/ck/ - Food & Cooking

Well there are a few things I can recommemd from my own expirience and reactions:
-When you brown the meat in in your pan, let it almost burn a bit, to form a crust at the bottom of the pan, then deglaze it with a glass of dark ale or stout. this gives the chili am amazing rustic flavour.
-Don't put your beans in to early, I add mine about 1 hour before the chili is ready, so the give a bit of flavour, but also texture because they stay a bit chrunchy. (Maybe put some of them a bit earlier in, dont know how much thisnwill affect the flavour.)
-My biggest secret is a bit of really dark (at least 85%) high quality chocolate, 5 minutes before serving, amd a bit of cinnamon. Not only that your kitchen will smell amazing, like christmas, but it gives your chili actually a bit of freshness, and it will combine perfectly when you add a dollop of sour cream or creme fraiche to your chili when serving.