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Old 11-29-2012, 12:40 AM   #71
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Originally Posted by CreamyGoodness View Post
I forgot to mention that I've used the dark chocolate trick when making braised short-ribs but never chili. Will have to give that a go!
Oh yeah, really deepens the flavor but don't over do it. Just a bit of peanut butter will really make the flavors pop too.

 
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Old 11-29-2012, 12:57 AM   #72
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Originally Posted by CGVT View Post
At least you didn't go take a leak before washing the chili off of your hands...
I have done that more than once. I'm a slow learner.
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