Recipes
Here are some of my favorites!
Home-made Ramen
I found this recipe on the back of a can of chicken broth, and thought I'd give it a try.
I couldn't help but embellish a bit, and my experiment turned out kickass. In fact, it tasted almost exactly like the stuff I get at my favorite ramen restaurants. Here's how I did it:
Prep time: 10 min Cook time: 25 min Serves: 4
Ingredients
I've added links to show exactly what the more exotic ingredients are, in case they're unfamiliar to you.
This recipe is not locked in stone, you can switch out ingredients to your taste, but the essential parts are the broth, soy sauce, garlic, miso, chili oil and sesame oil. They give the broth its distinctive taste.
You can store leftovers in the fridge for a few days, just be sure to keep the solid stuff and the broth in separate containers. Otherwise the noodles will absorb all the broth and while still tasty, it just isn't the same experience. Combine and microwave for a tasty treat later. :)
(October 14, 2017)
I found this recipe on the back of a can of chicken broth, and thought I'd give it a try.
I couldn't help but embellish a bit, and my experiment turned out kickass. In fact, it tasted almost exactly like the stuff I get at my favorite ramen restaurants. Here's how I did it:
Prep time: 10 min Cook time: 25 min Serves: 4
Ingredients
I've added links to show exactly what the more exotic ingredients are, in case they're unfamiliar to you.
This recipe is not locked in stone, you can switch out ingredients to your taste, but the essential parts are the broth, soy sauce, garlic, miso, chili oil and sesame oil. They give the broth its distinctive taste.
- 1 32 oz. container of chicken broth (or two 14 oz. cans, close enough). Add more broth later if the veggies/broth ratio ends up too dry. it should be hearty, but soup-like.
- 2 tbsp low sodium soy sauce (low sodium because the miso is salty enough)
- 1/2" cube of fresh ginger, very finely minced (about a rounded tbsp)
- 1 med. carrot, peeled and cut into thin 1" matchsticks
- 1 large stalk celery, cut in thin diagonal slices (optional)
- Approx 1/4 onion, sliced thinly and cut into quarters (arcs, not rings)
- 3 green onions, sliced very thin
- 2 cloves garlic, minced very fine
- 1 lb ground turkey, or shredded cooked chicken -- I had none, so I punted and chopped up about 6 slices of turkey lunchmeat, and it was fine.
- 1 splash of hot chili oil
- 1 splash of sesame oil
- 1 super-heaping tbsp of fresh white miso (semi-optional, but yum)
- 1 pkg dried ramen noodles, minus seasoning packet -- if you can't find fresh, or make your own.
- 1/2 jalapeno pepper sliced into very thin rings, seeds and all, Set aside. (Totally optional, but it adds a lot of personality.) You can mince 6-10 pickled jalapeno slices from a jar if you don't have any fresh.
- Cook the ground turkey in a skillet. Add a pinch of salt as it cooks
- Chop the carrot, celery, onion, green onion, ginger, and garlic. (Slice the jalapeno rings while you're at it).
- In a pot, combine the broth, soy sauce, ginger, carrot, celery, ginger, green onions and garlic.
- For a bit of spice, toss in two of the thin jalapeno rings.
- Cook to boiling over medium-high heat.
- While that's cooking, stir in the heaping tablespoon of miso, and mix well.
- Add a splash each of sesame and chili oil, and toss in the cooked meat.
- Cook until the carrots start to soften, then add the ramen noodles and cook till they're done (about 5 min for the dried brick kind).
- If the soup is too salty, add a tiny bit of water and re-taste. Stop when you're happy.
- Remove from heat and serve.
- Optionally, add a couple of fresh jalapeno slices to your bowl if you're adventurous and like spicy food.
You can store leftovers in the fridge for a few days, just be sure to keep the solid stuff and the broth in separate containers. Otherwise the noodles will absorb all the broth and while still tasty, it just isn't the same experience. Combine and microwave for a tasty treat later. :)
(October 14, 2017)
Tito's Tacos' famous salsa, reverse engineered
Tito's Tacos is one of my favorite places to eat. Maybe my favorite. I've been going there since 1986 and I absolutely love their tacos, topped with a spoonful of that tangy salsa, which tastes like no other.
After much experimentation, and a lucky chance encounter with a former Tito's employee who knew the ingredients, here's my recreation of their legendary salsa. Feel free to tinker with the precise quantities to suit your palate.
