That’s not completely off, but it should be dark chocolate, not milk chocolate or whatever M&M’s are made with now. A little dark chocolate is great in chili.
It takes an excruciatingly small amount of chocolate, if you add too much it just tastes like chocolate. But it is good. Same with a touch of cinnamon. Very small amounts just to add some depth.
if you make it often just get some cocoa powder and cocoa butter, it’ll be cheaper in the long run and it won’t have whatever weird shit x company added to make their candy last longer on the shelf or whatever. this goes double for America where most chocolate tastes like vomit, on purpose.
That’s not completely off, but it should be dark chocolate, not milk chocolate or whatever M&M’s are made with now. A little dark chocolate is great in chili.
What about the Peeps?
I can’t tell if you’re joking.
If you’re not, do you mean like baking chocolate, ultra dark chocolate? Or like dark Ghirardelli chocolate chips
I’ve used dark chocolate chips before, yes. I think they were Ghirardelli.
And no, not joking. Chocolate without the fat/sugar is bitter, and bitter flavors can add a lot if they’re mixed in correctly.
Most popular chili recipes have cocoa powder as an ingredient now. Adds a nice bit of earthiness to the chili.
It takes an excruciatingly small amount of chocolate, if you add too much it just tastes like chocolate. But it is good. Same with a touch of cinnamon. Very small amounts just to add some depth.
if you make it often just get some cocoa powder and cocoa butter, it’ll be cheaper in the long run and it won’t have whatever weird shit x company added to make their candy last longer on the shelf or whatever. this goes double for America where most chocolate tastes like vomit, on purpose.