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I know you're convinced that a little cinnamon improves your chili.
You are incorrect on this conviction.
Chili is a tomato based curry and pretty much anything is acceptable if balanced properly.
A lot of traditionalists might argue tomatoes shouldn't be in there, but I fully agree -- I've always joked that it's an American curry.
According to google (and since the name implies it as well I'm inclined to believe it) it's actually a chili pepper based stew. With or without meat. Tomatoes and beans are common ingredients, but not part of the base.
Sure, but what does that even mean? Because you start with your onion and garlic and build it from there. So in that sense the onion and garlic are the base.
You start adding chocolate and you're going into mole territory though
Chocolate has been in my family's secret chilli recipe for generations. If your chilli tastes sweet or chocolaty you messed up. The current generation uses a spiced mexican grandma chocolate. It balances the acidity out and helps everything harmonize.
A pinch of cinnamon can be pretty good in chili. Adds a certain spiciness that isn't a capsaicin feeling spice.
If you can taste cinnamon, you put too much. It gives almost a smokiness while making the sweetness of the tomato pop. But you should use so little you worry it won't do anything.
I accidentally added a bunch once having thought I was grabbing my oregano spice bottle (they're identical in shape, size, and color). I refused to throw it out and expected to hate it but, even though it was a lot to my eyes, it was good and wife agreed. That said, we both also like Cincy-style chili.
You are entitled to your incorrect opinion.
I, as a chili bean lover who made their chili based on beans, understand this completely.
Chili should (if not vegan chili) be based around the meat. The meat and flavors should be #1 and the accoutrements should be secondary.
If vegan chili (which my mum makes and it’s SO DELICIOUS), this rule can be ignored.
The meat and flavors should be #1
I would argue the chiles should be #1, though the protein/umami source at #2 works fine.
I actually could not agree more. The chili flavours are insanely incredible.
We recently started using dried chilis in a blender after steeping them and it’s so much better than premixed stuff.
Chili just needs to be hearty and filling. Meat and beans are great for this purpose. Having an appropriate ratio is important and the types of beans is also important (doubly so in vegetarian chili). Meat should be on top but shouldn't overpower everything else.
Cumin can add a cinnamonesque flavor to chilis, I wonder if that is where the idea of putting cinnamon in chili comes from.
I was so offended the first time I saw Ramsey make chili and added cinnamon sticks. Cumin definitely belongs in chili though.
Also bigger onion and pepper pieces mixed in, and steak instead of ground beef