Ingredients
7-8 Roma tomatoes, loosely chopped
About 15-20 slices of jalapenos from a jar
2 tablespoons of the jalapeno pickle juice from the jar
1/3 white onion, loosely chopped
Juice from 1/2 lime (in a pinch, 1 tablespoon of vinegar (or just use an extra tbsp of the jalapeno juice)
1/2 tablespoon of garlic powder
1 tablespoon salt (after blending you'll probably add more, to taste)
1-2 tablespoons black pepper
1 teaspoon oregano
Directions
Throw everything in a blender and mix to the consistency of applesauce.
Add salt to taste, until the bite of the lime (or vinegar) is knocked back a bit.
The salsa should taste fresh, a little tart, with a kick provided by the jalapeno and the warmth of the black pepper.
IMPORTANT: Let the salsa sit in the refrigerator overnight, as both the color and flavor will ripen in that time. Fresh out of the blender, it doesn't taste quite the way you expect. It's yummy, just not "Tito's" yet.
Serve with corn chips, or spoon onto tacos. Yum! It'll stay fresh in the refrigerator for a week or more, just as long as you don't double-dip.
Here are three notes of interest about this recipe:
1. I've given samples of this to people without telling them what it was or where it came from. Anyone who had eaten at Tito's in the past recognized it instantly.
2. One day while sitting at Tito's with friends, I was discussing my efforts to reverse-engineer this salsa. As I mentioned above, a stranger sitting nearby overheard me and introduced himself, saying he had worked at Tito's a few years ago, and my recipe was exactly right except for the lack of oregano. And he was right! Once I included that, it was perfect.
3. The stranger also told us they didn't use a blender to make their salsa, but rather a garbage disposal with a big metal funnel on top. I would never have imagined!
(Updated June 11, 2019)
Testimonial
"Thank you, thank you, thank you for the recipe for "Tito's Salsa!" I've been going to Tito's since 1960 along with my family and friends, and we always talk of trying to duplicate the salsa, but have never really tried. A recent internet search turned up lots of so-called knock-offs, but none sounded right till I read yours. I made it last night and didn't taste it until this morning--Bingo!"
-- Linda, June 25, 2017
Tito's Tacos' all-meat burrito, reverse engineered
I found a copycat recipe for Tito's all-meat burrito, and made myself a batch. It's a perfect recreation.
I will repeat it here (with some edits) but take no credit for it!
WARNING: You will need a slow-cooker for this recipe.
Author: Jeanette
Recipe type: Entree, Main
Cuisine: Mexican
Prep time: 30 mins
Cook time: 10 hours (I found 5 hours on HIGH sufficient, but longer won't hurt.)
Serves: 8-10
This is a copy of the all-meat burrito filling served at Tito's Tacos in Culver City, CA.
Ingredients
Directions
Notes
If after the beef is tender the sauce is still watery, cook uncovered for another hour to thicken the sauce.
My additional notes
I used about double the amount requested for the chili powders.
I add medium-sharp shredded cheddar cheese, and Mexican rice to my burrito. I also spoon Tito's Salsa (see above) into my burrito to spice up each yummy bite.)
This leftover sauce is delicious and Tito's also serves it atop their awesome cheese enchiladas.
This beef and some cheese would probably make for a fantastic dish of nachos. You could add sour cream and green onions if you were feeling adventurous. I'll have to give that a try.
Tito's Tacos is one of my favorite places to eat. Maybe my favorite. I've been going there since 1986 and I absolutely love their tacos, topped with a spoonful of that tangy salsa, which tastes like no other.
After much experimentation, and a lucky chance encounter with a former Tito's employee who knew the ingredients, here's my recreation of their legendary salsa. Feel free to tinker with the precise quantities to suit your palate.
Ingredients
7-8 Roma tomatoes, loosely chopped
About 15-20 slices of jalapenos from a jar
2 tablespoons of the jalapeno pickle juice from the jar
1/3 white onion, loosely chopped
Juice from 1/2 lime (in a pinch, 1 tablespoon of vinegar (or just use an extra tbsp of the jalapeno juice)
1/2 tablespoon of garlic powder
1 tablespoon salt (after blending you'll probably add more, to taste)
1-2 tablespoons black pepper
1 teaspoon oregano
Directions
Throw everything in a blender and mix to the consistency of applesauce.
Add salt to taste, until the bite of the lime (or vinegar) is knocked back a bit.
