No pictures, again!
Greetings. Busy week, but what can I say. The going-to-class part of the semester is almost over and done with. Exams, however, will not conclude until the end of January. Great Scot! My undergrad years better be the last time I go to a school that has exams after winter break.
On Tuesday, since the pseudo-end of the semester is nigh, I made chilli like in this post from October. As I was about to break the Maya Gold chocolate I like so much into the braised onions and garlic, I chanced to read the label and found out—dang it—it has milk powder. So much for the chocolate. I still wanted chocolate chilli; I added a quarter cup of Dutch-process cocoa instead. The formula change must have happened recently. Can you use regular unsweetened cocoa powder here? Sure; I just wanted a sweeter cocoa to contrast with the spice.
Here’s the breakdown of the chilli.
Hot Chocolate Chilli
1 16-ounce bag frozen corn
3 cloves garlic
4 ounces white vinegar (corn-based)
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon chilli powder (it got away from me)
1/2 teaspoon cumin
1/4 cup Dutch-process cocoa
1 16-ounce can black beans, rinsed and drained
1 16-ounce can pinto beans, rinsed and drained
1 16-ounce can diced tomatoes
1 16-ounce jar 3-bean corn tomato salsa
Procedure’s pretty much the same as before. I toasted the frozen corn in my new big saucepan until it began to stick and some kernels were black, then I added that to the big bowl of beans and canned ingredients. I stirred the cocoa into the braised ingredients once the garlic was cooked, and I also added some water by way of rinsing out the salsa jar into the pot. All in all, it was very tasty with brown rice.
My spellchecker is set to English U.K., hence the chilli with two L’s.