pinto beans
canned tomatoes
onions
bell peppers
S&P
red pepper flakes
chili powder
cumin
Not too sophisticated, but not too gross, one would hope. But here’s what I did to foul it up…instead of cumin, I threw in some cinnamon. Ruined the whole thing!
Since I really hate to waste food, I’ve powered through a couple of helpings, but the rest is portioned out in my freezer waiting for me to either eat, throw out, or fix.
Go ahead and add the cumin too, and it might be good! Many Indian dishes use cinnamon and cumin. Too much cinnamon will quickly overpower the other flavors though, so if the cinnamon flavor is overpowering, maybe add some more canned tomatoes to the leftovers to cut the cinnamon a bit.
Unless you went berserk with the cinnamon, some cumin or chili powder and garlic will fix things up. Depending on how wet the final product is, I would consider mashing everything or giving it a quick trip through the food processor.
My cinnamon mishap went in the other direction. A healthy sprinkle of Vietnamese cinnamon on my hot cereal that turned out to be cayenne pepper. The colors are quite similar, and the taste was tolerable. I’d fix the original recipe by adding a ham hock, or maybe some bacon.
Yeah, I can take it. I’m not truly happy unless my guts are boiling. Bring the heat, for real!
Thanks, everybody. As I was drunk, and I don’t really measure things carefully (if at all) when I cook, this stuff is kinda cinnamon-y but not overly-much so. It’s almost halfway a psychological thing…like, I know it’s in there so it’s bugging me. Probably adding more of the other spices and maybe some meat will fix it right up.
Attempt at the first serving will probably be to make it so hot that I can’t taste it!
Depends on what I’m cooking or eating. Hot sauces have different flavors and levels of heat, they aren’t a one-size-fits-all proposition. Unless you are my stepson, in which case you choose whatever is supposed to be the hottest and drown your food in it.
One thing about cinnamon is that the flavor needs a certain amount of sweet in the dish to be noticeable. For example, if you jut put a little cinnamon on your tongue, you get a lot more bitter woodsy flavor than what we expect from cinnamon.
That means anything you can do to limit sweetness in the dish may help to minimize the impact of the cinnamon.
Anyway, something like Cincinnati chili always makes me think of moussaka. Pinto beans are a little unusual as a moussaka ingredient, but the rest of what you have is essentially part of the standard recipe. Add some eggplant and the bechamel/egg white topping and you’d probably have a tasty dinner.
I would just cut it with a normal batch or something appropriate that you make later down the line. Maybe 3 parts of “normal” beans with 1 part what you made. It would go nicely in a chili.
I’m with the others who say play up the other chili spices. Definitely put the cumin in, and some garlic, and consider another can of either beans or tomatoes to dilute. I make a lentil-mole chili with a touch of both cinnamon and cocoa in it. Delish!
We had a cinnamon mishap one year on Thanksgiving. Somehow my wife grabbed the tin of cinnamon instead of black pepper when she was making the turkey gravy. There was really no way to fix that.
Yeah, what’s up with that? Never understood it. Tasty, different. Would love to hear the history behind it if anyone could enlighten me on its origins. (Besides Wiki).
