Comment on YSK tricks for one of the cheapest meals: beans and rice
BarneyPiccolo@lemmy.today 1 day agoYou’ve kind of made a variety of chili. All you’d really have to do to transform it, is add chili powder and cumin. Everybody thinks chili powder is what makes chili, but that only gives it the heat. Cumin is the real flavor of chili. Add both too taste, and it’s delicious.
BTW, a cheap meat to add to chili is ground pork. You can usually find it in one pound rolls near the breakfast sausage. It tends to be significantly cheaper than beef, and sometimes even chicken. It’s really cheap at Aldi. Add it to the beef to economically fill out the meat in your chili.
avidamoeba@lemmy.ca 1 day ago
It’s very similar in ingredients but the taste profile is different since there’s no cumin. It’s also typically of a watery, soupy consistency although there are thicker versions.
BarneyPiccolo@lemmy.today 1 day ago
I have been in multiple debates about whether chili should be thick, like a stew, or more liquid, like a soup. I maintain that the proper consistency is right in the middle, but that’s hard to keep when it’s simmering on the stove, thickening up.
zod000@lemmy.dbzer0.com 1 day ago
That’s interesting in that none of my chili recipes have cumin as an ingredient, so I’d say that is far from essential.
BarneyPiccolo@lemmy.today 1 day ago
Recipe? I’ve been perfecting my chili game for decades, and I’ve never used a recipe. We don’t need no stinking recipes!
If it ain’t got cumin, it ain’t going to taste like chili. Period.