I know you’re convinced that a little cinnamon improves your chili.

You are incorrect on this conviction.

    • frezik@midwest.social
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      12 days ago

      That’s not completely off, but it should be dark chocolate, not milk chocolate or whatever M&M’s are made with now. A little dark chocolate is great in chili.

      • TheFriar@lemm.ee
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        12 days ago

        I can’t tell if you’re joking.

        If you’re not, do you mean like baking chocolate, ultra dark chocolate? Or like dark Ghirardelli chocolate chips

        • frezik@midwest.social
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          12 days ago

          I’ve used dark chocolate chips before, yes. I think they were Ghirardelli.

          And no, not joking. Chocolate without the fat/sugar is bitter, and bitter flavors can add a lot if they’re mixed in correctly.

        • SuperIce@lemmy.world
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          12 days ago

          Most popular chili recipes have cocoa powder as an ingredient now. Adds a nice bit of earthiness to the chili.

        • Wogi@lemmy.world
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          12 days ago

          It takes an excruciatingly small amount of chocolate, if you add too much it just tastes like chocolate. But it is good. Same with a touch of cinnamon. Very small amounts just to add some depth.

  • thefartographer@lemm.ee
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    13 days ago

    These rules come from the same people who put a slice of cheese on apple pie. “It adds a savory quality to all the sweetness.” Fuck off, it adds the taste of cheese to apple pie. People also like mint and chocolate, maybe you should eat some M&Ms coated in Vicks vaporub

    Chili is steaming dog food with too many spices and onions for dogs to eat. If you think your chili tastes better with beans or even cinnamon, then get down with your bad self. Anyone who tells you otherwise is welcome to not eat your chili.

    “Syrup doesn’t belong on waffles/french toast”
    “Cookies shouldn’t have raisins”
    “You shouldn’t put butter on your tortillas”
    Fuck all y’all, I’mma eat my food how it tastes good and you can maybe chime in once you got a show on the food network

    ^I’m a Texan who will eat your chili with or without beans and I approve this message^

    • HeyThisIsntTheYMCA@lemmy.world
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      13 days ago

      As a fellow member of the [If It’s Delicious Who Cares If It’s aUtHenTic] Club, I don’t usually feed my dogs a hand selected blend of peppers and spices, but you’re invited to the cookout anyways.

      • thefartographer@lemm.ee
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        13 days ago

        I don’t care how they’re picked, you generally shouldn’t feed peppers and spices that you’d use in chili. And never onions, garlic, or grapes regardless of the intended application.

    • Maggoty@lemmy.world
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      12 days ago

      Whoa now. Whoever said Syrup doesn’t belong on waffles should be kept away from sharp objects.

    • KittyCat@lemmy.world
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      12 days ago

      Raisins in cookies is evil, the number of times I was fooled when I was younger…

    • Flying Squid@lemmy.worldOPM
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      13 days ago

      I agree, but then they call that slop they put on spaghetti in Cincinnati chili and it doesn’t have any beans, so I don’t know what’s real anymore.

      • Semi-Hemi-Lemmygod@lemmy.world
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        13 days ago

        My headcanon for the invention of Cincinnati chili is that some midwestern person read that chili is “heavily spiced” and used what they had available, including cinnamon and nutmeg.

        • BakerBagel@midwest.social
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          13 days ago

          Cincinnati chili comes from Greek and immigrants fleeing the Balkan wars of the 1920’s. they got off the boat in New York and saw everyone eating Coney dogs and New York style spaghetti.They then get to Ohio and figure that’s what Americans like to eat, so they made a sauce using Mediterranean ingredients and flavors that they were familiar with. If they had called it anything other than chili, it would be widely regarded as Cincinnati’s greatest contribution to American cuisine.

          • captainlezbian@lemmy.world
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            12 days ago

            I’m an adamant defender of skyline, but I think it’s already considered Cincinnati’s greatest contribution to American cuisine. I can’t think of any others despite being from Dayton myself

              • captainlezbian@lemmy.world
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                11 days ago

                Yeah it’s definitely more. I think my father in law eats it, but my father was strictly scrapple. Funny enough each eats the other’s city’s gross meat.

