"Scott" <sws2000@yahoo.com> wrote in message
news:pYudnXC2UcbjbU_bnZ2dnUVZ_qSonZ2d@giganews.com...
> James Silverton wrote:
>
>>
>> The recipe seems fine, apart from the paprika that can have
>> very little effect IMHO, but I invariably add a table spoon
>> of cocoa and at least six chopped tomatilloes. I have to
>> admit that when I make chilli I do it by inspection and
>> tasting so the recipe depends a bit on my mood and I quite
>> often leave out the beans but may serve them on top of the
>> chilli.
>>
>>
>> James Silverton
>> Potomac, Maryland
>>
>> E-mail, with obvious alterations:
>> not.jim.silverton.at.verizon.not
>
> Cocoa!! I don't know about that. I think the paprika adds more
> coloring then it does flavor. One day I'm going to add some
> beer to my chili. I've been working on this recipe for a few
> years now tweaking it a little at a time. Something else I
> want to try is adding some whole jalapenos without breaking
> them up and then remove. Sorta like using a bay leave.

Youl'd be surprised how much chocolate (unsweetened) occurs in
Mexican cuisine. I'd just instance many Molé sauces!



Jim Silverton.