Originally Posted by CrackerJack from KC
Your recipe is very similar to mine as I said before (since it looked so much like my chili) I just use plain old chili powder, I have not played with the Mexican seasonings yet. Other than that my chili making process is very similar.
What amazes me is that I totally just made up the recipe and tweaked it over the years. I recently started adding some brown sugar and Worsty sauce, and I have always used a bunch of bay leaves.
I do not use coriander, apple cider vinegar, beef broth or the olive oil.
Whats the purpose of the vinegar and oil?
The oil is for sweating the onions and the vinegar is for adjusting the finish flavor. I like the flavor to dissipate without any harsh after tastes. Sometimes cumin, cayenne, and chili pepper can result in a flavor that ends in a crash. It may be subtle and it varies from pot to pot but sometimes it's there. The vinegar and sugar helps to balance those things out. I want a finish where the only thing noticed is a little heat at the back of your throat.