Andy and Mary manipulated me into attempting to make chili con carne by telling me that they didn't think I could do it since I'd never really cooked anything Southwestern.

So, I decided to make them eat their words. Anyway, here's my "Secret recipe," which I developed after some research into "good chili." It's a very spicy, earthy chili with a light aftertouch of sweetness that not only brings out the spiciness, but really brings out the flavours of cilantro and makes the saltiness of tortilla chips all the more excellent. Here's the recipe, if you want more information on how to actually prepare it the way I do (I simmered it for 5+ hours), just ask :P

kai's secret ingredient chili

2-3 lbs ground beef
3 chipotle peppers (canned in adobo sauce), diced
1.5 tbsp adobo sauce (from the canned chipotle peppers)
1 yellow bell pepper, diced
1 red onion, diced
1 pink shallot, diced
2-5 cloves garlic (depending on your tastes)
2 cans petite diced tomatoes
2 cans Rotel tomatoes
12 oz. can of beer (preferably a medium ale)
juice of 1 lime
1 can beef stock/broth
2 cans black beans
1 can red kidney beans

3 squares unsweetened baking chocolate (100% cacao)
1.5 tbsp unsweetened cocoa powder
3.5 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp ground cumin
1 tbsp honey
1/4 cup sugar
10-12 threads of saffron
1.5 tbsp coriander (ground cilantro seed)
2 tsp ground cinnamon
sea salt and black pepper to taste

Serve With

yellow corn tortilla chips
blue corn tortilla chips
chopped cilantro fresco
shredded cheese
apparently sour cream goes well with chili, too