Ok you midwest chili lovers, I hope this is a good place for a Texas chili cook to ask about not so usual things that can be used in Cincinati chil. I’m going to make a batch and the fallowing is on my list for 2lbs of meat. Just the unusual stuff.
5 Bay leaves
2T pumkin pie spice subed for cinamin
1T unsweetened coco
And how much tomato sauce/paste. I see all different amounts in recipes.
Are my amounts OK and am I missing anything?