I know you're convinced that a little cinnamon improves your chili.
You are incorrect on this conviction.
this post was submitted on 12 Nov 2024
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As a vegan it might be strange and interesting to try to replicate the "authentic" Texas Red recipes. No beans, no tomato. The basic recipe would be an almost purely pepper-based stock, probably use both Beyond Ground and diced Beyond Steak. If I recall, the most original known chili recipe called for a substantial amount of added pig fat. I'm not big on high-fat foods in the first place, so to me it's dubious whether to even include an alternative. But if I did, the most comparable choice would be coconut oil, but I avoid coconut/palm oil to the best of my ability, so probably a bit of added avocado oil would work best, though it's worth noting that Beyond products are already high in one or the other of these (avocado Beyond is best). Spices don't need to change.
But then, is that really superior chili? Sorry but midwestern bean and tomato/pepper extravaganza chili is way better, and will continue to be my main. But with some added crumbled soy curls? Gonna have to try that soon.
I’m a vegetarian these days, but the best chili is a five way. Gotta find a decent meatless skyline recipe
Kroger sells the spice powder and it's always been fine for me (I spent a number of years working for Skyline in every position except salaried management (though I was trained on and did their jobs as well)). It has you adding tomato paste, water, and ground meat. You could just do something other than the meat at that stage. Anything providing umami and fat would probably work fine.