          • tiredofsametab@fedia.io
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            12 days ago

            When I worked there, I had to refund a few people coming from Missouri and Texas who did not expect what they got (and somehow were not concerned at the smell when they walked in to sit down).

            • BakerBagel@midwest.social
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              12 days ago

              I’m from Missouri originally and my family all like it. I don’t listen to Texans as a general rule, but especially never about chili or barbecue. They are ao stuck in their ways and refuse to entertain any variation of what they are used to

            • BakerBagel@midwest.social
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              12 days ago

              No Cincinnati chili parlors hhave ever officially added chocolate, but it is common with homemade Cincinnati chili.

        • tiredofsametab@fedia.io
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          12 days ago

          Some Greek guy living on Ohio, more accurately (used to work there). EDIT – should’ve scrolled down; someone else beat me to the punch.

  • rumba@lemmy.zip
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    12 days ago

    If you use cinnamon and cloves in chili, the cinnamon and cloves should be almost undetectable. The spice is meant to provide a warm undertone.

    Realistically, if you want to properly experience it, forget adding cinnamon and add good quality chorizo. It has cinnamon, but brings a lot more to the table.

      • rumba@lemmy.zip
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        11 days ago

        You know, I’ve never tried it with chili, but I’ll bet it would be wonderful. I’m thinking the cardamom’s going to get lost really quickly, I would probably add it once at about the middle of the cooking, and then lightly dust it again at serving for the aroma.

      • rumba@lemmy.zip
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        10 days ago

        I honestly had no idea what was in chorizo. I had been making chili with it at home and it came time to make it for work, I stopped by the market near work and they didn’t have any. I was all “FINE!, I’ll make my own” and looked it up, there are TONS of variations. The one I went for was basically vinegar, coriander, cinnamon, cloves, and most of the spices I already use in chili.

        One of my favorite taco shops made one that was very hot and just a touch sweet the cinnamon was forward which I didn’t care for at first, but it ended up being amazing, it was also processed fine like round beef. I’ve been trying to replicate that for a while.

  • ryathal@sh.itjust.works
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    13 days ago

    Chili is a tomato based curry and pretty much anything is acceptable if balanced properly.

    • cinnamon
    • chocolate
    • coffee
    • oregano
    • cilantro
    • cheddar
    • beer
    • bourbon
    • nyctre@lemmy.world
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      13 days ago

      According to google (and since the name implies it as well I’m inclined to believe it) it’s actually a chili pepper based stew. With or without meat. Tomatoes and beans are common ingredients, but not part of the base.

      • Maggoty@lemmy.world
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        12 days ago

        Sure, but what does that even mean? Because you start with your onion and garlic and build it from there. So in that sense the onion and garlic are the base.

        • nyctre@lemmy.world
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          12 days ago

          You’re confusing the ingredient list with the cooking order. Chili is a chili based recipe because that’s the main ingredient, the ingredient that needs to be there, on top of which you can add other stuff.

          Those are just used as aromatics, they’re not a main ingredient . You can replace them with other stuff or just omit them altogether and you’d still get a Chili. But if you replace the chili, then you just get a stew, can’t really call it chili anymore.

          Take beef bourguignon, for example. It’s a stew as well but its main ingredients, or base, if you will, are the beef and the red wine. Can’t replace those and still call it that

      • Lurker@lemmy.zip
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        12 days ago

        Chocolate has been in my family’s secret chilli recipe for generations. If your chilli tastes sweet or chocolaty you messed up. The current generation uses a spiced mexican grandma chocolate. It balances the acidity out and helps everything harmonize.

      • frezik@midwest.social
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        12 days ago

        It’s not supposed to be sweet chocolate. It’s coco without the milk and sugar, and it will make almost any chili taste better.

    • iheartneopets@lemm.ee
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      13 days ago

      I know the Japanese will dead ass put apple and raisins in some variations of their curry. Apple is pretty good, adds a sweetness that isn’t overbearing. Raisins, though I will never understand.

      • ThoGot@lemm.ee
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        13 days ago

        Never tried raisins, but I imagine it could be pretty tasty if well done.

