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I like using corn chips or baked corn tortillas in chili. It thickens, gives it a great corn flavor and better texture than plain masa flour or cornmeal.
I have used both cocoa and chocolate in chili over the years. It's not to my taste, but many recipes call for it.
Same. I was expected a deeper, more complex flavor by what people said about adding it to chili - nope. I did not like it, and while the chili wasn't inedible, it didn't taste right to me. I've never done that since.
Threw a whole chopped onion, a few chopped jalapenos, and some garlic into some hot oil and got them softened. Then tossed in about 1# of stew meat. Seared that off, then poured in 1 jug of V8, 2 cans of chili beans (drained), 2 cans of black beans, drained, some red wine, lots and lots and lots of chili powder, 2 fresh, crushed tomatoes, and some habeneros.
Cooked all day - at least 7 hours - on low, stirring every 15 minutes or so. [/
It is SO good. Had it for dinner last night, lunch today, and will have some more tonight. Top with some sour cream and some sliced fresh jalapenos. YUM!
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