I tried out a new recipe tonight for chili. I’ve heard of people putting chocolate in chili but I wasn’t convinced. Apparently it gives it a smoothness and velvetiness. Overall, it was really nice and you couldn’t taste the chocolate. Unfortunately, I over-cocked the cloves, which is something I don’t know how to reverse. I will definitely make it again but I will half the amount of cloves. As suggested, I served it with warmed tortillas and sour-cream.
Here is the recipe: It comes from one of my favourite Slow Cooker Books – Ultimate Slow Cooker by Sara Lewis, which I strongly recommend. I use it all the time. This is in no way a sponsored post.
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