I want to believe that the ingredients listed are real, and that additives aren’t necessary.
Keen watchers would notice that no one in the video are wearing gloves. There’s some pretty good research that shows that gloves in food preparation causes workers to be less clean due to them believing they don’t have to clean / wash as much. I’m willing to believe that also. I’ve worked in some really high end restaurants – nobody wears gloves, ever, and it would be nearly impossible to make fine food doing so.
Chili is personal, and you have your favorite recipe. I respect that. I’m not here to argue with your one true chili love.
But I would bet that there are some ways that you could make your tried-and-true recipe even better. I’m just talking about little things to add extra flavor here or give some richness there—small tweaks that, when tallied up, amount to a more fantastic chili.
Some will think cinnamon in chili is an abomination. And I like cinnamon. In ice cream. On apples. In chewing gum. But in chili? It’s worth an experiment – cinnamon can do some interesting things in more savory dishes.
Opening a jar of tomato paste can feel a bit like a Chopped-style challenge. How many uses for this tomato paste can I think of before it goes moldy and I have to throw it away? I tend to pay a little more for my tomato paste, opting for a glass jar over a can, so that there are no BPA lining worries. Granted, it’s not an enormous expense, but it’s still enough that I’d rather not waste food. I’ll add the paste to marinades, soups, and chili, but most of the time in the battle of the tomato paste, I lose. The glass is recycled and the tomato paste goes down the drain…
You could put the paste in a ziplock bag, squeeze all the air out (if you don’t have a vacuum packing setup), and freeze it flat. Save a lot of space in the freezer, and when you’re ready to use it – just break off what you need. This also melts much faster in soups and sauces than a ball would.