On Feb 1, 11:00*pm, "Jebediah Kornworthy" >
wrote:
> Hello all,
>
> * * * * 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.
>
> Thanks in advance,
>
> Jeb
>
> P.S. *I know that these sound weird but I may try a little peanut butter in
> my next recipe. *How could it ruin the whole recipe?
================================================== ==========
I have used peanut butter (creamy not crunchy) in my chili for over 40
years. Just a heaping soup spoon full for a couple of quarts. If you
can taste it there's too much.

The peanut butter melts and adds smooth body and a subtle richness to
the liquid .

If I am making chili for a contest or a party or buffet or anyplace
where I don't know every diner, I put a sign on the buffet line that
warns people with peanut allergies that the PB is there.

Lynn in Fargo
and always a big pinch of sugar