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(Some Guy)   What's the secret ingredient that makes good chili into GREAT chili? Cumin and see   (food.livedogproductions.com) divider line
    More: Interesting, Soup, Broth, Hunger, highway use, Chili powder, Ancient Egyptians, Medieval folks, Spices  
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592 clicks; posted to Food » on 23 Sep 2022 at 11:12 PM (18 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



69 Comments     (+0 »)
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2022-09-23 5:50:26 PM  
Who doesn't put cumin in their chili?
 
2022-09-23 6:13:05 PM  
Beans
 
2022-09-23 6:15:39 PM  
Chili without cumin is just stew.
 
2022-09-23 6:21:20 PM  
Cacao
 
2022-09-23 6:40:16 PM  
Toast whole cumin seeds in a small pan (no oil) until it starts to become fragrant.  Use a mortar and pestle to grind it to your preference.  It adds another layer of flavor easily.

Yes, I have a damn mortar and pestle I use at home on a regular basis.
 
2022-09-23 7:11:04 PM  
Spam
 
2022-09-23 7:37:11 PM  

BunkyBrewman: Toast whole cumin seeds in a small pan (no oil) until it starts to become fragrant.  Use a mortar and pestle to grind it to your preference.  It adds another layer of flavor easily.

Yes, I have a damn mortar and pestle I use at home on a regular basis.


Cumin is so damn good that way.
 
2022-09-23 7:37:29 PM  
Fish sauce, marmite, chili powder, cumin powder, onion powder, fresh crushed garlic, crushed tomatoes, ground beef, and ground breakfast sausage are my go-to chili recipe staples.
 
2022-09-23 7:37:44 PM  
This recipe is crap though. Sugar?? WTF
 
2022-09-23 8:40:30 PM  
Cumin makes Prego in the oven pretty reliably.

Or something. My Health teacher explained it once.
 
2022-09-23 8:43:03 PM  
Cinnamon. Everyone knows Cincinnati chili is the best chili.

media-cdn.tripadvisor.comView Full Size
 
2022-09-23 8:48:28 PM  

Lsherm: Cinnamon. Everyone knows Cincinnati chili is the best chili.

[media-cdn.tripadvisor.com image 550x413]


I like Cincinnati chili. We have Skyline and Goldstar here (Lexington, Ky).

I know it's not "chili" enough for most people, but I don't really care. I like it. And other types of chili.
 
2022-09-23 9:28:02 PM  
Nyquil?
 
2022-09-23 10:37:27 PM  

Lsherm: Cinnamon. Everyone knows Cincinnati chili is the best chili.

[media-cdn.tripadvisor.com image 550x413]


no offense but I hate you now.
 
2022-09-23 10:42:27 PM  

chucknasty: Lsherm: Cinnamon. Everyone knows Cincinnati chili is the best chili.

[media-cdn.tripadvisor.com image 550x413]

no offense but I hate you now.


Oh, I knew it was a shiatpost, but I grew up in southwestern Ohio. I'm obligated by circumstances of birth to have crap taste in chili.
 
2022-09-23 11:15:43 PM  

BunkyBrewman: Toast whole cumin seeds in a small pan (no oil) until it starts to become fragrant.  Use a mortar and pestle to grind it to your preference.  It adds another layer of flavor easily.

Yes, I have a damn mortar and pestle I use at home on a regular basis.


I make Indian curries and do this with cumin and coriander as part of the seasoning because it makes A TON of difference.  I honestly thought this was cumin knowledge.
 
2022-09-23 11:23:03 PM  
Liquid smoke
 
2022-09-23 11:37:58 PM  
Black pitted olives
Trust me.
 
2022-09-23 11:39:24 PM  

harleyquinnical: I honestly thought this was cumin knowledge.


y.yarn.coView Full Size
 
2022-09-23 11:55:31 PM  
Hey guys, I have the secret to making a great burger.

Cheese.

Like favorite subscribe.
 
2022-09-24 12:18:17 AM  

beezeltown: Lsherm: Cinnamon. Everyone knows Cincinnati chili is the best chili.

[media-cdn.tripadvisor.com image 550x413]

I like Cincinnati chili. We have Skyline and Goldstar here (Lexington, Ky).

I know it's not "chili" enough for most people, but I don't really care. I like it. And other types of chili.


I like noods.  So I like the idea of chili over noodles.  I've never had the Cincy chili though even though I could buy a can.  For $5/can-forget it, maybe I'll try Stagg or Hormel.
 
2022-09-24 12:19:00 AM  
citrus.
 
