I cooked this chili for a couple friends and my husband and they all said it was good. It's definitely a unique flavor. Hubby and I decided this is very much a cold, winter day chili or a rainy afternoon chili, something like that. The spices make it taste almost like something you'd eat around the holidays. I really wanted chili that night, so I didn't let it sit, but there's more leftover and hubby and I are eagerly waiting to see how much better it is when the flavors have time to meld together. The few changes I made were, I didn't put onions in, I served them as topper choice. I used one lb gr.beef and one lb gr.pork, because that's what I had. I added the extra tbsp of cinnamon I saw a lot of people recommend, and I also used 3 tbsp cocoa powder instead of a block of baking cocoa because again, that's all I had. The last change was probably partially my fault. I picked the biggest stockpot in my kitchen to make this in because my normal chili has a lot of things in it that make it come up very high in the pot, so after it started simmering, a lot of the liquid was coming off and I got worried it was going to burn because it wasn't very deep at all in the pot. I added a 29 ounce can of crushed tomato about 20 minutes before it was done, to get some liquid in there. Even with all these changes, I think I still got a good idea of how this was supposed to taste. Definitely a hearty chili, and not spicy at all. I'm glad I went ahead and made the spaghetti to go with it (even
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I cooked this chili for a couple friends and my husband and they all said it was good. It's...