The salsa should taste fresh, a little tart, with a kick provided by the jalapeno and the warmth of the black pepper.
IMPORTANT: Let the salsa sit in the refrigerator overnight, as both the color and flavor will ripen in that time. Fresh out of the blender, it doesn't taste quite the way you expect. It's yummy, just not "Tito's" yet.
Serve with corn chips, or spoon onto tacos. Yum! It'll stay fresh in the refrigerator for a week or more, just as long as you don't double-dip.
Here are three notes of interest about this recipe:
1. I've given samples of this to people without telling them what it was or where it came from. Anyone who had eaten at Tito's in the past recognized it instantly.
2. One day while sitting at Tito's with friends, I was discussing my efforts to reverse-engineer this salsa. As I mentioned above, a stranger sitting nearby overheard me and introduced himself, saying he had worked at Tito's a few years ago, and my recipe was exactly right except for the lack of oregano. And he was right! Once I included that, it was perfect.
3. The stranger also told us they didn't use a blender to make their salsa, but rather a garbage disposal with a big metal funnel on top. I would never have imagined!
(Updated June 11, 2019)
Testimonial
"Thank you, thank you, thank you for the recipe for "Tito's Salsa!" I've been going to Tito's since 1960 along with my family and friends, and we always talk of trying to duplicate the salsa, but have never really tried. A recent internet search turned up lots of so-called knock-offs, but none sounded right till I read yours. I made it last night and didn't taste it until this morning--Bingo!"
-- Linda, June 25, 2017
Tito's Tacos' all-meat burrito, reverse engineered
I found a copycat recipe for Tito's all-meat burrito, and made myself a batch. It's a perfect recreation.
I will repeat it here (with some edits) but take no credit for it!
WARNING: You will need a slow-cooker for this recipe.
Author: Jeanette
Recipe type: Entree, Main
Cuisine: Mexican
Prep time: 30 mins
Cook time: 10 hours (I found 5 hours on HIGH sufficient, but longer won't hurt.)
Serves: 8-10
This is a copy of the all-meat burrito filling served at Tito's Tacos in Culver City, CA.
Ingredients
- 3-4 lbs Beef Chuck Roast, trimmed and cut into chunks
- ½ cup Flour
- 2 Tablespoons Olive Oil
- 1 large Onion, minced very fine
- 6 cloves Garlic, minced very fine
- 1 Tablespoon Paprika
- ½ teaspoon Ground Cloves
- 1 teaspoon Ancho Chili powder (couldn't find this, so I used California Chili powder)
- 1 teaspoon Chipotle Chili powder (couldn't find this either, so I used a couple tbsp of diced chipotle chiles in a jar)
- 3 cups water or Beef Broth (I recommend the beef broth)
- Salt to taste
- Flour tortillas, warmed for folding
- Medium-sharp shredded cheddar cheese (optional)
- Spanish/Mexican rice (optional)
- Refried beans (COMPLETELY optional, but they do offer that variation at Tito's)
Directions
- Coat the beef pieces with flour (LIGHTLY coat with flour! Too much makes them goopy.)
- Heat a heavy bottomed pan or skillet and add the olive oil. Sear the pieces of beef until browned on all sides and put them in the slow cooker.
- In the skillet, with the remaining oil, add the garlic and onions. Saute until fragrant and the onions are translucent.
- Add some of the beef broth or water to de-glaze the pan and pour the mixture in the slow cooker with the beef.
- Add the remaining ingredients to the slow cooker.
- Cover and cook on high for 8-10 hours or until the beef is falling apart tender.
(I cooked it on HIGH for 5 hours and it was fantastic, but I cut my beef chunks a little smaller.) - Serve on stove-warmed flour tortillas and feel free to add any combination of cheese, rice, or beans.
Notes
If after the beef is tender the sauce is still watery, cook uncovered for another hour to thicken the sauce.
My additional notes
I used about double the amount requested for the chili powders.
I add medium-sharp shredded cheddar cheese, and Mexican rice to my burrito. I also spoon Tito's Salsa (see above) into my burrito to spice up each yummy bite.)
This leftover sauce is delicious and Tito's also serves it atop their awesome cheese enchiladas.
This beef and some cheese would probably make for a fantastic dish of nachos. You could add sour cream and green onions if you were feeling adventurous. I'll have to give that a try.
