jmcquown wrote:
> Wayne Boatwright wrote:
>
>>On Tue 27 Sep 2005 09:03:28p, zxcvbob wrote in rec.food.cooking:
>>
>>
>>>Wayne Boatwright wrote:
>>>
>>>>The flavor found in canned chili and in canned "chili beans" eludes
>>>>me.
>>>>
>>>>When I make my own chili recipe it's flavored with onion, garlic,
>>>>chili powder, cumin, coriander, Mexican oregano and a bay leaf.
>>>>It's a good basic chili and we like it.
>>>>
>>>>However, the canned products have a very different flavor and almost
>>>>all brands taste quite similar. The list of ingredients on the
>>>>cans, of course, just say "and spices".
>>>>
>>>>Anyone have an idea what makes up this flavor?
>>>>
>>>>TIA
>>>>
>>>
>>>
>>>Pressure-can some beef stew meat. The long processing time gives it
>>>a subtle fishy taste that is what you are looking for. Add a jar of
>>>the canned meat to your chili, and thicken it with a little wheat
>>>flour and cheap paprika. HTH :-)
>>>
>>>Best regards,
>>>Bob
>>>
>>
>>LOL! I know what you mean, Bob. Some canned products containing meat
>>don't smell much different from dog or cat food.
>>
>>However, this "spice" flavor also dominates the canned "chili beans"
>>like Bush's, and contain no meat or meat products.
>
>
> I know what you mean, Wayne, and I wish I knew what it was, too. I'm
> starting to think it's like a reverse sort of (non-sexual) salt-peter...
> something that makes us *want* to buy the chili or chili beans. I get
> cravings for this stuff! I had to add "chili beans" to my sloppy joe meat
> (before I turned it into chili mac) last week. The pull was irresistable.
> And man did it taste good!
>
> Jill
>
>


I was kind of serious, you just couldn't tell from my writing style. I
think it's hydrolyzed protein. You can get the same effect by adding
MSG or Thai fish sauce. Add just a little wheat or oat flour for
thickening, and some California paprika.

Bob