Nancy1 wrote:

> 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
>
>
> I'm not very fond of that canned flavor - instant acid reflex. When I
> make chili, most of my seasoning comes from chili powder, although I
> have been known to put in some cumin now and then. Mine is much better
> than canned.
>
> N.
>
IMNSHO mine is a lot better than canned. I've never bought canned but
suspect a local restaurant uses canned instead of fresh made chili. I
usually make a large batch that uses up 5 lb of onions at a time. I
can't say the flavour comes from just chili powder as I use garlic
cloves, onion powder, cocoa, cinnamon, paprika, and cumin in addition to
chili powder. I use extra lean gr. beef that probably gives it a
slightly different flavour than chuck chunks. I like serving it with
fresh chopped spanish onions on top and sometimes just a little
sprinkling of grated cheddar cheese. We just went through a large batch
since the weather is turning cooler. I didn't get a chance to freeze any