If you like chili as much as I do, you have--no doubt--a recipe you like and use. My main instructor in the recipe is Valerie, who has, over the years brought many books with differing takes on the venerable stew and has taught me just what hot flavor can bring to a dish. What follows is the recipe I've evolved and use. It will serve 8-10 hungry people or about 14-16 less capacious eaters.

Ingredients

3 pounds cubed sirloin with fat trimmed off.
1 medium Spanish onion, peeled and finely chopped (I halve it, then use a mandoline to slice.)
2 pickled jalapeño, minced--depending on just how many alarms you want to set off add more.
3 cloves garlic, peeled and crushed with a garlic press. lop the tips off if they're dry.
1/4 cup chili powder-Sounds like a lot, but needed.
2 table spoons of tabasco sauce--add to taste.
2 cups crushed tomatoes.
1 cup of minced fresh tomato.
1/2 cup tomato paste.
1/4 cup of minced fresh cilantro.
1 (15-ounce) can of kidney beans--rinsed.
2 (15-ounce) cans of black beans--also rinsed.
1 can of the Jolly Green Giant's nibblets corn--I've tried others, this is the best.
1/8 cup unsweetened cocoa powder.
8 ounces of Strong brewed coffee--The "secret" in this and many other chili recipes. Use good coffee--arabica mocha java spins my wheels.
2 tablespoons dark-brown sugar.
2 tablespoons of red wine vinegar.
1 tablespoon of salt.
3 fresh bay leaves.
1 teaspoon black pepper.

Instructions

1. In a large, heavy pan (I use cast iron) set over medium-low heat, brown the beef (dry first with paper towel-helps the browning), stir if cubes start to stick to the bottom, about 20 minutes. then put it in a heavy 10 quart pot also under medium heat.
2. Add the onion, jalapeño and garlic and cook until the onion is translucent, about 4 minutes.
3. Add the chili powder and stir well. Cook for about 5 minutes over low heat, stirring occasionally.
4. Add the tomatoes, cilantro and tomato paste along with the nibblets corn. Stir vigorously to incorporate and let simmer for 1 to 2 minutes.
5. Stir in the cocoa powder, sugar, coffee,vinegar and tabasco. Add the salt and pepper, taste and season as needed.
6. Add the beans & bay leaves, stirring gently so as not to break them. Simmer over very low heat for 8-12 hours. Note the heat must be extraordinarily low, just enough to bring things to a simmer over the hours. I use a defuser to offset the heat on our gas stove, this seems to work the best. Whatever else happens--don't let it burn. Serve with a dollop of sour cream in the center covered with shredded cheddar cheese (sharp) . Different meat can be substituted. I've used ground beef, skirt steak and sirloin. Using sirloin, stewing beef or skirt steak, you'll need at least those 12 hours to break down the fiber in the meat so that it flakes apart. Less time is needed of ground beef, that can be ready in an hour and a half.
Enjoy! Oh, and a very happy New Year to one and all!