Need help finding a recent conversation…

[Brian_M]

I hate to be that guy, but right now I am.

Within the past few weeks, probably in the past few days, in the comments section of some post here, someone talked about a completely off the wall ingredient in their chili…or maybe lasagna sauce or spaghetti sauce. Seems like all three meals were involved in the discussion.

It wasn’t beans, or ground beef. It was a truly surprising, I would never have thought of that kind of ingredient…for me anyway.

Not much to go on, is it?

I need help finding that post.

When I read it I meant to mark it somehow so I could find it later.

I didn’t mark it. It’s later now. I can’t find it.

SWMBO just mentioned that we’re going to a bonfire in a few weeks. We talked about what to take. She mentioned chili. I mentioned seeing a new ingredient that sounded good.

I can’t find it.

I’ve searched keywords. I’ve scrolled through the past seven days of topics. I’ve looked through the comments of anything I’d likely read.

I can’t find it.

Can you feel a bit of the frustration?

I know it’s here. Probably in plain sight. I can’t find it.

sigh.

If anyone here has a better memory than me and can point me in the right direction I would surely appreciate it.

[Carolyn]

Sounds familiar, but my brain isn't making the connection. Allow me to sleuth for a bit.
Before I sleuth, was it soy sauce? There was a thread on using soy sauce in fajita preparation.

[acorgihouse]

Or fish sauce, it is an often surprising ingredient that isn't predictable

[Richard Chrz]

acorgihouse I use fish sauce in mine, I put fish sauce in beans, chili, my marinara, roasts, etc…

[SheilaAnn]

Brian_M hhmmm….

[SheilaAnn]

My chicken chili verde calls for fish sauce…. Could that be it?

[Carolyn]

I looked under several categories(chili, spaghetti, chili and sauce), and the only thing that caught my attention was 'feral hog Italian sausage," and I know that isn't what you are looking for.

Searched tomato sauce and found "venison/brisket."

Also found "basalmic vinegar" and red wine.

[jfmorris]

A1 sauce maybe? 🥹 There was a long discussion about that recently… Seriously don’t do that. Please…

Other thoughts… hatch chili peppers in the chili may have been discussed. And for some reason I feel I saw chili with mushrooms in it a while back.

[Draznnl]

I made chili with mushrooms once. But that was back in college. I recommend eating only a small serving of this.

[Purc]

Was it pumpkin spice or kale? I too have found it hard to find things I remembered reading about.

[STEbbq]

Breakfast thread with chili discussed?

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/breakfast-recipes/1772604-breakfast-idea-tell-me-i-m-nuts-but-i-won-t-believe-you-i-think-this-should-be-good

[WI Bubba]

The only two that stick out in my mind recently are Huskee and his Snickers powder on ribs, and bbqLuv with the pumpkin spice also on ribs.

Of course if you go way back in the time machine there is Panhead John and his Texas clam chowder with beets.

[Mosca]

I didn’t see it, and that’s not unusual because I miss stuff and forget stuff. Also, I sometimes think I saw stuff here, but I actually saw it somewhere else?

Anyhow, I’ll cut to the chase. This is the best chili I’ve made, and I’ve been making chili a long, long time. It’s from Texas Monthly. I made some adjustments, which are in the notes. (The major changes are substituting ground beef for cubed chuck roast, and adding beans. Those were both feedback from it being entered in a cookoff. Most people added the beans that I served on the side, and people were pretty adamant about expecting ground beef.)

The Only Texas Chili Recipe You’ll Ever Need

Ingredients:
12 ancho chiles, stems and seeds removed
7 pasilla chiles, stems and seeds removed
2½ tablespoons cumin powder or seeds toasted then ground*1
1 tablespoon coriander powder or whole seeds toasted then ground*2
1½ tablespoons dried Mexican oregano, pulverized
2 tablespoons unsweetened cocoa*3
3 tablespoons sweet Hungarian paprika*4
1 teaspoon cayenne*5
2 teaspoons freshly ground black pepper
6 pounds ground beef*6
⅓ cup fresh leaf lard (preferable) or shortening
2 large onions, chopped
1-2 peppers, bell or poblano*8
15 garlic cloves, minced
⅔ cup tomato paste
1 can (15 ounces) tomato sauce
3 quarts chicken stock (set aside ⅔ cup for the masa harina)
½ cup masa harina whisked into ⅔ cup hot chicken stock
kosher salt
1 lb dry beans, cooked, or 3-4 15oz cans of whatever beans you like*7

