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On further investagation I find out I was wrong. A good friend and culinary graduate friend of mine gave me the run down on some award winning chili recipes that include sugar, honey and/or berries(for natural sugars). So ya Cheebs, you are the chili master.
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That's interesting to hear...I mean I kind of just went from imagination...I knew chilli, more often than not some kind've minced meat right? Just thought about how you'd cook that well and what would go with it?
Seems a bit like a "stew" with chilli to me.
I agree that the legume family would be good there too, lentils (do you guys call 'em split peas?), b.i.p's and definately kidney beans for substance...I would probably throw the lentils in first for maximum diffusion and texture, and then the larger items periodically later in the cooking process - kidney beans would probably be better whole, eh?