Cincy Chili

[hollodero]

(09-30-2017, 02:02 PM)SunsetBengal Wrote: When I cook my own chili, I prefer to use a tablespoon or so of honey, rather than chocolate.  The sweet cuts some of the acidity of the tomato sauce, benefitting not only in flavor, but reduces likelihood of heartburn.

Makes sense. I actually planned on using a shortcut here and simply add some sugar, just like I would do with regular chili. But then I bought some chocolate. I want to stick strictly to the book on this one. (Except I will add wine instead of water if things turn too dry.)

That's why my pan is already in the fridge.

(09-29-2017, 07:07 PM)Vas Deferens Wrote: Well with the spice packets, you always boil the meat rather than cook or 'brown' the ground beef first.  This is a must to the consistency right.

Yeah, that's what I figured. I never boiled ground beef before though, but the result actually is remarkable. Looks like things turn more fluid with this concept. Adding more tomato sauce to liquefy things was my first impulse, but that whole boil the meat idea looks way more promising.