Directions:
Heat a heavy-bottomed 12- to 14-inch skillet over medium-high heat. When the pan is hot, add a layer of the chiles. Cook, turning often, until a strong chile aroma—one that is not bitter or charred—emanates from the pan. Do not allow the chiles to burn. Spread the chiles on a wire rack to cool and become moderately crisp. Repeat until all the chiles have been toasted.
Cover the chiles with hot water and let them steep until they are soft, then puree them in a blender with enough of the water to make a slurry. (Discard the remaining water, it is bitter.)*9
Combine the ground chiles with the cumin, coriander, oregano, cocoa, paprika, cayenne, and black pepper. Set the mixture aside.

*IF USING CHICK ROAST INSTEAD OF GROUND BEEF: Trim the chuck roast, removing all fat, gristle, and tendons. Chop the meat by hand into ½-inch dice; set aside.

Melt the lard in a heavy-bottomed 8-quart (or larger) Dutch oven over medium-high heat. When the fat is hot, add the meat and sear, stirring often.
Add the onions, fresh peppers, and garlic. Cook, stirring often, until the onions are wilted and transparent, about 7 minutes.
Add the tomato paste and stir to blend well. Cook, stirring, until the tomato paste is thick and dark in color, about 5 minutes. Add the tomato sauce and chile-spice mixture. Stir to blend well, then add the chicken stock.
Bring the mixture to a full boil, then lower heat to a simmer and cover. Cook, stirring occasionally, for about 1½ hours.
Stir in the masa mixture and salt to taste.
Cook, uncovered, an additional 30 to 45 minutes on low-medium heat, or until the chili is thickened and the meat is fork-tender. Stir often to prevent sticking. Taste and adjust seasonings as desired. Serve hot and add your favorite toppings (diced onion, avocado, sour cream, shredded cheese, corn chips, et cetera).

Notes:
*1 & *2 original is toasted & ground
*3 original is 1 tablespoon
*4 original is 1½ tablespoons
*5 original is ½ teaspoon
*6 original is chuck roast, ½“ cubes
*7 original is no beans
*8 original has no fresh peppers
*9 original: “Grind the chiles to a fine powder in an electric spice or coffee grinder. Shake the chile powder through a fine strainer to remove any large pieces.” Do whichever is easier for you.

[Donw]

Weirdest ingredient I recall is WD-40 in Panhead John ‘s Texas Clam Chowder recipe.

[Panhead John]

Don, I was so mad when Southern Living Magazine published my recipe and then tried to claim it as their own! 😡

[Duanessmokedmeats]

Was it A.1. Sauce?

[RhodeHog]

In my chili's I've used a little fish sauce (adds some umami) and some cinnamon (1/2 tsp) that provides a good flavor boost as long as it doesn't dominate. I did use Gochugaru (Korean spice, sweet and smoky spice) and it was a good twist. I think the touch of cinnamon gives the most impact though.

[WI Bubba]

It's surprising how just a little cinnamon can help the flavor profile of a lot of things. But you're right about not letting it overpower. A little goes a long way.

[jfmorris]

Actually, someone mentioned cinnamon. There was a thread that talked about that in chili almost a year ago:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/soup-chili-and-stew/1661920-again-with-the-beans-in-chili-lol-i-love-it

[mgaretz]

Actually, someone mentioned cinnamon.

Cinnamon is a main flavor ingredient in Cincinnati Chili.

[Brian_M]

My thanks to everyone.

Carolyn’s mention of basalmic vinegar sounds interesting.

I may make Mosca ’s chili as a second dish. It reads like it’ll be fantastic.

I think we will pass on both the WD-40 and the A-1 sauces.

When I read jfmorris’s comment about cinnamon, it triggered some sluggish synapses. I think that was what I read here the other day that I was trying to find.

We may make a couple different batches to take to this cookout, or I may get voted down and have to fix these later just for us. Time will tell.

In any event, thanks to all for all the help. The people here, even Panhead John , are why I continue to lurk around.

Again, thanks.

[Mosca]

Be careful, lol. Cinnamon and clove makes it Cincinnati chili, which is highly polarizing. I love it, but many don’t.

[Smoker_Boy]

3 parts cinnamon to 1 part clove is the magical ratio in my cinnamon rolls.