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On this very cold day in January, nothing hits the spot better than a good hot chili! The following is a recipe I have been using for a couple of years; originally found some of the base ideas from a recipe I found on the internet (wish I could remember where so I could credit it!), but has evolved over time.

1 beef brisket (approx 3-5lbs) cut into 1/2" cubes

2 tbs ancho chili powder

2 tbs chipotle chili powder

1 tbs paprika

1 tbs cumin

1 tbs oregano

1 handful semi-sweet dark chocolate chips

1 bottle beer (preferably Mexican)

2 large green peppers

1 large yellow onion

4 slices bacon

1 tbs minced garlic

2 cans diced tomatoes

2 cups chicken broth

1 tbs flour

2 cans dark red kidney beans

First step is to roast the green peppers. You can do this on a grill (that's what I do) or in an oven/broiler. Cut the peppers into reasonably flat pieces, then put them on the grill or in the broiler, skin-side towards the fire/heat. Allow skin to become black. Remove from heat, the remove all black skin from the peppers. Then cut the peppers into half-inch squares and put aside. Also mince the onion and put aside.

Heat a large pot. Add beef brisket cubes and cook/stir until just brown on all sides. Add chili powder, oregano, cumin and paprika and stir until all beef is covered with powder. Pour beer into pot. Add chocolate chips. Beef should be just about submerged in liquid Bring to boil, then lower heat til just simmering and allow liquid to completely reduce (stirring occasionally).

While the liquid is still reducing in the pot, cut the bacon into small pieces and put in a pan. Heat the pan at low heat and allow the bacon to cook. Once the bacon is cooked and the bacon fat is in the pan, turn the heat up to medium, and add the onions and cook, stirring occasionally until onions are just soft and carmelized. Add minced garlic and stir until evenly distributed. Then add the green peppers and stir until everything is evenly distributed. Turn off heat.

Once the liquid in the pot is completely reduced, add the onion/garlic/peppers/bacon to the pot. Then add the diced tomatoes. Stir everything until evenly mixed. Add flour to the chicken broth and stir; then add chicken broth to the pot and stir. Finally, add dark red kidney beans to the pot and stir til thoroughly mixed.

Once all the ingredients are in the pot, bring the pot to a boil, then turn the heat down to medium/low (just bubbling) and led cook for 2 hours (anything less than 1.5 hours and the beef brisket will still be tough, not soft/tender).

And there you have it! Serve with rice, corn chips, or corn bread....give it a shot and let me know what you think!

(a vegetarian friend of mine has been curious about using this base recipe to make some kind of vegetarian chili. If you try that, let me know how it turns out too!)