tag:blogger.com,1999:blog-1707960843925805135.post7533906295665789713..comments2023-11-02T07:21:32.077-05:00Comments on We might be windmills: The Eats Sheet: Championship ChiliUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1707960843925805135.post-77368440514110219272007-10-31T14:11:00.000-06:002007-10-31T14:11:00.000-06:00JKC, you're a freakin' genius. That's all I can s...JKC, you're a freakin' genius. That's all I can say about all of these crazy accomplishments of yours.The Sharkhttps://www.blogger.com/profile/09310081508496496402noreply@blogger.comtag:blogger.com,1999:blog-1707960843925805135.post-78808554503559418412007-10-31T10:26:00.000-06:002007-10-31T10:26:00.000-06:00I have just a few comments:1) I'll allow your bean...I have just a few comments:<BR/><BR/>1) I'll allow your bean-blasphemy. The more I read up on chili, the more I realize that the bean versus no-bean debate runs deep, and both sides have valid points when citing the history of chili. Plus some people just prefer beans. I prefer to leave them out when I cook my own for a few reasons: a) Beanless chili is thought of as different, especially back east here, so it makes it stand out b) A lot of people I know who say they don't like chili end up loving the beanless variety--apparently they just didn't like the beans c) The combination of vegetables and spices already lends itself enough to flatulence without adding fiber-rich beans.<BR/><BR/>2) I like the idea of setting the whole thing in the refrigerator overnight before cooking. Chili is always better the next day because of how the flavors mix and intensify, but if it's already cooked it can take on a definite reheated feel. Letting the raw ingredients mix helps solve that problem. Bravo, JKC.<BR/><BR/>3)I concur with the idea of using dark chocolate rather than using semi-sweet chocolate chips. It has a bold flavor that creates a wonderful undertone in the chili, and it doesn't come off as being too chocolatey, especially since most Americans associate chocolate with being sweet and more milky.<BR/><BR/>4) I really like how you incorporated the jalapeños that my recipe calls for. Not only did you give them a smokey flavor, you allowed your consumers to turn up or down the picoso factor. You made interactive chili!<BR/><BR/>I'm excited to make this myself. I probably won't incorporate all of your variations, but I'll definitely try the cinnamon thing. It sounds delicious. Maybe I'll host a chili dinner after Shark and I get our place more settled and moved-in.Cabezahttps://www.blogger.com/profile/11999687733029976277noreply@blogger.com