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

You are incorrect on this conviction.

  • 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.

    • PotatoesFall@discuss.tchncs.de
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      11 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?

    • 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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        11 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.

    • CascadianGiraffe@lemmy.world
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      11 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.

  • bizarroland@fedia.io
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    12 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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      12 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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      12 days ago

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

  • FlexibleToast@lemmy.world
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    12 days ago

    Chili is short for chili con carne, not chili con carne y frijoles. I understand competitions demanding a certain “purity.” That said, I will put beans in my chili because that’s what I like.

    • boonhet@lemm.ee
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      12 days ago

      It’s also not short for chili con carne y tomates, so by that logic it’d be weird to put tomatoes in there too lol

      • Liz@midwest.social
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        12 days ago

        I’m pretty sure it’s actually short for chili con carne, tomates, espinaca, frijoles, maíze, arroz, más frijoles, calabacín, brócoli, pimientos verdes, comino, chipotle, y pimentón ahumado.

    • RBWells@lemmy.world
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      12 days ago

      I say it’s short for Chile con Carne because beans are the baseline chili - I’d eat chili with beans and no meat, Chile sin Carne, that’s a meal by itself.

      But chili with meat and no beans, like Chile Colorado, needs to be served with beans and rice, it’s not good by itself. I do make that sometimes but people just call it “meat” when I do. Nobody here thinks of it as chili.

      I don’t think any food is pure. Traditions are forever changing.

      • FlexibleToast@lemmy.world
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        10 days ago

        If you’re chili con carne is “just meat,” you’ve seriously skimped on the star of the show, the chilis. Which most people seem to do… I’ve seen way too many chili recipes that are basically just a tomato, meat, and bean stew with a dash of chili powder.

        I don’t think any food is pure. Traditions are forever changing.

        I 100% agree. Hence I said I understand the purists and the chili competitions that don’t allow beans, but I’m going to make mine with beans. Also, much of the best foods are fusions. The chilis, the spicy fruits not the dish, are the perfect example. I can’t imagine a world in which Indian, Thai, or just about any Asian dish doesn’t have a spicy kick to it. Yet every single species of chili originated in South America. Same story with the tomato. My favorite cuisine is Cajun which is French cooking techniques using the South American and Haitian ingredients that were available. There are countless examples like that.

        • RBWells@lemmy.world
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          10 days ago

          Ha, no they call it “meat” but of course there are chiles. Generally anchos & a guajillo and if I have one the smoked oaxacan pepper. rehydrated in the meat broth and blended with onion and roasted tomatillos, not tomato. It’s really good I just cannot think of it as chili.

            • RBWells@lemmy.world
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              10 days ago

              Ha! It’s flavorful as fuck actually with the mostly ancho assortment and tomatillos but the venn diagram in my family for people who like meat heavy meals and the people who like very spicy (as in picante) food doesn’t have much overlap - me and the vegan are the only actual chiliheads.

              When I make the vegetarian chili, it gets jalapenos, tomatoes, lots of bottled chili powder, some tinned chipotle powder, leftover very spicy salsa, sometimes beer or a splash of whiskey, I keep adjusting it until it seems like it will be good, then leave it to simmer or in the slow cooker. it’s more of a refrigerator stew but always pintos, I don’t like any other beans in there.

  • lemonadebunny@lemmy.ca
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    аҧсуа бызшәа
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    12 days ago

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

  • thefartographer@lemm.ee
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    12 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^

    • Maggoty@lemmy.world
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      11 days ago

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

    • HeyThisIsntTheYMCA@lemmy.world
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      12 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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        12 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.

  • ryathal@sh.itjust.works
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    12 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
      • 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!

    • nyctre@lemmy.world
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      12 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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        11 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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          11 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

    • tiredofsametab@fedia.io
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      11 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.

      • 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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      12 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.

          • 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.

      • ThoGot@lemm.ee
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        12 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)

    • violetring@lemmy.world
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      12 days ago

      I usually don’t have a nice fine ground coffee on hand. Cocoa powder works just as well! Gives a nice earthy depth to the chili!

  • rumba@lemmy.zip
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    11 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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        9 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.