Comment on YSK tricks for one of the cheapest meals: beans and rice
avidamoeba@lemmy.ca 1 day agoIt’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.
zod000@lemmy.dbzer0.com 1 day ago
By recipe, I don’t mean some written down rigid list on ingredients and processes, I mean more in the way of each distinct type of chili. I also have perfected my various chilis over decades and only one, my white chicken chili (which barely counts as chili IMO), has cumin in it. I am sure your chili is great, but I’d almost certainly prefer mine as I consider it perfect.