I feel this way about cinnamon.

You put the Peeps in the chili, they make the chili taste... bad.

If you use cinnamon and cloves in chili, the cinnamon and cloves should be almost undetectable. The spice is meant to provide a warm undertone.

Realistically, if you want to properly experience it, forget adding cinnamon and add good quality chorizo. It has cinnamon, but brings a lot more to the table.

Chidi from The Good Place making chilli

There is nothing that cinnamon can't improve though

However, there is nothing that cinnamon cannot make better.

Chili without beans is just spicy spaghetti sauce and I will die on that hill.

Beans belong in chili.

These rules come from the same people who put a slice of cheese on apple pie. "It adds a savory quality to all the sweetness." Fuck off, it adds the taste of cheese to apple pie. People also like mint and chocolate, maybe you should eat some M&Ms coated in Vicks vaporub

Chili is steaming dog food with too many spices and onions for dogs to eat. If you think your chili tastes better with beans or even cinnamon, then get down with your bad self. Anyone who tells you otherwise is welcome to not eat your chili.

"Syrup doesn't belong on waffles/french toast"
"Cookies shouldn't have raisins"
"You shouldn't put butter on your tortillas"
Fuck all y'all, I'mma eat my food how it tastes good and you can maybe chime in once you got a show on the food network

^I’m a Texan who will eat your chili with or without beans and I approve this message^

Beans belong in chilli and you can wash the cast iron in the dishwasher

Whatever dude. My chili, my choice.

A pinch of cinnamon can be pretty good in chili. Adds a certain spiciness that isn't a capsaicin feeling spice.

Chili is a tomato based curry and pretty much anything is acceptable if balanced properly.

cinnamon
chocolate
coffee
oregano
cilantro
cheddar
beer
bourbon

I, as a chili bean lover who made their chili based on beans, understand this completely.

Chili should (if not vegan chili) be based around the meat. The meat and flavors should be #1 and the accoutrements should be secondary.

If vegan chili (which my mum makes and it’s SO DELICIOUS), this rule can be ignored.

Cumin can add a cinnamonesque flavor to chilis, I wonder if that is where the idea of putting cinnamon in chili comes from.

There are various spices that go into chili that have been lost to time & grandfather's taking recipes to the grave. I'm ok with a little experimenting, but it should taste like Chili, not "Chili".

Also, there is a hard line in the sand at elbow noodles. That's Goulash.

As a vegan it might be strange and interesting to try to replicate the "authentic" Texas Red recipes. No beans, no tomato. The basic recipe would be an almost purely pepper-based stock, probably use both Beyond Ground and diced Beyond Steak. If I recall, the most original known chili recipe called for a substantial amount of added pig fat. I'm not big on high-fat foods in the first place, so to me it's dubious whether to even include an alternative. But if I did, the most comparable choice would be coconut oil, but I avoid coconut/palm oil to the best of my ability, so probably a bit of added avocado oil would work best, though it's worth noting that Beyond products are already high in one or the other of these (avocado Beyond is best). Spices don't need to change.

But then, is that really superior chili? Sorry but midwestern bean and tomato/pepper extravaganza chili is way better, and will continue to be my main. But with some added crumbled soy curls? Gonna have to try that soon.

"If you like beans in chili put beans in chili. If you dislike beans in chili but you dislike someone who also dislikes beans in chili more than you dislike beans in chili put beans in chili."

https://m.youtube.com/watch?v=ZT3GlECfYoU

Chili is short for chili con carne, not chili con carne y frijoles. I understand competitions demanding a certain "purity." That said, I will put beans in my chili because that's what I like.