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.

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.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"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

Jebediah Kornworthy wrote:

>
> "James Silverton" > wrote in message
> ... >

> > 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.
>
> Humm, I don't have any cornmeal on hand at the moment but I do have
> masa (corn flour.) I think that the cornmeal might be better or have
> a better flavor. Thanks for the idea.

Masa harina is more traditional. I don't use anything myself, I prefer
thickening through evaporation.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)