Other than the obvious chili powder, cumin, onion, garlic and salt, what spices do you add to chili?
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closed as not constructive by rfusca, mfg, yossarian♦ Feb 29 '12 at 15:51
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To some extent it depends on the type of meat used, if I made chili with chicken, for example, I'd probably add Thyme. Other herbs and spices I've used in the past, are: Cayenne pepper, Cinnamon stick, Sweet paprika, Oregano, Coriander (Cilantro) and Bay |
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Coriander, paprika, turmeric, cayenne, cinnamon, clove, chile pequin, dark unsweetened chocolate, black pepper. Sometimes spicy curry powder. |
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Small amounts of basil and oregano, a healthy amount of paprika and black and red pepper. |
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Cinnamon, mustard, honey. That is all. |
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Smoked paprika, Hot paprika, cumin, oregano, and a little cinnamon. I also add a bay leaf. I build in some depth using chipotle and ancho chillies and also some molasses. |
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I always add: ground cumin, ground coriander (cilantro), garlic, salt, and black pepper. I sometimes also add ground cinnamon (for a sweeter chilli) or oregano (for a herbier taste). |
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Basic chile spices: Oregano; Hot pepper; Garlic; Cumin; Salt. Some add sugar, personally don't like it. Other stuff that can be used with the basics: Basil; Unsweetened bakers chocolate; Cinnamon; Coriander; Paprika (I like the ahumado, or smoked paprika); Cornmeal; Bay leaf; Pretty much anything you want. Made beef chile a few times with chocolate, cornmeal and cinnamon, delicious but extremely explosive, not sure what in that combination did it, it was so gassy we all about peed our pants laughing at each other. |
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Paprika, Black Pepper, Salt, some Oregano. Basically Chili Powder and whatever else is in my spice and herb cabinet that looks like it will go good. Paprika is a must though, due to its heat. |
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I do a duck breast dish which involves a marinade of clear honey, orange, red chilli and lots of fresh grated ginger, pan fried and finished in the oven. Other times I add chilli to pasta dishes along with basil, oregano parmesan etc and a lunch salad I take to work with chinese noodles, soy, sesame oil, chilli, ginger and any veg left overs from the weekend (peas, broccoli etc). |
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Do different types of chilli count? As well as basic general chilli powder (mostly paprika, according to ingredients on mine) I usually have different kinds of dried chilli in the spice cupboard (Ancho, chipotle, guajillo). For poultry and pork, I go more for a 'smoky' taste (chipotle and spanish smoked paprika - chipotle in adobo comes in handy here, as it isn't dried out). For minced beef, more of a mix - it's going to be cooking longer, so flavours can develop a lot more. Star Anise makes a good addition - although traditionally used in Asian cooking, it works well to deepen the flavour of any beef and tomato sauce based dish. Black peppercorns (remove after cooking). |
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