Cocoa in Chili!
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It's an interesting exchange with ideas that I would have never come up with on my own. I hope you enjoy it! Oh, and if you haven't registered for the Forum, you should do so right away! I think you'll love it!
Hey Calli, you may be able to cook this before I can get to Utah with a bowl of it!
PS I'm not a big fan of cumin or vinegar, I leave those out, and I use LOTS of red pepper flakes and any combination of tomatoes, sauce or Ro-Tels you like is fine.
2 onions chopped
Cook beef until browned.Add onions and cook until translucent. Add garlic and cook about 3-4 minutes. Add and peppers or pepper flakes. Add remaining ingredients and simmer for 1 hour. If it seems to dry out add some water or tomato sauce. You can, if you like, add some cooked pinto or kidney beans at this point and cook another hour to meld the flavors.
6 cloves garlic minced
2 pounds of ground beef (or 1 pound ground beef and one pound ground pork)
6 jalapeno peppers chopped (or sub a large pinch of red pepper flakes)
6 tablespoons chili powder
1 tablespoon oregano
1 teaspoon ground cumin
2 teaspoons salt
1 tablespoon powdered cocoa
3 tablespoons worchestershire sauce
1 tablespoon cider vinegar
2 28 ounce cans of tomato sauce or tomatoes
Kitty, what does the cocoa do? I never thought of putting that in chili.
The (unsweetened) cocoa just seems to even out the flavor of the finished chili. You never taste it as cocoa, but it adds a depth of flavor. (Don't I sound very 'food network-ish'?
It's become a secret ingredient in a lot of chilis lately. I started using it and liked it, so I keep it in there.
I'll have to try the cocoa in my next batch of chili. My spaghetti sauce "secret ingredient" is 1/2 t. cinnamon and about 2 t. sugar. My boys swear it's "the best"!
I can't wait to try these ideas. We learn so much here!
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