        There are a lot of dishes where you put dried fruit in otherwise savoury meals (I think especially middle eastern or like slavic Plov)

        • iheartneopets@lemm.ee
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          12 days ago

          Yeah, I’m sure its mostly fine, is just personal preference for me. I don’t like raisins at all. But I bet dried mango or something would be good

          • BigDanishGuy@sh.itjust.works
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            12 days ago

            What kinda bullshit is that? I’ve lived in the country my entire life, and I’ve never heard of that. Are you sure that you’re not thinking about that Norwegian brunost?

            I’ve just googled various kombinations of cheese with added sugar in Danish and I can’t find any references to this.

        • iheartneopets@lemm.ee
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          12 days ago

          Yeah, for sure. Like I said, I like apples in it pretty well, and I’m sure raisins at mostly fine. I just don’t like raisins in any context lol.

    • tiredofsametab@fedia.io
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      12 days ago

      A lot of traditionalists might argue tomatoes shouldn’t be in there, but I fully agree – I’ve always joked that it’s an American curry.

      • ouRKaoS@lemmy.today
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        12 days ago

        You ever had a brown sugar bourbon BBQ sauce?

        Same concept with chili.

        If you haven’t already had it, looks like I’ve added to your homework assignment!

    • agamemnonymous@sh.itjust.works
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      13 days ago

      If you can taste cinnamon, you put too much. It gives almost a smokiness while making the sweetness of the tomato pop. But you should use so little you worry it won’t do anything.

    • tiredofsametab@fedia.io
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      12 days ago

      I accidentally added a bunch once having thought I was grabbing my oregano spice bottle (they’re identical in shape, size, and color). I refused to throw it out and expected to hate it but, even though it was a lot to my eyes, it was good and wife agreed. That said, we both also like Cincy-style chili.

  • Rai@lemmy.dbzer0.com
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    13 days ago

    I, as a chili bean lover who made their chili based on beans, understand this completely.

    Chili should (if not vegan chili) be based around the meat. The meat and flavors should be #1 and the accoutrements should be secondary.

    If vegan chili (which my mum makes and it’s SO DELICIOUS), this rule can be ignored.

    • Rampsquatch@sh.itjust.works
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      13 days ago

      Counterpoint: I’ll put whatever I want in my spicy slop and the internet can be mad all it wants, beans are going in there.

      • Rai@lemmy.dbzer0.com
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        13 days ago

        That is hella based

        But I’ve tried with a lot of different things and it always comes out best if I do the meat as a base (if I’m not making vegan chili)

    • phdepressed@sh.itjust.works
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      13 days ago

      Chili just needs to be hearty and filling. Meat and beans are great for this purpose. Having an appropriate ratio is important and the types of beans is also important (doubly so in vegetarian chili). Meat should be on top but shouldn’t overpower everything else.

      • Rai@lemmy.dbzer0.com
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        13 days ago

        Full agree. If it’s meat chili, the easiest way to do that is to use the meat base.

        But you’re 100% correct, you can absolutely do it different ways, especially if you’re making non-meat chili.

    • tiredofsametab@fedia.io
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      12 days ago

      The meat and flavors should be #1

      I would argue the chiles should be #1, though the protein/umami source at #2 works fine.

      • Rai@lemmy.dbzer0.com
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        12 days ago

        I actually could not agree more. The chili flavours are insanely incredible.

        We recently started using dried chilis in a blender after steeping them and it’s so much better than premixed stuff.

  • ouRKaoS@lemmy.today
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    12 days ago

    There are various spices that go into chili that have been lost to time & grandfather’s taking recipes to the grave. I’m ok with a little experimenting, but it should taste like Chili, not “Chili”.

    Also, there is a hard line in the sand at elbow noodles. That’s Goulash.

    • Maggoty@lemmy.world
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      12 days ago

      That’s ChiliMac and we’re going to have to fight now because that’s the highest expression of Chili known to man.

      • Furbag@lemmy.world
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        12 days ago

        It’s funny, I love chili and I love mac and cheese, but I find ChiliMac to be somehow worse than the sum of it’s parts.

        • Maggoty@lemmy.world
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          12 days ago

          Well I didn’t just mix the two. I put chili over macaroni noodles. Then I add cheese until it’s just the right mix. The heat of the two causes the cheese to melt into a sauce nicely and everyone can control the mix. I’ve had stuff where people put canned chili over velveeta mac and cheese and it made me want to vomit so it’s definitely something that has to be done right.

