"Jebediah Kornworthy" > wrote in message

> "James Silverton" > wrote in message
> ...
>> Jebediah wrote on Sun, 1 Feb 2009 21:00:30 -0800:
>>
>>> I am new to this newsgroup. I used to watch this
>>> group and occasionally post here about 5 years ago. I am
>>> hoping to get a couple responses on what "secret ingredients" you
>>> use in your chili. I will post another question soon on
>>> what secret "spice" ingredients you use. Today, I am just
>>> looking at the weird things you like to add to your chili like
>>> beer or peanut butter.
>>
>>> I have looked at many sites, blogs and other groups
>>> including yahoo groups at the different secret ingredients or
>>> unusual ingredients used in chili making. They don't have to be a
>>> secret, just unusual and something that works well. Maybe something
>>> that you have been complemented on before when
>>> you made your chili? Here is a list that I came up with in my
>>> travels.
>>
>>> Beer
>>> Bell pepper-Green
>>> Bell pepper-Red
>>> Bourbon
>>> Broth - Beef
>>> Broth - Chicken
>>> Coffee
>>> Coke
>>> Mustard
>>> Peanut butter
>>> Potatoes
>>> Sugar - Brown
>>> Sugar - White
>>> Tequila
>>> Worcestershire sauce
>>
>>> Let me know what you think. I know many people have used this
>>> in various quantities to achieve what they consider great
>>> chili. Please let me know what you think. I know that some
>>> of them don't sound so weird like broth. Just some examples.
>
> James said:
>> " I've not used many of those apart from Worcestershire sauce, and
>> green pepper in Chilli Verde. The rest should stay secret and there
>> is another quite authentic one that has been mentioned lately:
>> cocoa."
>
> Thanks for the response James. I have used the Worcestershire sauce
> before and it adds good flavor. I haven't used the green pepper
> before though but I will be trying it in the future. The cocoa is on
> my next secret "spice" ingredients list. Even my store bought chili
> mix has cocoa in it.
>

I recently posted a chili recipe and there is another "secret"
ingredient there that's almost a standard Southwestern ingredient: a
table spoon of cornmeal, added in the last hour if the chili seems too
thin.

--
James Silverton
Potomac, Maryland