South Austin chili from The Soup Peddler's Slow and Difficult Soups: Recipes and Reveries by David Ansel

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Notes about this recipe

  • Vanessa on December 20, 2011

    Thumbs up to this chili! I used the pasilla chiles as directed, eventually. I burned three sets of them before I finally managed to get them out of the oven at "toasted" not "scorched". That's a new technique and ingredient for me, and I found it hard to tell when the blackish-red dried chiles had gotten just toasted enough. I've still got a half-bag of pasillas, and I'd certainly try it again - it did make a difference in the chile taste. The addition of chocolate was also a new touch for me. I used unsweetened as directed, but I found the chocolate taste a bit bitter. I think next time I might do one oz of unsweetened and one of bittersweet, or perhaps just add a teensy bit of sugar to taste. I replaced the TVP with bulgur, as well. It was a great success as a chili and continued to served as a lunch-time burrito stuffing for the rest of the week.

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