2022-09-24 12:23:16 AM  

Lsherm: chucknasty: Lsherm: Cinnamon. Everyone knows Cincinnati chili is the best chili.

[media-cdn.tripadvisor.com image 550x413]

no offense but I hate you now.

Oh, I knew it was a shiatpost, but I grew up in southwestern Ohio. I'm obligated by circumstances of birth to have crap taste in chili.


Ok. I've tried the Cincinnati chili, and near puked. Other forays into the state that is "round at both ends and HIGH in the middle" resulted in Italian dishes that may have been prepared by Buddy, the elf. Seriously! How much sugar can you add to spaghetti sauce? Why does everyone in this restaurant have their insulin kits on the table?

That said, our relatives there make it worthwhile. Solid people.
 
2022-09-24 12:24:38 AM  
In my bachelor grad student days when I cooked a lot of simple things I used to go through tons of cumin. So much so that I was buying it in bulk. I used to refer to it as "the fajita spice" to people who'd never heard of it.
 
2022-09-24 12:29:29 AM  
Under rated spice.
 
2022-09-24 12:32:18 AM  
I've been adding achiote paste, as well as cumin and it seems to add a deeper, fuller flavour
 
2022-09-24 12:48:53 AM  

Renault: Lsherm: chucknasty: Lsherm: Cinnamon. Everyone knows Cincinnati chili is the best chili.

[media-cdn.tripadvisor.com image 550x413]

no offense but I hate you now.

Oh, I knew it was a shiatpost, but I grew up in southwestern Ohio. I'm obligated by circumstances of birth to have crap taste in chili.

Ok. I've tried the Cincinnati chili, and near puked. Other forays into the state that is "round at both ends and HIGH in the middle" resulted in Italian dishes that may have been prepared by Buddy, the elf. Seriously! How much sugar can you add to spaghetti sauce? Why does everyone in this restaurant have their insulin kits on the table?

That said, our relatives there make it worthwhile. Solid people.


Oh, you had Skyline. Get Empress or Gold Star. Skyline Chili is the Mountain Dew of Cincinnati chili. Sometime back in the 80's when New Coke was introduced Skyline decided they were going to be the "sweet" chili people.

As for spaghetti sauce? Cincinnati is a city influenced mostly by angry German, Polish, and Irish immigrants from the mid to late 1800's. Not any of them liked the Italians. This tradition has sadly carried out to the present. Any attempt by an Italian to bring authentic recipes to the city has always been met with two standard responses:

a) "This isn't pizza"
b) "This doesn't taste like chili"
 
2022-09-24 12:59:41 AM  
That taco meat steak
 
2022-09-24 2:09:28 AM  

portnoyd: Hey guys, I have the secret to making a great burger.

Cheese.

Like favorite subscribe.


*smashes favorite and subscribe*
 
2022-09-24 2:14:27 AM  
I made my very first chili the other day.

Arbol + soaking the beans long enough == delicious
 
2022-09-24 2:20:21 AM  

fatassbastard: Who doesn't put cumin in their chili?


The same sort of people who make curry with curry powder, rutabaga, raisins, too much water, apples, flour, and nothing else
 
2022-09-24 2:21:52 AM  

BunkyBrewman: Toast whole cumin seeds in a small pan (no oil) until it starts to become fragrant.  Use a mortar and pestle to grind it to your preference.  It adds another layer of flavor easily.

Yes, I have a damn mortar and pestle I use at home on a regular basis.


A lot like certain kinds of Northern Indian cooking, then.
 
2022-09-24 2:26:58 AM  

fatassbastard: Who doesn't put cumin in their chili?


I dont think it gets used in white chilis
 
2022-09-24 2:29:21 AM  
not just cumin. dried ancho , poblano , hatch and some fresh anaheim and a couple of serranos can really work wonders.  I am talking about flavour, not heat. But those will bring a bit of heat. Mostly a *zing* to the mouthfeel, but not just heat for its hot as fark for just being hot. One can also use some green bell peppers for a not real big zing but an unexpected flavour. And black beans , at about 5 -10 % of the bean load- they add another level of taste. and a fart quotient .
i find that experimenting with chili to be a fun thing. My next batch , I think, will involve ground bison and also some sage.
 
2022-09-24 2:54:00 AM  

ski9600: beezeltown: Lsherm: Cinnamon. Everyone knows Cincinnati chili is the best chili.

[media-cdn.tripadvisor.com image 550x413]

I like Cincinnati chili. We have Skyline and Goldstar here (Lexington, Ky).

