On Thursday, January 24, 2013 2:50:35 PM UTC-6, dsi1 wrote:
> On 1/24/2013 4:34 AM, James Silverton wrote:
>
> > I tried a recipe for chilli the other day that used some tomatilloes but
>
> > not much in the way of spices beyond prepared chilli powder and cumin It
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> > was rather blah even with the addition of a little Tabasco. I had made
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> > enough for two meals and I cooked the second for half an hour more with
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> > some oregano, coriander and ancho chile. I not have anchos available the
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> > previous day but the second attempt was rather good.
>
> >
>
>
>
> What constitutes a good chili will vary by region and the taste of the
>
> cook. I can make a good chili out of most anything because I have a
>
> clear flavor profile of what I want and know how to achieve it.
>
>
>
> The local-style chili popular over here is on the sweet and mild side
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> with a prominent bell pepper taste and a smooth richness due to of the
>
> addition of mayo. My chili of choice is mostly cumin and garlic and salt
>
> flavor with a moderate heat level. I don't add mayo.

I just judged a chili contest. At least half of the entries were
downright bad. One was so nasty that I wished I hadn't put it in
my mouth. I voted for the blandest, least offensive one because at
least there was nothing about it that was patently bad. Every
one of them was well below the better canned chilies like Chilli
Man. The local chili you described sounds especially nasty, whereas
what you described as your own sounds good. Powdered chiles, cumin
and garlic is really the base. Folks here in St. Louis almost always
add canned tomatoes, and some of them even add sugar (ick). Next year
I should make a pot of chile instead of judging. That way, I wouldn't
have to put anything nasty in my mouth. The thing is a fundraiser for
the preschool.

--Bryan