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Cocoa powder (unsweetened) by all means. It adds a bit of smokiness. The other thing to add is a few tablespoons of apple cider vinegar. Even if I add tomatoes to my con carne, I find the acidity of the vinegar brightens the flavor.


If you go to Mexico and look for Chilli con carne , the closest thing you can find is a dish called "Picadillo Rojo", both of them are very similar and I can say that cocoa/chocolate is not used in the preparation of it


The origin of chili con carne is actually from the American southwest, not Mexico. It's tex-mex, not mex. There are many variations on chili con carne, however if you go back to the earliest known recipes cocoa or chocolate are not on them. It's pretty basic, flavored mostly by cumin and chili. So if you want to make the most authentic chili to the origin ...


I use 3 cups of all purpose flour, 3t baking powder, a pinch of baking soda, 1 teaspoon salt. Mix together in a food processer. Stop the food processor, add 1/2 cup light mayonnaise, replace cover and mix again. Use 1 cup hot water and with processor running add hot water through the feed tube until you have used about 1/2 cup of the water. At this point ...

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