The reason why you should add apple cider vinegar to chili is to add brightness and cut through richness and balance the sweetness of the chili.
A splash of apple cider vinegar in chili brightens the overall flavor of the chili and the acidity of the apple cider vinegar cuts through the fat and richness of chili and the acid in the apple cider vinegar also rounds out the sweetness of the chili.
Apple cider vinegar also complements the salty and the umami flavors that are already present in the chili.
To use apple cider vinegar in chili you can start with 1 tablespoon of apple cider vinegar per pot of chili.
As the vinegar simmers, it will then continue to develop more and more flavors.
Red wine vinegar, Sherry vinegar and Balsamic vinegar also work well in chili.
Vinegar can also be used to tone down spicy foods.
To get depth of flavor in chili you can add some balsamic vinegar right before serving the chili.
Other things you can do to get depth of flavor in chili are to add some cocoa powder or dark chocolate, a cup of strong coffee or some warming spices such as baharat, ras el hanout or garam masala.
You can also deglaze the chili with some wine, beer or cider or add some fresh garlic and ions and simmer for at least 30 minutes.
Adding a squeeze of lime juice or some potatoes or beans can also add depth to the flavor of chili.
Mushrooms, tomatoes, soy sauce and some Parmesan cheese can add richness and depth of flavor to the chili.
The ingredients that gives chili the best flavor are more chili powder, salt, cumin, MSG and or a splash of acid such as lime juice or wine vinegar.
Also Marzano canned tomatoes have a much stronger flavor than regular canned tomatoes and make for great chili.
You can also make chili more flavorful you can add some hot sauce, Cayenne pepper and pickled jalapeno peppers.
The secret ingredient that makes the best chili and gives the chili more depth is balsamic vinegar which is a chef's secret ingredient that helps all the flavors of the chili shine with the chili's sweet acidity.
The balsamic vinegar goes in the chili right before you serve it.
The foods that southerners eat with chili are chili dogs, cheese toast, Tortilla chips, rice or mashed potatoes, Tangy slaw, biscuits, rolls and or cornbread and baked potatoes.
You can also make your chili better by topping your chili with some chopped fresh cilantro, sliced jalapeno chiles, crumbled queso fresco, shredded cheddar cheese, sliced scallions, diced red onion, chopped avocado and diced tomatoes.
The state that eats chili on spaghetti is the state of Ohio.
Chili on spaghetti is also called Cincinnati chili.
Chili on spaghetti originated when Macedonian immigrants in Cincinnati Ohio created the dish in the 1920s.
It was influenced by Mediterranean and Slavic flavors.
The dish of Cincinnati chili was originally called chili macaroni and was also served at the Empress Chili Parlor.
The ingredients in Cincinnati chili often includes cheese, chopped onion, chili and sometimes beans and oyster crackers.
Cincinnati chili is seasoned with warming spices like allspice and cinnamon and unsweetened chocolate.
Cincinnati chili is very popular and so popular that there are actually over 200 Cincinnati style chili parlors in Ohio as well as neighboring states.
Some people enjoy the Cincinnati chili with oyster crackers and they may even mix the oyster crackers in at the beginning or dab them in some hot sauce between bites.