I think with actual chocolate it's often best at the end. I also put the beans in late so they have more bite. The cocoa though can go in at any point, but better towards the start. For some reason chill is better the next day, reheated.
I had a friend from Mexico at uni who taught me a few things. He had many chilli recipes. He also put sugar in sometimes. But 'Cincinnati' style chilli I had on the US was the best I have had.
Any recipes for the Cincinnati one? All this chilli talk n I want to do one for the weekend. I'll b using slow cooker. Any good recipes greatly accepted!
Don't know any, but google. They used cinnamon and it was lovely, but I have never been able to make a nice chill with cinnamon myself, always a bit sickly.
I did one today as it happens. Put a pinchette of cinnamon in. Only enough so you're just about notice. Was alright. Might be brave and do a lentil-based Cincinatti one. Served on Spaghetti though ? Not sure about that...
I mentioned cinnamon in my first reply to the OP. I use half a stick and take it out before the cooking has finished. I find it is less strong than the powder that way
I use a stewing steak but give it a pulse up in the blender so you get a nice variation in size of piece and texture. Think it's a lot better than using mince, also like to add a bit of balsamic vinegar and some smoked paprika.
Steak, chorizo, coffee, chocolate, wine, plus the usual. Usually a weekend / holiday meal as takes a few hours, quick version with mince though for evenings.
Author: bluedroog
26-11-2019 05:10:57
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