Quote:
Originally Posted by Baby Lee
Sweet cuts the heat [so you can put more heat in  ] it also delays the 'hit' of the heat a bit, like until after you've had a couple spoonfuls already. Same reason your hotter BBQ sauces are a little sweeter. Peanut butter, really it isn't a 'must' but if you use the natural stuff, it provides more body and a little more umami. . . . Think of it analogous to stock or marrow/collagen. Thickens and smoothes instead of a beefy/beany stew. And flavor-wise it just enhances the beans, because duh it is one. Naturally, if you use regular Jif or Peter Pan, cut back on the sugar a bit.
A couple tablespoons of each for a 2-quart batch is more than enough. though up to a 1/4-1/3 cup of peanut butter won't hurt anything. |
Will definitely give PB a try. I’m always looking for more umami and more depth of flavor. And a normal batch of chili for me is around 2.5 gallons. Chili, chili dogs, chili nachos, lunch leftovers...