pan and then add the dried spices and let the scents waft, before stirring the spices in with the vegetables. This hearty beef chili is a perfect early spring dish, especially with the edition of beer. I slice up creamy avocado and added a splash of sherry vinegar to finish the dish.