I know it's not "chili" enough for most people, but I don't really care. I like it. And other types of chili.

I like noods.  So I like the idea of chili over noodles.  I've never had the Cincy chili though even though I could buy a can.  For $5/can-forget it, maybe I'll try Stagg or Hormel.


I have two favorite chili recipes: One is like this one, with beans and cumin and ground beef plus other options.

The other one is time-consuming and expensive, but worth it:

Ingredients:

2 lbs. boneless chuck roast
2 red bell peppers, roasted and skinned
2 Ancho chiles, split, seeds removed and roughly chopped
2 California chiles, split, seeds removed and roughly chopped
1 Chipotle chile in adobo sauce (1 chile, not 1 can)
3/4 tsp. chili powder
Kosher salt
Black pepper
3/4 cup beer
3/4 cup beef stock
4 oz. canned diced tomatoes
4 cloves garlic, diced
3/4 cup onion, diced
Olive oil
Saute pan
Dutch oven
Colander
Stick blender

Cut chuck steak into 3/4 inch cubes (or get some stew beef: a little more expensive and a lot less work) and season with salt, pepper and chili powder. Brown in the saute pan with olive oil and drain.

In the Dutch oven, sweat the onions and garlic in olive oil. Add all other ingredients except the chuck steak and simmer for at least 15 minutes. Puree with the stick blender (if you don't have a stick blender you can also puree in a regular blender).

Stir in chuck steak, cover and simmer for at least an hour. You can serve right away, but this chili is even better if chilled overnight and reheated. I like to transfer everything from the Dutch oven to a slow cooker for simmering, then refrigerate the slow cooker overnight and serve the next day.

Makes about 2 quarts. If you're serving five or more you'll want to triple the recipe. You'll have more leftovers but that's the name of the game.
 
2022-09-24 3:01:08 AM  

alienated: not just cumin. dried ancho , poblano , hatch and some fresh anaheim and a couple of serranos can really work wonders.  I am talking about flavour, not heat. But those will bring a bit of heat. Mostly a *zing* to the mouthfeel, but not just heat for its hot as fark for just being hot. One can also use some green bell peppers for a not real big zing but an unexpected flavour. And black beans , at about 5 -10 % of the bean load- they add another level of taste. and a fart quotient .
i find that experimenting with chili to be a fun thing. My next batch , I think, will involve ground bison and also some sage.


That's what I like about that second chili recipe: A bare minimum of powdered spice or chilis. Fresh ancho chilies, California chilies, Chipotle in adobo. You could substitute all these with powdered chilies, but once I tasted this recipe I try to replace powdered spices or herbs or whatever with fresh ingredients whenever I can.
 
2022-09-24 3:39:32 AM  

Sensei Can You See: alienated: not just cumin. dried ancho , poblano , hatch and some fresh anaheim and a couple of serranos can really work wonders.  I am talking about flavour, not heat. But those will bring a bit of heat. Mostly a *zing* to the mouthfeel, but not just heat for its hot as fark for just being hot. One can also use some green bell peppers for a not real big zing but an unexpected flavour. And black beans , at about 5 -10 % of the bean load- they add another level of taste. and a fart quotient .
i find that experimenting with chili to be a fun thing. My next batch , I think, will involve ground bison and also some sage.

That's what I like about that second chili recipe: A bare minimum of powdered spice or chilis. Fresh ancho chilies, California chilies, Chipotle in adobo. You could substitute all these with powdered chilies, but once I tasted this recipe I try to replace powdered spices or herbs or whatever with fresh ingredients whenever I can.


I have to be honest here. I have hated chiplote in adobo or dried since forever. I have never liked the  smell or the taste. I love a fresh fire roasted pepper- just a bit burned , but the sauce has always made my palate have issues. But if it works ffor you then cool beans.
 
2022-09-24 3:54:06 AM  
Kevin's Famous Chilli - The Office US
Youtube WcYG-5b7448
 
2022-09-24 4:17:46 AM  
The authorbot of that "article" writes like he was dropped on his head as a child.
 
2022-09-24 4:30:28 AM  
Surprised I didn't see a tiny bit of allspice as a special ingredient.
 
2022-09-24 6:16:02 AM  
Leftover smoked brisket. Brisket will be cheap around here next week.
 
