Worth, do you simmer covered or uncovered?

Covered.

Worth

Got it. I made a batch using ground venison. Amazing flavor so far. I need to let it simmer for an hour or two, now.

I have noticed something about cooking lean meat in the simmer.
It shrinks and gets tough then it gets bigger again and tender and if simmered too long it will start to dry out.

I ate the best bowl of chili I've ever eaten at a friends house recently. I asked the lady what she added to the chili that made it taste so great. She said it is a normal chili recipe except she also adds cocoa powder to it. It didn't taste like chocolate, but it seemed to give the chili a deep, smoky flavor.

Sorry, double post!

[QUOTE=DonDuck;724787]I ate the best bowl of chili I've ever eaten at a friends house recently. I asked the lady what she added to the chili that made it taste so great. She said it is a normal chili recipe except she also adds cocoa powder to it. It didn't taste like chocolate, but it seemed to give the chili a deep, smoky flavor.[/QUOTE]

Cocoa powder ... interesting!

[QUOTE=PlainJane;724821]Cocoa powder ... interesting![/QUOTE]

Been using it for years in cooking even chili also used in mole sauce try it in a dark beef stew too.

Cocoa powder or a dark bitter chocolate is a common ingredient in many cuisines of Mexican regions and south of there, too.

I’ll remember this for the next batch of chili or beef stew. Maybe Super Bowl weekend.

Don't go over board, take baby steps.

[QUOTE=Worth1;724950]Don't go over board, take baby steps.[/QUOTE]

Heck, that’s no fun.