Kinky Chipotle Chili
Today I found this recipe in the Sunday paper, and decided to try it. The results came out great! I dubbed it Kinky Chipotle Chili because it's hot and exotic, sinfully delicious while tasting like nothing else you've ever tried.
Prep time: 15 min Cook time: 35 min Serves: 6
Ingredients
Directions
At this point the chili is done, but you can let it simmer a little longer if you like.
The chipotle peppers add a very unique heat, warm and smoky, and you won't believe how nuanced the flavor is, despite the small number of ingredients and short cooking time. Adding shredded cheddar cheese and maybe a dab of sour cream mellows and complements the heat of the chipotles. And of course, you can't go wrong with a sprinkling of finely chopped onion.
Enjoy!
(July 7, 2013)
Today I found this recipe in the Sunday paper, and decided to try it. The results came out great! I dubbed it Kinky Chipotle Chili because it's hot and exotic, sinfully delicious while tasting like nothing else you've ever tried.
Prep time: 15 min Cook time: 35 min Serves: 6
Ingredients
- 1 ½ - 2 lbs ground beef
- 2 rounded tbsp Better Than Bouillon Beef Stock dissolved in 2 hot water cups water, (or 2 cups of basic beef stock, reduced)
- 1 onion, finely chopped
- 3-4 stalks of celery, thinly sliced (thickness of 2-3 coins)
- 6-7 garlic cloves, finely chopped (about half a head; you can never have too much garlic!)
- 1 can (7 oz) of chipotle peppers in adobo sauce (picture)
- 1 can (28 oz) of crushed tomatoes (or 14 oz. can diced tomatoes + 14 oz. can tomato sauce)
- 1 can (18 oz) of black beans, rinsed and drained
- 1 tsp salt (optional, it's not really necessary)
- Serve over a bed of spaghetti noodles
- Top with shredded cheddar cheese and/or finely chopped onion
- Hot sauce as desired
Directions
- Chop the onions and garlic, and slice the celery.
- Finely chop 6-7 of the chipotle peppers (more = hotter). Me, I just use the whole 7 ounce can, but be warned, it's spicy. The peppers are saturated with adobo sauce; it's messy.
- In a large pot, brown the ground beef over med-high heat (about 5-10 min).
- Add the broth+vegetables.
- Add the chopped chipotles+adobo sauce mixture.
- Add the crushed tomatoes, and the rinsed black beans, and salt (if using), then stir it all together.
- Bring the chili to a boil, and simmer for a bit (~30 min.)
At this point the chili is done, but you can let it simmer a little longer if you like.
The chipotle peppers add a very unique heat, warm and smoky, and you won't believe how nuanced the flavor is, despite the small number of ingredients and short cooking time. Adding shredded cheddar cheese and maybe a dab of sour cream mellows and complements the heat of the chipotles. And of course, you can't go wrong with a sprinkling of finely chopped onion.
Enjoy!
(July 7, 2013)
Cincinnati Chili
When I returned to California in 1986, one of the things I missed most about Ohio was its unusual Cincinnati chili, as found at Skyline Chili or Gold Star Chili franchises. After years of searching and experimentation, this is the best copycat recipe for Cincinnati Chili I've ever found. It's from this webpage, but I made slight modifications based on the comments there and previous personal experience.
Without further ado, here it is:
Ingredients
2 lbs ground beef (I suggest 85 or 90% lean, see note below)
4 cups beef stock
2 cups finely chopped onions
5-6 finely chopped fresh garlic cloves (because garlic!)
2 8oz cans of tomato sauce
3 tbsp Chili Powder
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
2 3/4 tbsp unsweetened cocoa powder
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp salt (you can add more later, based on taste testing)
1/2 tsp cayenne
1/4 tsp ground allspice
1/4 tsp ground cloves (I used a bit more)
1 bay leaf (remove before serving)
Note: Traditionally, the chili is cooled in the refrigerator overnight so you can remove the hardened grease. But I hate waiting, so I simply use a leaner ground beef.
Directions
1. Boil ground beef in beef broth along with the onions and garlic, until good and brown. While it's cooking use a kitchen implement to break up the beef as it cooks. It should end up as small, evenly sized pieces, and not the least bit clumpy.
2. When the beef is well-browned, and nicely loosened by hand, add the remaining ingredients and simmer, uncovered, for an hour or two.
3. Cincinnati Chili should stay a bit more watery than traditional chilis, about the consistency of applesauce. If it gets too thick, just add a bit of water.
