On 1/24/2013 3:24 PM, Tara wrote:
> On Thu, 24 Jan 2013 12:31:29 -0800, Kalmia wrote:
>
>> One of the best I ever made for a potluck had a few pinches of cocoa
>> powder in it. No one could really identify it, but remarked that it
>> tasted pretty good.
>
> One of the best chilis I ever tasted had a dash of cinnamon added. I try
> to remember to add a dash to mine -- not enough to taste of cinnamon,
> just to add a little something.

I have done this before - and cocoa and mustard too. Keeping the amounts
to a level under the radar is a great cooking trick.

>
>>
>> When I am famished, rushed and not home, Wendy's ain't half bad.
>
> You can do worse than a Wendy's baked potato topped with chili, hot
> sauce, and sour cream. You can do better, but you can do much worse!
>
> The best chili tip I ever learned -- brown the chili powder along with
> the meat. This releases a lot of flavor.

This is the way I do it too. You must be a brilliant cook. :-)

>
> Tara
>