How'd you find that up there?
It's a unique take on chili, not bad, just different. I quite like it for what it is, but wouldn't be what I'd go to if I wanted chili.
-Mike
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It's Chili Season!
- Thread starter WilbursaurusRex
- Start date
It's a unique take on chili, not bad, just different. I quite like it for what it is, but wouldn't be what I'd go to if I wanted chili.
-Mike
@MJ5150
Apologies, I guess I could have explained a bit - I went for a family wedding over that way, and we did a bit of shopping too - go figure, in a country with nearly ten times the population of Canada, you're going to have different stuff than we do. Some folks talk about prices, but I find that with a fair chunk of stuff it's more or less even.
If I wanted normal chili, I'd make my own tbh. I was curious about the Cincinnati thing, having heard about spaghetti and different spice choices. So when I saw it, I grabbed a couple cans.
I'm glad you grabbed a can to give it a try. I think you'll like it, but I know you know your way around the kitchen and your homemade version will be better. This is ok now and then for something a little different and quicker.
You may find some flavor notes in there you like and can thus modify your home recipe a bit, so that's a bonus too.
-Mike
Well thanks, I know a thing or two, but the are plenty of better cooks out there, and this thread is full of way better chili recipes than I've ever made, I'll be honest.
But hey, learn something with every new experience.
After nearly 40 years living in SW Ohio and my daughter working at Skyline during high school, I still can't do that stuff. I think you have to be born into it.
By the way @pie_man_25, when you do the cinnamon right in your chili you don't actually taste it. What you do taste is the 'warming affect' as in it enhances the flavors already there, makes them bolder and more robust. You can overdo it, like I do since I like cinnamon and then taste the cinnamon in the spoonful, but as much as I like cinnamon you can do too much and then it gets awkward. 
-Mike
-Mike
Try adding a bit of cocoa powder, just a touch.So a chili discussion broke out over in the Sushi Box thread, and I thought it would be fun to hear everyone's farts...I mean THOUGHTS on chili. Have a recipe you like, or certain seasonings/ingredients you add that may not be too "traditional"? Share them! Lets enjoy this wonderful dish and all of its regional variations
Im in North Carolina and, growing up, chili has always had beans and was served by itself usually with some corn chips as a side (sometimes cornbread). Now that I enjoy cooking I've kind of stumbled my way around chili. I love cooking it, but haven't looked up any recipes as I like experimenting on my own. I haven't locked anything in but, I've tried adding a bit of brown sugar and thought it turned out well.
I’ve heard of that being a thing. In addition to or instead of the brown sugar?
In addition. You just need a little bit, you're not looking for a chocolate flavor; cocoa is molecularly complex and adds a certain je ne sais quoi to chili.
You aren’t in the Central Coast area of California are you? That happened to me at work also…only I was the person who brought the white bean chicken chili
As the thread creator, I think not, but that would be pretty funny (and confusing to those that dont look closely).
I don't have a problem with different variations. I even use beans in my chili *gasp*. The only problem I have is if there was a chili contest and there weren't separate categories. Thats what happened at work. Everyone brough traditional chili and one person brought a white chicken chili and they came in second place...even though it was completely different from everything else
lol! No, central North CarolinaYou aren’t in the Central Coast area of California are you? That happened to me at work also…only I was the person who brought the white bean chicken chili
I opened a can, and I've tried it a few different ways - once on some spaghetti with some cheese grated on top, once on a ballpark frank, and once now with some corn chips.
It's definitely different - soupier than I'd like, it's definitely made to be mixed with something to soak up all that juice - in the context of using it as a spaghetti sauce it makes sense. The difference in the spices used is definitely noticeable, but the cinnamon isn't anywhere near as prominent as I thought it would be. It's there but your need to look for it. Not bad on a hot dog, either, but the bun got soggy.
All in all, not a bad time, just different. I could see it being better in-house than from a can, too.
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The cold and dreary day in New Hampshire had us craving chili. We hurried home, cooked down some ground beef and beans, added onions along with our favorite spices and San Marzanos. Next thing you now, it's Frito Pie time......
-Mike
-Mike
Oh man! It’s finally starting to get hot here in NC but that looks great! I am an all year chili guy.
