Your secret ingredient for your chili?

[Mayne]

I need to hear it. I'm making a batch tomorrow and I don't want to do the same old same old.

 

[NAC4EV]

This will make your sticker peck out.

 

[UsandThem]

That's about the only style of chili I eat anymore.

It's very distinctive (more soupy), but it's what ate growing up.

 

[whm1974]

Anyone used Miso Paste?

Miso - Wikipedia

en.wikipedia.org

 

[WelshBloke]

I dont like a lot of stuff in a chilli. Onions, garlic, beef, a shit load of hot chillies, tins of tomatoes/passata, and some beef stock. Maybe some stout and cocoa powder. And cook it down till its thick.

Oh yeah, and beans. It's not a chilli without beans.

 

[MagnusTheBrewer]

There different kinds of chile.

 

[echo4747]

a couple dashes of Mango Habenero sauce from Buffalo Wild Wings

 

[MagnusTheBrewer]

That's about the only style of chili I eat anymore.

It's very distinctive (more soupy), but it's what ate growing up.

Get a rope!

 

[balloonshark]

I made vegan chili soup last night and I'm still not happy with the way it tastes. I use the same basic spices so it shouldn't be that different. Tonight I added a little sweetner and hot sauce which helped. I usually use a large can of tomato puree and a small can of paste but didn't have the paste so maybe that is why it tastes different. I thought about adding a little mustard and since someone mentioned it here I'll give it a try tomorrow.

 

[IronWing]

Use a clean can opener.

 

[UsandThem]

Get a rope!

My son actually came home from college last weekend just because I was going to make some. However, the outside projects I was working on lasted a lot longer than anticipated, so I told him I would make it this upcoming weekend.

I just have to get a bottle of hot sauce, and then on Saturday it's on!

This is the only 4-way my wife will let me be part of.

 

[Kaido]

Cocoa powder! Doesn't make it taste like chocolate FWIW.

 

[JEDIYoda]

finely diced ghost peppers....

 

[whm1974]

No used miso yet?

 

[MagnusTheBrewer]

No used miso yet?

chili is inherently American. If you can find American miso, go right ahead.

 

[whm1974]

chili is inherently American. If you can find American miso, go right ahead.

Home | South River Miso Company

Welcome to the Home of Hand-Crafted, Wood-Fired, Certified Organic Miso!

www.southrivermiso.com

Made here in the USA!!!
Chili is an Highly Adaptable dish.

 

[MagnusTheBrewer]

Home | South River Miso Company

Welcome to the Home of Hand-Crafted, Wood-Fired, Certified Organic Miso!

www.southrivermiso.com

Made here in the USA!!!
Chili is an Highly Adaptable dish.

I see that! Well, I would try it. It can't be anymore off the wall than chili I've had in San Francisco.

 

[sandorski]

Beans

 

[Mr.IncrediblyBored]

Chipotle peppers in adobo sauce from the can. 2-3 peppers, roughly chopped. And spoon out a bit of the sauce from the can. Not really a secret ingredient but most people's chili is bland as shit. Don't be afraid of adding a bunch of garlic and fresh cilantro.

 

[snoopy7548]

Cigarette ash.

 

[pete6032]

Why would you ever put miso paste in chili?

 

[zinfamous]

That's about the only style of chili I eat anymore.

It's very distinctive (more soupy), but it's what ate growing up.

OK, that isn't normally something that would interest me...but I see a label with some kind of obvious provenance...like, these dudes have been selling their flavor packet for at least 6 decades now. At least.

And so now I shall have to order some. Just to get a sniff, maybe taste on some things...see what's going on in there. Put it in the chili. ...I was actually planning to make a batch this weekend, but with no real plan yet (other than, I've got ~4 dozen whole, dried ancho, passillo, and guadillaro chilis just sitting in the cupboard...waiting for some fucking shit to happen in their lives, ffs!).

But this makes me curious. Now I want to know what Cincinnati does, and maybe just put that single flavor profile, on top of the classics: beef and chili peppers, reduced endlessly. ...it's basically chocolate, and then some mild allspice/nutmeg, maybe?


hmmm, dried orange peels.

yes, I will prepare many of those tomorrow. all in zest. all dried, and all ground. In it goes.

Then you will all see! I will have the best Chili!

 

[zinfamous]

Why would you ever put miso paste in chili?

people like that umami taste, bro.

Seriously: how else do you expect to attract the ironically waxed-mustachioed crowd into your trendy urban chili restaurant if you don't stoke that umami fancy that all properly-urbane jackanapes of Serious Eats fame demand upon any entry into whatever threshold, of ill or fashionable repute, deigns to entertain them?

 

[zinfamous]

My son actually came home from college last weekend just because I was going to make some. However, the outside projects I was working on lasted a lot longer than anticipated, so I told him I would make it this upcoming weekend.

I just have to get a bottle of hot sauce, and then on Saturday it's on!

This is the only 4-way my wife will let me be part of.

lol. you know, I never quite "got" this style, but I did eventually come to appreciate it for what it was. There was a chili bowl...Ben's? I think, a few blocks away from me when I was living in Chicago for a couple of years. Never the best place, but always dependable, and that plate is what you got when you ordered a 4-way. The walls were filled with hot sauces to make whatever you wanted of your food, but you always knew exactly what that plate would be, haha.

...so it got me curious again. I want to take that seasoning....and just apply it elsewhere, you know?

 

[whm1974]

Why would you ever put miso paste in chili?

Certainly the sure as Hell beats Cigarette Ashes!!! Speaking Why in the name of Chili Con Carne does @snoopy7548 adds this crap to the Most Sacred Dish from Texas?

Surely there most be some Japanese-Americans living in Texas, right? And since Miso is wildly popular in Japen they must of have made Chili Con Carny con Miso?