So I had this fabulous idea* last night about cooking a big vat of chili. Chili should only be cooked in vats - you'll need enough to enjoy for about a week.
I prefer the "stewy" kind of chili, as opposed to the "soupy," but whatever your preference, there is nothing like it to take the edge off the cold and cleanse the digestive system, if you know what I mean.
Spicy is best, I used a half bottle of chili powder and 10 shakes of my friend Donny's "burn your face off" home-grown ground habenero. (the use of this product requires pure balls.**) I use three meats, including diced strip steak, ground chuck and ground turkey. This chili is probably 35 to 40 percent meat. The rest is a combination of tomatoes/sauce, various beans, mushrooms, chilis, onions and a dash of a special ingredient I cannot tell you about. Okay, it's brown sugar... see, I can't keep secrets worth a shit.
Anyway, if you want the actual, exact recipe, e-mail me and I'll direct you to the blog of someone who knows what they're doing... I didn't use a recipe, just gut. Which, ironically, is the part of my body that will pay the ultimate price for this indulgence.
*maybe it wasn't MY idea, but does that really matter?
** Lightning Bug's Butt used this term first... it made me laugh so I borrowed it.