4. Serve chili atop a bed of warm spaghetti noodles (picture), or as chili-dogs (picture), both topped with a heap of finely shredded mild cheddar cheese, and the following optional toppings:
God, my mouth is watering and I just had some.
Without further ado, here it is:
Ingredients
2 lbs ground beef (I suggest 85 or 90% lean, see note below)
4 cups beef stock
2 cups finely chopped onions
5-6 finely chopped fresh garlic cloves (because garlic!)
2 8oz cans of tomato sauce
3 tbsp Chili Powder
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
2 3/4 tbsp unsweetened cocoa powder
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp salt (you can add more later, based on taste testing)
1/2 tsp cayenne
1/4 tsp ground allspice
1/4 tsp ground cloves (I used a bit more)
1 bay leaf (remove before serving)
Note: Traditionally, the chili is cooled in the refrigerator overnight so you can remove the hardened grease. But I hate waiting, so I simply use a leaner ground beef.
Directions
1. Boil ground beef in beef broth along with the onions and garlic, until good and brown. While it's cooking use a kitchen implement to break up the beef as it cooks. It should end up as small, evenly sized pieces, and not the least bit clumpy.
2. When the beef is well-browned, and nicely loosened by hand, add the remaining ingredients and simmer, uncovered, for an hour or two.
3. Cincinnati Chili should stay a bit more watery than traditional chilis, about the consistency of applesauce. If it gets too thick, just add a bit of water.
4. Serve chili atop a bed of warm spaghetti noodles (picture), or as chili-dogs (picture), both topped with a heap of finely shredded mild cheddar cheese, and the following optional toppings:
- finely chopped onions (optional)
- kidney beans (optional, I never add these)
- "Goldfish" or oyster crackers to help soak up the remaining juice
- a few dashes of Tabasco sauce
God, my mouth is watering and I just had some.
Dangerous Chili
Every month or so I make a big batch of spicy chili, and this is the recipe I've developed after years of experimentation, adapted from the TNT Chili recipe found in the Better Homes and Gardens Hot and Spicy Cooking cookbook, and incorporating subtle influences from another of my favorite dishes, Cincinnati Chili. This recipe lacks beans, though you can add them if you like.
You can control the level of spicy heat by how many hot peppers you add:
Prep Time: 20-30 minutes, plus 90 minutes to cook at a simmer.
Serves: 6
Ingredients
1 lb. ground beef (I generally choose the one with 10-15% fat)
2 14 oz. cans of diced tomatoes (with green chile if you like, I generally use Ro-Tel)
1 28 oz. can of tomato sauce
1 big onion, chopped
1 green bell pepper, loosely chopped
1 entire bulb of garlic, finely chopped
2-3 stalks celery, cut into 1/2 inch pieces
1-4 jalapeno peppers (or 1-3 serrano peppers), finely chopped.
5 bay leaves (remember to remove these after cooking)
1 level tablespoon cocoa powder
1 level teaspoon ground cinnamon
1/2 teaspoon ground cumin (optional)
1/4 teaspoon ground cloves
Chili powder (I use a fair amount, like half of a small jar)
1 level teaspoon ground black pepper
Salt to taste
A bit of vegetable oil
(Spice amounts are approximate. When in doubt, use less and adjust while simmering the chili, tasting as you go.)
Optional ingredients
Chopped onions
Shredded cheddar cheese
Hot sauce
Cooked spaghetti noodles
Directions
1. Chop the onions, garlic and celery, and put these in a bowl.
2. Chop the green pepper and jalapenos or serrano peppers and put them in a separate bowl. If you don't like spicy food, reduce or eliminate the jalapeno/serrano peppers.
3. In a Dutch oven or large pot, heat a bit of vegetable oil on medium-high. Cook the onions, garlic, and celery until the onions begin to soften. Set the cooked vegetables aside in the original bowl.
4. On medium-high heat, brown the ground beef in the little bit of oil left in the pot, making sure to loosen the meat into small pieces. Takes about 5-7 minutes.
5. When the beef is almost completely browned, toss in the chopped green pepper and jalapenos. Mix well and let it cook for 2-3 minutes. You don't want the green bell peppers to get *too* soft.
6. Return the cooked onion, garlic, and celery to the pot.
7. Add the two cans of undrained diced tomatoes, and the can of tomato sauce. Fill the 28-ounce tomato sauce can with water and pour it into the pot as well.
