Why Liquid Smoke Belongs In Chili And How Much To Add

For chili makers who have found themselves wanting to add a brand new boost of flavor to their dish, liquid smoke is the answer.

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So why does everyone here hate liquid smoke? I haven’t used it for years but I also just kinda forgot about it.
- Have you ever tasted/smelled it? If so, I feel like the answer should be obvious.
  
  It’s been over ten years but I know it’s very pungent. That’s why you just add a minimal amount to a large dish or marinate you’re preparing.
If you want a smoky chili, use smoked chilies, or smoke some protein on the grill with wood chips. Don't add this disgusting stuff.
IIRC, liquid smoke is made by burning wood and catching it in condensation which drips down into a container that collects it. It's literally smoke in liquid.

It probably turns a lot of people off because it smells very strong, and because it feels a bit like cheating to add it to something. I feel like it has its place in some applications.

7 comments