In article .com>,
"aem" > 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?
> >
> Coming late to this thread and don't feel like reading all the other
> responses. In my experience the biggest difference between canned
> chilis and homemade is that the canned versions contain a significant
> amount of sugar or other sweetening, while few home recipes do. Next
> to salt, sugar is the most common "secret" ingredient in prepared
> foods. -aem
>

True, dat...

Mom taught me that, in gravies and stews, if they were just missing that
"something" to make them really good, throw in a tablespoon or two of
sugar.

It does not take much. :-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson