You can make this chili with the proportions and techniques provided and skip whiskey, cocoa, coffee, sugar, etc. You will get very good, tender chili of the consistency preferred by you. However, if you add coffee, whiskey, cocoa, chocolate, sugar, raisins, tasting your chili and ensuring that those bitter, sweet and salty ingredients are well-balanced – you will make simply out of this world chili; that chili will keep getting more and more flavourful sitting in the refrigerator day after day, with all of those rich flavours melding together (very unlikely, it’s hard to have leftovers with this chili.) Remember, you won’t actually taste the coffee or chocolate – they will simply enhance your chili. Garnish your chili with all the fixins you like!

Low Carb Ramen

Borsch

1. Heat oil or butter in a large saucepan or Dutch oven over medium high heat. Add mushrooms with a pinch of salt (I prefer kosher salt here.) A small pinch goes a long way here, so do not over-salt.

1. Split broccoli into florets and stems. Peel the outer tough layer of broccoli stems and slice the stems (1/8 – ¼ inch thickness.)