Alternative working title: 'Why liquid cancer belongs in chili."
Smoke the chilis and char the tomatoes you dumb fuck. Hell use smoked meats as the protein if you really want that flavor. Brisket mixed with regular chuck ground is a fine chili.
So why does everyone here hate liquid smoke? I haven’t used it for years but I also just kinda forgot about it.
Have you ever tasted/smelled it? If so, I feel like the answer should be obvious.
Have you ever smelled or tasted vanilla extract?
Liquid smoke is no different.
It’s been over ten years but I know it’s very pungent. That’s why you just add a minimal amount to a large dish or marinate you’re preparing.
If you need to add smoke flavor to something and you cant just smoke it, I’d recommend smoked salt instead. Liquid smoke is like a harsh slurry of used cleaning chemicals that only barely resembles the smell/taste of smoke.
Actually I do have some smoked salt and it is the bomb! Good recommendation
