Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chocolate in Texas Chili

Me too. Especially when ya concider todays beef industry. But with all the spices, I really can't tell that much difference tastewise. Course, no two batches ever come out exactly the same anyway, do they?

I think adding chocolate to chilli is a Mexican thing. They make a mole or poblano sauce that uses chocolate. Damned good too.

You may be right but Chili as we know it is not a Mexican deal exactly. If you go anywhere off the border down in Mexico and order some chili you ain't going to get a good old "bowl of red". They have no freaking idea what chili is other than peppers and they don't even spell it right. Call it chile Chile con carne is just a bowl of chopped up pepper with some meat thrown in to them.

Real chili is a very simple dish of meat, onions, garlic, tomatos and spices in varing proportions. You see a recipe with a whole list of exotic ingredients call it what you want but it ain't chili.

A bit of chocalate might work for you. I have made a red chili with Mole, it was ok for the occasional I want something different mood, but it wasn't my favorite by any means.

Oh the heck with chili anyway.....pozole is better!

Agreed!!!
Although some would argue the tomatoes.
I make it with and without tomatoes and like em both.
I like the tomatoe version with plain ol white rice, but I'll eat rice with just about any thing.

""but there's nothing "sweet" about bakers chocolate"".......But as a kid "i put the sneak" on mom's "bakers chocolate" stash !!! ....just took a big hunk threw it in my mouth and ate it/while making a run for it to boot... the kind with no,none,not a drop of sugar ....bout broke me from sucking egg rite ther i tell u.......

I add a quarter teaspoon of unsweetened cocoa powder to about a pound of my beanless hotdog chile and it "rounds out the flavor" qute a bit. The first time I tried it I ate four beef hotdogs and although full I had a hard time stopping. Haven't added any to our red chile yet. Different chile though. For dog chile, a bit is all you need. It adds a browned flavor sort of. Easy on it, little by little. Taste as you go and stop when it tastes decent. Too much isn't good. It tastes nothing like chocolate. I wouldn't recommend bakers chocolate, different animal so to speak.

Couldn't do chili without tangy tomato sauce and sirloin. I ordered chicken chile at a restaurant once and it looked white. Didn't even try it. To each his own.

"Bakers" is the brand name. They make semi-sweet and unsweetened. The unsweetened is no different than the powdered stuff you use. Matter of fact I had to grate it first (which was a pita). It's so dry, grating it just turned it into powder anyway.
Like atvalaska said, the "semi-sweet" is about like dark chockolet and quite good.
Don't matter cause I won't be using it again reguardless of which form it comes in.

One things sure though. Chili's as controversial as barrel break-in around here.

Chocolate in chili?

No way.

Sounds like some limp wristed homo came up with that idea.

Spoken like a real Douche.

Go crap in someone elses thread tuff guy.

Real chili has beans in it!

lot's of young men in my community thinks chili has to have so much hot pepper (chili?) in it to require a large consumption of beer to keep cooled down.

without the chili being hot, what'd it be good for?

Tongue-in-cheek or have you missed a lot of the chili threads?

OK.

I don't remember a lot of chili wars around here. Isn't it supposed to taste like vegetable soup? LOL

I thought is was generic bakers'. I stand corrected. Wife does the baking. So..

Yea,,, I think it is used as a generic term sometimes too cause "Bakers" brand makes semi-sweet and unsweetened chocolate. Nestles however makes "semi-sweet bakers chocolete" and "unsweetened bakers chocolate"... Very confusing. I definatly did some head scratching in the cake-mix isle. Best to let your wife continue to do the baking.

Tell tale signs of margarine denial...