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Old 12-05-2009, 10:43 AM   #31
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Originally Posted by PrincessFiona60 View Post
I'm in Missoula. I haven't been to Plains, yet. Are you from Montana, too or VA?
I actually grew up in N. Idaho. My folks moved to MT about 10 years ago. They get over to Missoula regularly. There is only one grocery store in Plains!

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Originally Posted by PrincessFiona60 View Post
Yes, regular unsweetened chocolate should be used. It just add to the depth of flavor.
I add unsweetened cocoa to my chili too. The basis for my chili recipe is straight from the Betty Crocker cookbook.
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Old 12-05-2009, 02:24 PM   #32
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Originally Posted by Chile Chef View Post
I guess I should have asked, did anyone ever try ground lamb in their chilli making process?

And if they did, how was it?
Just a couple of weeks ago we tried a recipe for chili with ground lamb. We were bringing to my brother's to have while watching the Bears (he has a big flat screen TV) It was from one of the Frugal Gourmet's cookbook. It called for cubed lamb, but we used ground lamb. It was OK. Different. I think I like the regular ground beef version better. I think everyone felt the same. It was nice for something different, but we all like the ground beef better.

Carol
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Old 12-05-2009, 06:24 PM   #33
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Originally Posted by vagriller View Post
I actually grew up in N. Idaho. My folks moved to MT about 10 years ago. They get over to Missoula regularly. There is only one grocery store in Plains!
I add unsweetened cocoa to my chili too. The basis for my chili recipe is straight from the Betty Crocker cookbook.
Howdy from your side of the country!
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