Bowl o Red looking for input - Page 4

recruiterg · December 23, 2018

Worth, do you simmer covered or uncovered?

Worth1 · December 23, 2018

Covered.

Worth

recruiterg · December 23, 2018

Got it. I made a batch using ground venison. Amazing flavor so far. I need to let it simmer for an hour or two, now.

Worth1 · December 23, 2018

I have noticed something about cooking lean meat in the simmer.
It shrinks and gets tough then it gets bigger again and tender and if simmered too long it will start to dry out.

DonDuck · January 22, 2019

I ate the best bowl of chili I've ever eaten at a friends house recently. I asked the lady what she added to the chili that made it taste so great. She said it is a normal chili recipe except she also adds cocoa powder to it. It didn't taste like chocolate, but it seemed to give the chili a deep, smoky flavor.

DonDuck · January 22, 2019

Sorry, double post!

January 23, 2019

Quote:

Originally Posted by DonDuck

I ate the best bowl of chili I've ever eaten at a friends house recently. I asked the lady what she added to the chili that made it taste so great. She said it is a normal chili recipe except she also adds cocoa powder to it. It didn't taste like chocolate, but it seemed to give the chili a deep, smoky flavor.

Cocoa powder ... interesting!

Worth1 · January 23, 2019

Quote:

Originally Posted by PlainJane

Cocoa powder ... interesting!

Been using it for years in cooking even chili also used in mole sauce try it in a dark beef stew too.

imp · January 23, 2019

Cocoa powder or a dark bitter chocolate is a common ingredient in many cuisines of Mexican regions and south of there, too.

January 23, 2019

I’ll remember this for the next batch of chili or beef stew. Maybe Super Bowl weekend.

Worth1 · January 23, 2019

Don't go over board, take baby steps.

January 23, 2019

Quote:

Originally Posted by Worth1

Don't go over board, take baby steps.

Heck, that’s no fun.

January 23, 2019	#54
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	Cocoa powder or a dark bitter chocolate is a common ingredient in many cuisines of Mexican regions and south of there, too. __________________ I'm not a complete idiot, some parts are missing.

December 23, 2018	#46
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	Worth, do you simmer covered or uncovered?

December 23, 2018	#47
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Covered. Worth

January 22, 2019	#50
DonDuck Tomatovillian™ Join Date: Dec 2017 Location: Corinth, texas Posts: 1,784	I ate the best bowl of chili I've ever eaten at a friends house recently. I asked the lady what she added to the chili that made it taste so great. She said it is a normal chili recipe except she also adds cocoa powder to it. It didn't taste like chocolate, but it seemed to give the chili a deep, smoky flavor.

January 23, 2019	#55
PlainJane Guest Posts: n/a	I’ll remember this for the next batch of chili or beef stew. Maybe Super Bowl weekend.