Been a little while since I checked in to the thread
... I won't try to catch up, but I hope everyone is doing well, and my best wishes to all...
Important news: I tried adding a square of 70% dark chocolate to the chilli I made today, along with - at Racer's suggestion - twice the amount of fresh garlic (eight cloves instead of four). I was happy with my last batch, but this was better - much better, actually. Richer (from the chocolate) and more piquant (the garlic). I think I have my chilli recipe down, now
And yet... I have a question for those in the know... Right now I'm using chilli powder for the heat. What about fresh chillies... Are they an improvement, or am I better off sticking with powder for this type of dish? Opinions and advice welcomed...