Chili’s Secret Ingredient:
Chocolate

In the 2015 Holiday issue of The Local Palate, we featured the decadent creations of Memphis chocolatier Phillip Ashley Rix. Some of the avante garde flavors he uses in his chocolates include sweet potato, inspired by his grandmother’s sweet potato casserole, and barbeque, inspired by Memphis’s dry-rubbed pork and ribs. Chef Rix became well-known for his chocolates, but he brings the same creativity to savory dishes. His recipe for chili begins with a spice mix that includes unsweetened cocoa to add a surprising element of depth. The chili gets a punch of heat from roasted jalapeños and hot sauce, and receives a touch of sweetness from brown sugar. The recipe makes enough to feed a crowd, freezes well, and is best the day after it is made.