fandomsecrets | [ SECRET POST #3496 ]

[ SECRET POST #3496 ]

⌈ Secret Post #3496 ⌋

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Thinking of making chili today so I figured I would ask what your guys' approach to it was.

Anything have anything kookie they use in their chili outside of the usual (chili peppers, beef, beef, onions, cumin, chili powder, beans if you like beans, tomato, etc)? What's your general chili philosophy?

Sometimes i'll add corn.

Check this out;

https://www.reddit.com/r/Cooking/comments/2sxhdh/i_hate_my_chili_recipe_does_anyone_have_a_recipe/?st=ir9ms47w&sh=9e034e80

Corn seems interesting.

Most of the things in that thread were already more or less the direction I was planning to go but it's nice to see that I'm not completely crazy, lol

My chili philosophy comes down to "don't put in half a cup of sugar." My mom had weird ideas about chili.

God, that kind of thing is my least favorite trait in American cooking, especially older (mid-century-ish) American cooking. Everything is consistently ridiculously oversweet. Can't stand it.

Mid-century American cooking is the worst thing ever. My parents also get mad if you "forget" the half-cup of sugar in spaghetti sauce.

See, spaghetti sauce is something where sugar makes sense, but like... more a pinch of sugar. Not half a cup. It's such a weird thing.

I add a tablespoon of sugar to my sauce, but that's it.

That is because you are civilized and understand flavors

Most of the time pasta sauce for me comes out of jars and cans, but a spoon of sugar lifts it.

Sugar? In tomato sauce???

Wtf

If you're in the US and buy any kind of jarred marinara or whatever, it probably has added sugar. Ditto tomato soup. But for home cooking, the amount of sugar depends on the tomatoes you start with. If I'm making salsa from scratch, I'll put the tomato seeds and goop in a strainer over a bowl and sprinkle some salt and sugar over the goop--it helps with flavor and to extract more tomato juice from the stuff that I'd otherwise just compost.

I'm Italian, so I'm with you.

Sugar of any kind in my tomato sauce is anathema.

Re: Chili

mimi-sardinia.livejournal.com - 2016-07-31 11:19 (UTC) - Expand

Re: Chili

(Anonymous) - 2016-07-31 18:37 (UTC) - Expand

Or cinnamon. Do not ask. Just do not ask. For that matter, keep the paprika to the ghoulash too. Celery salt is okay in chili though, oddly enough.

ghoulash is goulash for undead.

Chili, garlic, onion, fried ground beef, fried cubed beef, more onions, more chili, red, green and yellow tomatoes, some regular red peppers. No fucking beans ever! And salt. Add more lack of beans. Boil up some rice, drain it off, add it into the chili, simmer it for an hour then let it cool then simmer it for an hour again.

But beans are so gooooooooooood

They are Satan's food. Satan's food for all his little demons. I loathe beans, well legumes in general, but they and peas are used as filler in everything. Never add beans to anything.

NAYRT but now I'm really curious: what's wrong with beans? Setting aside whether they have a place in chili. Is it a texture thing or what?

Re: Chili

(Anonymous) - 2016-07-30 21:02 (UTC) - Expand

Re: Chili

(Anonymous) - 2016-07-30 21:03 (UTC) - Expand

Re: Chili

(Anonymous) - 2016-07-30 21:09 (UTC) - Expand

as someone with an allergy to green peas, which show up EVERYWHERE for NO REASON, I heartily second this.

Re: Chili

(Anonymous) - 2016-07-30 21:38 (UTC) - Expand

If you're looking for something else random to add to chili, a coworker of mine likes tomatillos because you can get them at the farmer's market by us.

I love tomatillos, but I've mostly used them in, like, green chilis with pork, where they are really good. Not sure how they'd work in more of a red chili.

He used them because they're fairly flavorless and it was a way to add thickness to the chili without adding too much more flavor. At least that's how he explained it to me. I never tried it because he likes things way spicier than me.

Hmm, interesting.

IME they add a tart fruitiness which I do like very much but I also feel like that's what your fresh chilis are for.

beer, oregano, bay leaf, cornmeal as a thickener.
also, I agree with never putting beans in chili. Ever.

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