    • Hagdos@lemmy.world
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      12 days ago

      Also, there is a hard line in the sand at elbow noodles. That’s Goulash.

      WHAT?! I was all the way with you, until Goulash. What horrific version of goulash are you eating that contains elbow noodles? Or even noodles at all?

      • Wogi@lemmy.world
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        12 days ago

        American, not Hungarian.

        Goulash is a common food in school lunch rooms and is like a tomato and meat sauce on elbow noodles. It’s not what you’re thinking goulash is, but it’s quite good.

  • AnimalsDream@slrpnk.net
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    12 days ago

    As a vegan it might be strange and interesting to try to replicate the “authentic” Texas Red recipes. No beans, no tomato. The basic recipe would be an almost purely pepper-based stock, probably use both Beyond Ground and diced Beyond Steak. If I recall, the most original known chili recipe called for a substantial amount of added pig fat. I’m not big on high-fat foods in the first place, so to me it’s dubious whether to even include an alternative. But if I did, the most comparable choice would be coconut oil, but I avoid coconut/palm oil to the best of my ability, so probably a bit of added avocado oil would work best, though it’s worth noting that Beyond products are already high in one or the other of these (avocado Beyond is best). Spices don’t need to change.

    But then, is that really superior chili? Sorry but midwestern bean and tomato/pepper extravaganza chili is way better, and will continue to be my main. But with some added crumbled soy curls? Gonna have to try that soon.

    • CascadianGiraffe@lemmy.world
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      12 days ago

      Vegetarian for over 20 years. Most of my chili is “leftovers chili”. It’s about the flavor more than the ingredients. I suppose it’s more of a chili flavored goulash technically.

      Usually starting with black beans, chick peas, tomatoes, peppers and chili spices. Then whatever leftovers I don’t want to eat get chopped up and added. My favorite leftover is old French fries because they never reheat right anyway. Also a great way to use up produce that is going bad but not yet unsafe to eat.

    • Flying Squid@lemmy.worldOPM
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      12 days ago

      I’ve never tried it, but I bet TVP would work pretty well in chili as a substitute for meat, at least texturewise.

      • AnimalsDream@slrpnk.net
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        12 days ago

        That’s where the soy curls come in. TVP would be a nice addition, but I lean more in favor of a whole-foods approach. TVP = chemically stripped soy, mostly protein. Soy curls are the whole beans boiled and reformed into a surprizingly incredible and versatile meat alternative.

      • rumba@lemmy.zip
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        12 days ago

        I make chili for work once a quarter or so. I make two batches, one Vegan, one Fantastic (ok kidding)

        Yes, you can use just about any meat substitute they are all fantastic. Slices of seitan, TVP, Small chunks of drained and pressed low moisture tofu, morning star sausage. The spices destroy any of the finer flavors, so you’re just in it for the texture you really can’t go wrong because the only no-no is gristle.

        Before the meat alternatives got decent in the past few years, I always just made both batches with beans.

      • tiredofsametab@fedia.io
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        12 days ago

        Kroger sells the spice powder and it’s always been fine for me (I spent a number of years working for Skyline in every position except salaried management (though I was trained on and did their jobs as well)). It has you adding tomato paste, water, and ground meat. You could just do something other than the meat at that stage. Anything providing umami and fat would probably work fine.

    • PotatoesFall@discuss.tchncs.de
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      12 days ago

      coconut oil and palm oil are from different plants. Are you confusing the two or is there a reason to stay away from coconut oil that I haven’t heard yet?

  • bizarroland@fedia.io
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    13 days ago

    Cumin can add a cinnamonesque flavor to chilis, I wonder if that is where the idea of putting cinnamon in chili comes from.

    • Nuke_the_whales@lemmy.world
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      13 days ago

      I was so offended the first time I saw Ramsey make chili and added cinnamon sticks. Cumin definitely belongs in chili though.

      Also bigger onion and pepper pieces mixed in, and steak instead of ground beef

    • workerONE@lemmy.world
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      13 days ago

      I love cumin. But really, it has a nutty earthy flavor… One of my favorites along with onion powder.

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    13 days ago

    Reminds me of the scene from The Good Place where Chidi puts peeps in his chili 1000095944