On Thu 29 Sep 2005 09:25:26a, ~patches~ wrote in rec.food.cooking:

> 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
>

LOL! You don't do anything on a small scale do you? How much meat for 5
lbs. of onions? I just can't do cloves, cocoa, or cinnamon in chili. Too
Greek. I love Greek food, just not Greek-flavored chili.

Oh, I almost forgot that I'm probably still in your killfile. Nevermind.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974