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Discussion Starter · #1 ·
I made it with garlic, onions, beans, tomatoes, red and black pepper, bell pepper, cumin chili powder, garlic powder and a little salt. It didn't turn out so well but after I added the cilantro I loved it. I just wonder what was missing in the first place?
 

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Which beans did you use? When I make chili I pretty much throw canned beans into a pot with some tomatoes and just let it simmer and eat it <img alt="" class="inlineimg" src="/images/smilies/laugh.gif" style="border:0px solid;" title=":lol:"> Be sure you get a good assortment of beans, kidney are my favorite so I always add a whole can. Also, have you thought of putting in corn? I loooove corn in my chili! And paprika and cayenne <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br>
EDIT Also, if you like fake meats, try putting in a veggie crumble to give it some extra texture.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">I just wonder what was missing in the first place?</div>
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Seems like you had the basics in there. People forget salt but I see you included it. If cilantro fixed it could have been lacking a hint of freshness at first (or soap, which is what cilantro tastes like to me <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> )
 

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I actually enjoy using about 1/4 fresh lime beans in my chili. It started several years ago by "accident", as I was making a pot, and went to garden to get several fresh jalapeños, and realized "I need to pick my limas and pole beans- they're a mess", and then thought "hmmmm...."! I never went as far as adding green beans (yuk), but the limas were a pleasant surprise- they added a different texture and a hint of sweetness which nicely complemented the spice of the chilis, and the tang of the tomatoes. I would highly recommend giving it a try!
 

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Discussion Starter · #5 ·
Dave how dare u? I live cilantro so much I want it to be my second husband and I would wear it if it were a cologne and I even considered making a cilantro cake<br><br>
Jeremy I think I did put Lima beans in and that's why it was gross. Idk
 

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Riot Nrrrd
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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Dave how dare u?</div>
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It's genetic. Honestly. Just like how some people can roll their tongues up in a 'U' shape and some can't. Or what asparagus does to some people but not others. Some people experience the flavor of cilantro as pleasently citrusy whereas for others (like me), soap.<br><br>
We even have a website: <a href="http://ihatecilantro.com/" target="_blank">http://ihatecilantro.com/</a><br><br>
And here's the science: <a href="http://www.nytimes.com/2010/04/14/dining/14curious.html" target="_blank">http://www.nytimes.com/2010/04/14/dining/14curious.html</a>
 

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I hate cilantro more than any other herb. I also think it tastes just like soap. Really strong soap. But I do like coriander-which is the seed of cilantro. I also hate dill.<br>
Trader Joes has the best (I've tried) soy chorizo. If you have a TJ's, try that in chili! It has a good texture, not like the other "crumbles" stuff I've tried.<br><br>
I also like a chili with both black beans and white kidney beans (cannelli) for different textures, canned chopped tomatoes and chilis, tomatoe puree, and a can of fat free refried beans to thicken it up. Of course celery, onions, and peppers.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Dave in MPLS</strong> <a href="/forum/post/2932512"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
It's genetic. Honestly. Just like how some people can roll their tongues up in a 'U' shape and some can't. Or what asparagus does to some people but not others. Some people experience the flavor of cilantro as pleasently citrusy whereas for others (like me), soap.<br><br>
We even have a website: <a href="http://ihatecilantro.com/" target="_blank">http://ihatecilantro.com/</a><br><br>
And here's the science: <a href="http://www.nytimes.com/2010/04/14/dining/14curious.html" target="_blank">http://www.nytimes.com/2010/04/14/dining/14curious.html</a></div>
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I've tried to like cilanto. Mostly because it masquerades as parsley, and I had a friend who could eat a bunch all by itself.<br>
Do you like coriander? That I find citrusy. How about asparagus pee? Mine is so strong I can barely get away fast enough! I do love asparagus. Just wondering if it's related.<br>
I'm curious
 
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