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Originally Posted by Babaloo
Yeah...
...it adds a dimension that no one can quite figure out. People don't associate cinnamon/nutmeg with chili, so they are a bit dumbfounded trying to figure out just what that "hint of something" really is.
Never tried the chocolate thing. I just may have to.
Chili is very territorial. Just like BBQ.
I had Chili in Cincinatti once. They call that chili??
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Just remember, unsweetened bakers chocolate. It's is usually such a small amount, you can barely taste it, but you kinda know it's there. Does that make any sense?
I saw a show on the Food Network once where they were tracing the origins of Chili. Seems it started in Texas, but most assuredly by the Mexican cooks that were in the area cooking for the cattle drivers. I can't remember all the details, but it was full of all kinds of useful info that I have worked at putting into my chili. My chili is thick, where alot of Texas chilis have a thinner broth type of consistency to them. The Texan, as I understand it, don't normally approve of beans of any sort in chili, but I load upall kids of things in mine. Brown sugar, cinnamon stick, safron, onion, green peppers, garlic, red beans, black beans, pinto beans, sirloin steak and ground beef (somewhat lean), a splash of Tequila and of course being from Maryland, I have to use McCormicks chili powder. My idea of chili is "a little bit of everything". The trick is getting it so that all the taste are there, but none stands out more than the others.