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Old 12-07-2008, 11:27 AM   #11
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I have never measured pacanis, but maybe a tablespoon per big batch of chili. Like the chocolate, a little goes a long way. Use new grounds and I use regular, but instant would probably work just as well.
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Old 12-07-2008, 11:32 AM   #12
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Try serving your chili with corn chips instead of crackers...it's a great combo!

Or serve it with jalapeno cornbread crumbled up in it.
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Old 12-07-2008, 11:43 AM   #13
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Avacados on top....
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Old 12-07-2008, 12:22 PM   #14
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I have a friend that adds a little rum to hers. It adds a nice layer of flavor.
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Old 12-07-2008, 12:23 PM   #15
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Lots of good ideas here too

Have Fun!
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Old 12-23-2008, 09:17 AM   #16
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Taking Finca's suggestion a step further do a Cincinnati style chili. The traditional sauce has cocoa powder as a key ingredient. The sauce and meat are cooked together. The beans are cooked in another pan sort of steamed with diced pepper and onion. Also you need a pot of spaghetti. To make a proper 5-way you plate spaghetti > beans > sauce > chopped scallions > shredded cheese.
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Old 12-23-2008, 09:20 AM   #17
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Try adding apple jelly. It gives it a sweeter flavor and adds a different twist to it.
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Old 12-24-2008, 12:23 AM   #18
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I add hominy to my chili for a change.

All so thicken it up with a slurry of MASA HARAINA and water. Add a little at a time as it will thicken quite rapidly. Give a nice tex mex flavor to chili
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Old 01-02-2009, 01:17 PM   #19
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you can also take some black beans in a can.. mash them up and stir in. Adds flavor and changes the consistency.
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Old 01-02-2009, 02:48 PM   #20
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Cincinnati chili also has cinnamon, cloves and comino in it.
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