Actually, I did one time. It was OK ... but just slight "off base" for the medley of flavors in there. Perhaps a better word is "eclectic."
Like I say, I'm not a "cook" by any stretch of the imagination. The beauty (imho) of chili is the time it takes to prepare it allows me to 'experiment' ... taking a sample and adding a smidgen for taste testing. That's how I've gotten the curry and 'secret' spices. I have to include the curry in the recipe because it really is a 'magical' spice ... in small amounts. I was really pleasantly surprised the first time I tried it.
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