I feel this way about cinnamon.

Chili without beans is just spicy spaghetti sauce and I will die on that hill.

Beans belong in chili.

Beans belong in chilli and you can wash the cast iron in the dishwasher

Whatever dude. My chili, my choice.

You put the Peeps in the chili, they make the chili taste... bad.

A pinch of cinnamon can be pretty good in chili. Adds a certain spiciness that isn't a capsaicin feeling spice.

Chili is a tomato based curry and pretty much anything is acceptable if balanced properly.

• cinnamon
• chocolate
• coffee
• oregano
• cilantro
• cheddar
• beer
• bourbon

If you use cinnamon and cloves in chili, the cinnamon and cloves should be almost undetectable. The spice is meant to provide a warm undertone.

Realistically, if you want to properly experience it, forget adding cinnamon and add good quality chorizo. It has cinnamon, but brings a lot more to the table.

"If you like beans in chili put beans in chili. If you dislike beans in chili but you dislike someone who also dislikes beans in chili more than you dislike beans in chili put beans in chili."

https://m.youtube.com/watch?v=ZT3GlECfYoU

I, as a chili bean lover who made their chili based on beans, understand this completely.

Chili should (if not vegan chili) be based around the meat. The meat and flavors should be #1 and the accoutrements should be secondary.

If vegan chili (which my mum makes and it’s SO DELICIOUS), this rule can be ignored.

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.

There is nothing that cinnamon can't improve though

Cumin can add a cinnamonesque flavor to chilis, I wonder if that is where the idea of putting cinnamon in chili comes from.

I put in a pinch of espresso 🤌

Reminds me of the scene from The Good Place where Chidi puts peeps in his chili

Chili is short for chili con carne, not chili con carne y frijoles. I understand competitions demanding a certain "purity." That said, I will put beans in my chili because that's what I like.

Cincinnati is a strange and wonderful place.

However, there is nothing that cinnamon cannot make better.

As long as it's a shitload of beans on tomato paste, I'll eat that slop.