[reformedliberal]

I also use just a teaspoon or so of black cocoa powder in beans and chili, for the same reason, especially when I’ve used my homemade tomato sauce, which is just a little too bright tasting. It also is an amazing thickener, BTW. It darkens the sauce and a little goes a long way.

I think of it as the *mole school* of flavor blending.

[JRandomFreeper]

Mole is good. I lived in the mountains where tribal women grow the 'three sisters' corn, beans, and squash. And they taught me a lot about cooking, but I could never quite get their mole recipe. And I can't black-box it, either. I can get close, but not there.

Now, New Mexico roasted green chili gravy? I have that down, thanks to a toothless little old geriatric that was much more comfortable with me when I took my teeth out too.

Only problem was she didn't speak spanish or english, except a few words. I don't know what language she was speaking. But we communicated in the kitchen.

I got extra points because I can keep a wood cook stove at an even temp.

/johnny