This past weekend with Lake County Wine Adventure we had a record number of people come through here and it was truly a great time. We also served up almost 7 gallons of chocolate chili and a lot of people asked us just what makes chili collocate chili. We've provide the recipe here for the chocolate chili that so many of you enjoyed.
First of all, when it comes to ingredients get the good stuff. It always makes a difference. All the spices we use come from a spice shop, in our case we love Savory Spice Shop in Santa Rosa who also will mail order the spices. Our meat comes from Lakeview Market, which is a terrific local butcher shop. The last thing you want is dull spices from the grocery store and bland meat from a tube.
Ingredients for Chocolate Chili
I realize the irony of advocating great spices and great meat and then using Pace picante sauce. But it's got all sorts of things chopped up and it's got tomatoes and such and it really is a great tomato sauce for chili. Sure, it's lousy salsa but it's a great tomato base for chili.
Directions for Chocolate Chili
If you do cook the chili and then reheat it a few days later (good luck avoiding it in the fridge!) cool it in small batches in an ice bath. I put it in smaller glass containers covered with ice so it cools really, really quickly which avoids food poisoning.
While lots of people will just put the pot on the counter and wait for it to cool, this is a huge mistake as it's the perfect breeding ground for food poisoning! Split hot foods like chili or soups up into small containers and then cover those with ice to have them cool as quickly as possible.
A blog about happenings in Lake County.