Me too! Even when I lived in Milwaukee. It must've been destiny that I live here!Originally Posted by prhoshay;3321144;
BTW, I think the secret to cocoa in chili or other spicy Latin stuff is that a little goes a long way. A good rounded tablespoon to a huge pot is perfect, or likewise, a teaspoon to a medium saucepan.
I've had similar dishes where the cook must've gone by the philosophy of "if a little is good, then a ton must be great" (like Paula Deen with butter and heavy cream ) -- because those turned out pretty crappy.