Certainly better cooked the night before. I use paprika, cumin, coriander and add a cinnamon stick while cooking. Garlic goes in mine too and I wouldn't add syrup or honey. Everyone has a unique twist!
Started doing that to take away some of the acidity from fresh tomatoes ... don't use much ... have also put in v.good dark chocolate on occasion...
Yeah, occasionally put a bit of chocolate in but the cinnamon stick usually suffices. A splash of tomato ketchup adds a bit of sweetness too.
Everyone on here will have a different chilli recpie. My odd ingrediants would be 1/2 bottle of Guinnes Extra Foreign Stout and half a can of Coke.
Slow cooked pork for me, If I do beef mince I wont mess about and just use Chilli powder then instead of my own ingrediants.
Worcestershire sauce has Tamarind in it ... but otherwise would have similar qualities ... you've reminded me ... sometimes use a good balsamic in it too ...
Have made it with cubed steak (that was just a tad past the sell by) ...that was very nice ...otherwise I tend to use ground beef ...
Any kind of vinegar based product will work to give it a bit of a tang, when I've done one without vinegar I found it really needed that tang, cider vinegar also works well.
My reason for switching to pork was that it allowed for the flavours a bit more, I've just spent hours adding a bit of this and a bit of that and getting my recipe right and the beef does really swallow up those flavours, the pork carries them better so that you can taste them all.
It's for the sweetness, works the same as people putting honey in but is better as it adds more liquid for the slow cook same with the Guiness, some will use chocolate but the liquid is needed if you're cooking for hours.