When it comes to adding cocoa powder to chili, don't worry about being too heavy-handed, because you'll need more than a pinch of the stuff to make a difference. Celebrity chef Paula Deen's recipe for chili calls for nearly double the amount of cocoa powder to chili powder, or more specifically, two tablespoons of cocoa powder per one tablespoon plus two teaspoons of chili powder.
New York Times Cooking, on the other hand, recommends using four ounces of chopped dark chocolate rather than cocoa powder. This will yield similar tasting results, but since it's a different form of chocolate, you'll add it at a different point in the cooking process. Whereas cocoa powder is added after the rest of the spices and right before the tomatoes and broth, chopped dark chocolate is stirred in after the tomatoes and broth, along with the beans, if you decide to add them. Just make sure to use the unsweetened kind, and your chili is sure to turn out delicious every time.
The Ingredient That Will Change Your Chili Forever - Tasting Table
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