In article >, "Mitch Scherer" >
wrote:

> "Wayne Boatwright" > wrote in message
> 3.184...
> > Some time ago a friend gave me a packet of chili seasonings which I put in
> > the pantry for later use. This was a couple of months ago. Early this
> > morning I decided to put on a pot of chili to have for dinner and
> > remembered this packet. Apart from this seasoning packet, I used all the
> > chli ingredients I always use, except for seasonings. The first taste
> > made
> > me want to spit it out. It was godawful! I don't know what was in those
> > seasonings, but apart from a really nasty flavor, it was so salty I
> > couldn't eat it. The whole pot went into the garbage. What a waste of
> > ingredients!
> >
> > --
>
> > Wayne Boatwright
>
> One reason for the awfull seasonings may be that there are a thousand
> different opinions of what good chili should taste like. Good and bad
> California versions, those dipsticks down in Texas who believe that chili is
> red colored water, that godawful garbage from Cincinnati, that bell pepper
> flavored laundry starch in a can from Staggs, etc. Maybe the people who
> compiled the spice blend just didn't know any better.
>
> Another reason is that many producers who sell commercial foods ruin them
> with preservatives and cheap substitutes instead of good ingredients.
>
> Sometimes there is just nothing better than a simple mix of a few quality
> ingredients. Throw some good meat, beans, tomato, and chili powder (ground
> dried chiles, cumin, etc.), and a few other ingredients together and let
> them cook for a while and you will probably end up with something better
> than most commercial products.

Of course, chili powder is a spice blend. Some are mostly salt. It's
cheaper than the other ingredients.

--
Dan Abel
Petaluma, California USA