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My neighbor said my chili tasted like plain tomato soup, so I changed one thing
I brought a pot of chili to the block party on Oak Street last fall and my neighbor Ray, who runs a BBQ truck, pulled me aside and said it tasted flat, like tomato soup with beans in it. He told me I was dumping in the spices at the start and cooking all the flavor out of them. Now I toast the cumin and chili powder in the pot with the onions for about a minute before the tomatoes go in, and people ask me for the recipe. Does anyone else toast their spices first, or is there a better trick for getting more depth?
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