I know you're convinced that a little cinnamon improves your chili.
You are incorrect on this conviction.
this post was submitted on 12 Nov 2024
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Chili is a tomato based curry and pretty much anything is acceptable if balanced properly.
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.
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.
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.
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
Ah okay, thanks for the explanation.
You start adding chocolate and you're going into mole territory though
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.
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.
Yeah I know. But mole is cocoa based. So it's like a mix
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.
I had never heard of raisin, but looking at Cookpad... sure enough. I don't think I've ever had it.
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)
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
Pineapple is pretty common in curries, the jump to apples and raisins isn't that far tbh
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.
Danes will put apple in curry as well.
Yes, but Danes will also put sugar in cheese.
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.
I'm thinking about Castello cream cheese from Jutland.
First off that's not really cheese.
Secondly, FFS, I completely forgot about that. I even interviewed at the plant that makes that once. But to my country men's credit, I've only ever seen it served a handful of times, and it is always left on the table, virtually untouched.
Thirdly, how the actual fuck did you ever learn about ananas Castello?
Don't be insulted, but I visited Denmark once in my life, 30 years ago as a child with my parents, and that sweet Castello cream cheese is literally the only thing I remember.
... Bourbon??
My universe has just expanded.
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!