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Old December 23, 2018   #46
recruiterg
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Worth, do you simmer covered or uncovered?
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Old December 23, 2018   #47
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Covered.

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Old December 23, 2018   #48
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Got it. I made a batch using ground venison. Amazing flavor so far. I need to let it simmer for an hour or two, now.
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Old December 23, 2018   #49
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I have noticed something about cooking lean meat in the simmer.
It shrinks and gets tough then it gets bigger again and tender and if simmered too long it will start to dry out.
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Old January 22, 2019   #50
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I ate the best bowl of chili I've ever eaten at a friends house recently. I asked the lady what she added to the chili that made it taste so great. She said it is a normal chili recipe except she also adds cocoa powder to it. It didn't taste like chocolate, but it seemed to give the chili a deep, smoky flavor.
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Old January 22, 2019   #51
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Sorry, double post!
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Old January 23, 2019   #52
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Quote:
Originally Posted by DonDuck View Post
I ate the best bowl of chili I've ever eaten at a friends house recently. I asked the lady what she added to the chili that made it taste so great. She said it is a normal chili recipe except she also adds cocoa powder to it. It didn't taste like chocolate, but it seemed to give the chili a deep, smoky flavor.
Cocoa powder ... interesting!
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Old January 23, 2019   #53
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Cocoa powder ... interesting!
Been using it for years in cooking even chili also used in mole sauce try it in a dark beef stew too.
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Old January 23, 2019   #54
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Cocoa powder or a dark bitter chocolate is a common ingredient in many cuisines of Mexican regions and south of there, too.
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Old January 23, 2019   #55
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I’ll remember this for the next batch of chili or beef stew. Maybe Super Bowl weekend.
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Old January 23, 2019   #56
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Don't go over board, take baby steps.
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Old January 23, 2019   #57
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Quote:
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Don't go over board, take baby steps.
Heck, that’s no fun.
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