2022-09-24 7:31:54 AM  

alienated: not just cumin. dried ancho , poblano , hatch and some fresh anaheim and a couple of serranos can really work wonders.  I am talking about flavour, not heat. But those will bring a bit of heat. Mostly a *zing* to the mouthfeel, but not just heat for its hot as fark for just being hot. One can also use some green bell peppers for a not real big zing but an unexpected flavour. And black beans , at about 5 -10 % of the bean load- they add another level of taste. and a fart quotient .
i find that experimenting with chili to be a fun thing. My next batch , I think, will involve ground bison and also some sage.


I use roughly an equal mix of New Mexican, ancho, and guajillo dried chile pods. Sometimes pasilla or chile de arbol for good measure. And ground turkey.  Instead of bell peppers I tried nopales once, but didn't really care for them in the chili.

I've developed a meatball recipe with ground bison, sage, juniper, and New Mexican red chile - the same flavor profile would work in chili. Sometimes I throw these on pizza with fresh green chile, piñon nuts, Asadero, and a touch of red chile powder in the sauce. I've always wanted to do this with a half blue-corn crust, but I usually make multiple different types of pizza and never feel like making a separate batch of dough.

Fark user imageView Full Size

/ not my best shaped or baked pizzas, but one of the tastiest
// this thread is now a pizza thread, as every Food tab discussion asymptotically converges to
 
2022-09-24 8:07:31 AM  
The recipe l(to me) looks like an excellent start, but not a lot of soul...

Yes on adding varied and charred peppers.

Try - 1 - of the following and see if it speaks the language of your people:

Couple shots of strong coffee; even instant.
Chocolate, let it play w cayenne
3/4ths of a bottle of Guinness - the rest for the cook.

Finally I haven't added white sugar to cut acidity in years; typically it's because 'someone' added garlic at the wrong time and/or burned it, and I'm sensitive to the acid in tomatoes. If I want to sweeten something, I prefer a rather neutral touch of honey, or - especially if I'm adding cinnamon/allspice/etc flavors... a little brown sugar or small amount of molasses or golden syrup.

/Small!!! damn it. Everything doesn't need the same sweetness profile of Poptarts.
 
2022-09-24 8:21:24 AM  

batlock666: [Youtube-video https://www.youtube.com/embed/WcYG-5b7448]


The recipe:

Ingredients:
1 lb. 85/15 lean ground beef
1 (12 oz.) coarsely chopped yellow onion
1 (15 oz.) can petite diced tomatoes
1 (8 oz.) can tomato sauce
2 (about 1 oz.) dried ancho chiles
1 cup water
2 1/2 tablespoons chili powder
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Toppings of your choice (shredded cheese, scallions, etc.)

Instructions:
Combine beef and onion in a large saucepan over medium heat.
Sauté until meat and onion are browned (the trick is to undercook the onions).
Stir in tomatoes, tomato sauce, toasted ancho chilis, and water.
Season with chili powder, garlic powder, salt, and ground black pepper to taste.
Boil on a low-heat.
Simmer for 15 minutes while covered.
Add the toppings of your choice (shredded cheese, scallions, etc.).
 
2022-09-24 8:35:05 AM  
First of all you're going to have to define chili.

\team meat+beans
 
2022-09-24 9:02:17 AM  
Cloves
 
2022-09-24 10:41:59 AM  

Concrete Donkey: fatassbastard: Who doesn't put cumin in their chili?

I dont think it gets used in white chilis


My white chicken chili has cumin and oregano in it but no chili powder.  Chili powder is what's left out, as it sort of ruins the white aspect of white chili completely.
 
2022-09-24 10:42:57 AM  

69gnarkill69: Cloves


The moment you start adding spices like cinnamon, clove, cardamom, or ginger is the moment you are very close to learning how culinarily proximate chili is to chana masala.
 
2022-09-24 10:57:33 AM  
Used it for years.  Double the beans.  Your welcome

It's Chili by George Couch! (Real name)
 
2022-09-24 11:23:58 AM  
I just made a pot of chili.so I am getting a kick.

I doubled the meat and left out the beans. But, I used a ground up roast so now it has more fat in it. Better to stick with 93% hamburger.

1 green pepper
1 red pepper
1 onion
2lbs ground beef
1 jalapeno pepper

1 can diced green chilis
1 32oz can tomato sauce (no salt)
1 can rotell tomatoes

2 tbsp chili powder
2 tbsp cumin
1/2 tsp Spanish paprika
1/2 tsp cayenne pepper
some salt

Then I cut up and threw in a few whole tomatoes that were left over from the week.

Brown the meat and the fresh veggies, throw in the rest. Mix. Simmer for 90 mins or more. Stir occasionally.

Easy.
 
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