# How do you like you chili-dogs?

**URL:** <https://boards.straightdope.com/t/how-do-you-like-you-chili-dogs/819130>\
**Category:** Cafe Society\
**Created:** [August 5, 2018, 2:57pm UTC](https://boards.straightdope.com/t/how-do-you-like-you-chili-dogs/819130 "2018-08-05T14:57:33Z")\
**Posts on this page:** 1\
**Page:** 4

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [August 9, 2018, 2:31am UTC](https://boards.straightdope.com/t/how-do-you-like-you-chili-dogs/819130/61 "2018-08-09T02:31:11Z")

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> [@silenus](#):
>
> Actually, I’ve found that mustard rather enhances chili. Do a test: heat two bowls of chili. Into one, stir a tablespoon of mustard. Leave the other one stock. Have people taste both bowls. I’ll bet you 15 rubles they prefer the one that got the mustard.

I actually wouldn’t be surprised if it’s mainly the vinegar pepping things up, but I do agree. I do the same thing with mac & cheese. I put a little dab of just simple yellow mustard in it and it perks it right up. (I know that mustard powder is a typical spice used for cheese sauces, but this is just ordinary, prepared yellow mustard.)

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