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Old 10-16-2007, 10:04 AM   #11
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Quote:
Originally Posted by jennyema View Post
Yes I always add it, but I never use sweetened chocolate just unsweetened.
This is what I do as well.

Also, the Aztec "hot chocolate" that they drank was not sweetened either.
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Old 10-16-2007, 11:07 AM   #12
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I use Hersey's syrup in mine. Sometimes I'll add grape jelly instead for a bit different sweetness. The first time I heard about chocolate in chili kinda made me shudder but then when I tasted it, it was great and have been adding it ever since.
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Old 10-30-2007, 12:38 PM   #13
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Cincinnati style chili uses baking chocolate. I have never used chocolate myself but I do like a good Cincinnati style 5 way.
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Old 10-30-2007, 04:02 PM   #14
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I think its nice to add a touch of chocolate, but you also have to be very careful. If you add too much chocolate, the chili becomes overpowered and, in my opinion ruined. I did a nice experiment once with different pots of chili, each with a different amount of chocolate, and I found that it is very easy to overdue it. Be conservative and add a little at a time.
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Old 10-30-2007, 10:10 PM   #15
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i've never made chilli before so this is slightly off topic lol but i once had a chocolate/chilli wine..my bf thought it was the best thing since sliced bread :) didn't really taste like chocolate. it was ok in my opinion.
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Old 10-30-2007, 11:51 PM   #16
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My mother in law would always add chocolate to her sauce whem makeing chicken mole
she said it makes the sauce smoother. I know for a fact it sure did`nt hurt the tasteI hate the thought of eating chicken, I got burned out on it when I was a kid. but I do
like her chicken mole.
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Old 10-31-2007, 03:00 PM   #17
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What ratio do you do? I have two containers left of my chili and I'd be interested to see what would happen if I added some chocolate. Can't hurt the containers or my supply since I'm doing a batch in a couple of weeks.
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Old 10-31-2007, 03:05 PM   #18
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For a big batch of chili I will put in one or two squares of unsweetened chocolate.
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Old 10-31-2007, 04:23 PM   #19
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I like to add chocolate with limited sugar content, which usually means i have to go for some of the more expensive brands. You never taste it, but I think it adds a certain smoothness and depth of flavor.
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Old 10-31-2007, 04:28 PM   #20
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I use 2 wedges of Ibarra Mexican chocolate in a 5 quart SS casserole pan full of chili.

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