8. Add the chili powder. I use about half of a small jar, but you may want more or less.
9. Add the remaining spices: black pepper, cocoa powder, cinnamon, ground cloves, bay leaves, and salt.
10. Mix well and cook on medium-high until it comes to a boil.
11. Reduce heat to a simmer and let the chili cook for about 90 minutes, stirring and tasting frequently. Here's your chance to fine-tune the spices.
12. You can add a can of drained kidney or black beans if you like, for the last 30 minutes of cooking time. (I usually don't bother anymore.)
13. Fish out the bay leaves and throw them away.
Serving Suggestions
I like to serve this chili on a bed of spaghetti noodles, topped with a mound of shredded cheddar cheese and chopped onions (in the manner of Cincinnati Chili). You can sprinkle some hot sauce on top of all that, but it isn't required. Or just serve with crumbled crackers.
Final Notes
This makes great leftovers. Let me know how you like it. Feel free to adjust the spice amounts to your taste.
(April 4, 2012)
You can control the level of spicy heat by how many hot peppers you add:
- "The Norman": No peppers
- "The Grace": 1 jalapeno pepper
- "The Koishi": 2 jalapenos / 1 serrano pepper
- "The Milton": 3 jalapenos / 2 serranos
- "The Val": 4 jalapenos / 3 serranos - Beware!
Prep Time: 20-30 minutes, plus 90 minutes to cook at a simmer.
Serves: 6
Ingredients
1 lb. ground beef (I generally choose the one with 10-15% fat)
2 14 oz. cans of diced tomatoes (with green chile if you like, I generally use Ro-Tel)
1 28 oz. can of tomato sauce
1 big onion, chopped
1 green bell pepper, loosely chopped
1 entire bulb of garlic, finely chopped
2-3 stalks celery, cut into 1/2 inch pieces
1-4 jalapeno peppers (or 1-3 serrano peppers), finely chopped.
5 bay leaves (remember to remove these after cooking)
1 level tablespoon cocoa powder
1 level teaspoon ground cinnamon
1/2 teaspoon ground cumin (optional)
1/4 teaspoon ground cloves
Chili powder (I use a fair amount, like half of a small jar)
1 level teaspoon ground black pepper
Salt to taste
A bit of vegetable oil
(Spice amounts are approximate. When in doubt, use less and adjust while simmering the chili, tasting as you go.)
Optional ingredients
Chopped onions
Shredded cheddar cheese
Hot sauce
Cooked spaghetti noodles
Directions
1. Chop the onions, garlic and celery, and put these in a bowl.
2. Chop the green pepper and jalapenos or serrano peppers and put them in a separate bowl. If you don't like spicy food, reduce or eliminate the jalapeno/serrano peppers.
3. In a Dutch oven or large pot, heat a bit of vegetable oil on medium-high. Cook the onions, garlic, and celery until the onions begin to soften. Set the cooked vegetables aside in the original bowl.
4. On medium-high heat, brown the ground beef in the little bit of oil left in the pot, making sure to loosen the meat into small pieces. Takes about 5-7 minutes.
5. When the beef is almost completely browned, toss in the chopped green pepper and jalapenos. Mix well and let it cook for 2-3 minutes. You don't want the green bell peppers to get *too* soft.
6. Return the cooked onion, garlic, and celery to the pot.
7. Add the two cans of undrained diced tomatoes, and the can of tomato sauce. Fill the 28-ounce tomato sauce can with water and pour it into the pot as well.
8. Add the chili powder. I use about half of a small jar, but you may want more or less.
9. Add the remaining spices: black pepper, cocoa powder, cinnamon, ground cloves, bay leaves, and salt.
10. Mix well and cook on medium-high until it comes to a boil.
11. Reduce heat to a simmer and let the chili cook for about 90 minutes, stirring and tasting frequently. Here's your chance to fine-tune the spices.
12. You can add a can of drained kidney or black beans if you like, for the last 30 minutes of cooking time. (I usually don't bother anymore.)
13. Fish out the bay leaves and throw them away.
Serving Suggestions
I like to serve this chili on a bed of spaghetti noodles, topped with a mound of shredded cheddar cheese and chopped onions (in the manner of Cincinnati Chili). You can sprinkle some hot sauce on top of all that, but it isn't required. Or just serve with crumbled crackers.
Final Notes
This makes great leftovers. Let me know how you like it. Feel free to adjust the spice amounts to your taste.
(April 4, 2012)
