Poor Frank! He must be getting a case of the vapors from this recipe.
Actually, I've read many winning chili contest recipes that had chocolate in them (think Mexican mole), and many also that had peanut butter. I've used both and in the right quantity it can add a certain something without leaving a tell-tale aftertaste.
Many of the weird ingredients (anchovy, marmite, soy) are probably used to get that "umami" flavor. I've also used anchovy paste in my pasta sauce (but never in chili).
And being a damn Yankee, I use beans in my "chili" (see I use quotes to make sure no Texan comes up to kill me).
However, I don't think kidney beans are the best - too northern even for me. I prefer pintos or mayo coba.
I just made a pot of "chili" this evening - pork, beef, onions, garlic, chili powder, cumin, Mexican oregano: cooked until nice and dark and then deglazed with dark beer, a dash or two of Worcestershire, ed wine vinegar, and a sprinkle of brown sugar (the vinegar & brown sugar were 'cuz the canned tomatoes were lacking in flavor). Frank, cover your eyes: I used mayo coba beans.
It is quite tasty. Or maybe the snow has made me crazy.
