Time to start thinking about chili recipes. Steve has one of the secrets; add something sweet to the mix. Not that bakers chocolate is very sweet.
I always put something sweet in my green chile. Maybe I'll share sometime, and no, it's not chocolate.
Chocolate makes perfect sense as a chili ingredient. If you've ever tasted mole poblano, you know it has a different character in a meat dish than as a confectionary ingredient.
I don't know that I'll ever be confortable publishing any of my chili or chile recipes. They're always works in progress, and I always think I can make the next batch a little better.
Posted by Walter at August 26, 2005 02:11 PMJust like a libertarian -- letting the perfect be the enemy of the good. ;-)
Posted by: Richard G. Combs at September 3, 2005 01:24 AMEww... mole. Not one of my favorite things.
I've found that the fresh roasted Hatch Chili's are wonderful for cooking with. When the fresh aren't available the canned isn't too bad. When all else fails a dash of Dave's Insanity Sauce will spruce up just about anything. Hubby keeps a container of the flakes in the car to help make drive through food a little more tolerable.