Here’s an article with Science! Short conclusion: aging doesn’t really matter for most stuff except psychologically. Slightly longer answer: aging breaks some carbohydrates down into sugars, which counteracts some acidic and spicy flavors, which may or may not be what you want, depending on the recipe.
actually I think most Dorito flavors tastes better if you let it get cold in the fridge …….
Smoked brisket. I always let it cool down completely, even overnight, before slicing and reheating. The deep set aroma is amazing.
I prefer my sub sandwiches after they have sat in the fridge for a day. Most people would call them gross and soggy at that point but they taste better to me.
Steaks and roasts should rest 5 to 10 minutes after cooking. It allows the juices to stay in the meat.
Baked sweet potatoes are better the next day. They peel easily straight from the fridge. Slice about 1/4" thick and cook in a skillet with butter.
Egg custard is better the next day. Heat in a warm oven for a couple minutes. Just take the chill off.
So it IS some form of rotting going on. Nice. Humans are gross. 
Sort of along the same lines.
Mrs. FtG makes her own pizza bread in the bread machine. We have found that making the dough and then letting it sit for a day in the fridge before making the actual pizza improves it. Seen a cooking show that mentions this.
But then you have a day of thinking: “There’s dough for a pizza just sitting there! So what if it’ll tastes better later. Later is not now!”
Yum!
Makes me think of the classic xkcd shirt.
I’d been wondering if all dishes with cooked tomatoes taste better aged, and this would explain why – the tomato acidity breaks down. A little bit of sweet is as much a flavor enhancer as salt, so starch breaking down into sugars would explain why the spices flavors come through more, too.
I keep all my chips in the freezer. They’re a lot better cold.
Oxtail soup, which my gf makes as a winter treat, takes a couple of days to make. Then, just when you think it’s ready to eat we refrigerate it overnight to help in the removal of excess fat.
I’ve tasted the soup at various points in the process. The further along, the better it tastes.
The low-carb fudge* I make tastes better after sitting in the freezer for a few days. Has to be kept in the freezer or it won’t set.
*The Velveeta recipe with Splenda instead of powdered sugar. No, you shouldn’t taste the cheese.
I always half bake lasagna the first day, then fully bake the following day. As posted above, the sauce is less runny and it just flat out tastes better.
Goulash tastes better the next day after it is prepared.
I’m going with onions as an option to improve the recipe. I don’t know which ones you’re using. Red (purple actually) I only use raw; a few circles on a burger, some slivers on hot doges/brats/sausages, salad. They can be bitter, sharp, sulfery. In my chilli, I use sweet onions (Maui in Hawaii, Vidalia or something local for you). Or use a white or yellow. I have a 12" diameter chilli pot, maybe a 1/4"+ of olive oil, 2 heaping tablespoons of minced garlic and enough chopped onions to fill the bottom of the pot. I get that going for 10 minutes of more, usually much more. The heat is down a bit as I’m not trying to crisp or fry anything up. I’ll add the peppers then the ground meat. Is bison lean? I use ground turkey (healthy?) but add a couple of chopped up sweet Italian sausages because. Salt and pepper after the mix is browned and then the rest of the ingredients. Cook for at least another 3 hours.
The garlic and onions should sweeten up the mix. I’m also okay with the tomatoes breaking down theory too because - lasagne. More onions. Good eating. My $0.02.