# Tommy's chili recipe

**URL:** <https://boards.straightdope.com/t/tommys-chili-recipe/750385>\
**Category:** Cafe Society\
**Created:** [March 27, 2016, 6:32pm UTC](https://boards.straightdope.com/t/tommys-chili-recipe/750385 "2016-03-27T18:32:19Z")\
**Posts on this page:** 2\
**Page:** 2

<div class="post-metadata">

**Author:** ![Musicat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/musicat/32/20189_2.png) [@Musicat](https://boards.straightdope.com/u/Musicat)\
**Post date:** [April 7, 2016, 7:23pm UTC](https://boards.straightdope.com/t/tommys-chili-recipe/750385/21 "2016-04-07T19:23:26Z")

</div>

> [@jasg](#):
>
> Although you can also just use 3 oz of a generic chili powder, cayenne for heat & masa flour to thicken…

As an amateur cook, I have never been able to understand why sauces must be thick. Can’t be for flavor, as there isn’t any in flour or cornstarch. Why would a thick sauce be more desirable than a thin one if the taste is the same?

---

<div class="post-metadata">

**Author:** ![Typo\_Negative](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/typo_negative/32/484_2.png) [@Typo\_Negative](https://boards.straightdope.com/u/Typo_Negative)\
**Post date:** [April 7, 2016, 7:31pm UTC](https://boards.straightdope.com/t/tommys-chili-recipe/750385/22 "2016-04-07T19:31:21Z")

</div>

The special ingredient is battery acid. I swear that stuff will dissolve a plastic spoon in about an hour.

[Previous page](https://boards.straightdope.com/t/tommys-chili-recipe/750385.md?page=1)