I think that adobo sauce does about the same thing as the cocoa, but I never realized until I read this thread that chocolate would go in chili. Adobo sauce is about as nasty as a mouthful of non-sweetened cocoa powder, but it adds something to chili that can’t be described.
I’ll have to try the adobe sauce. I have to be careful. I have little kids in the house.
We grow our own peppers but the habaneros didn’t take. Only the purple jalepenos and they just didn’t have any heat to them. We got a total of two tomatillos which did us absolutely no good, either, as far as making sauces. I like to make enchiladas with leftover chili. I’m hoping for a larger, more successful garden next year!