[dtw]

Oh wow...I'm glad you asked...ok...

Start by making the chili base. Sorta depends how much you want, but the following is good for 1.5-2.0 lbs of beef:
1/2 White onion, chopped up (you're going to puree it, don't be too precise)
2-4 Chipotle chilis depending on preference, seeds in or out depending on testicular fortitude
1-2 Whole jalepenos. I prefer mid-size to smaller ones for more concentrated flavor and powerful kick - seeds in or out per the above
3-5 middle to large size dried pasilla and ancho chilis. I prefer the more complex flavor of the pasilla
3-5 cloves garlic
~1/2 cup red wine, I usually use a good fruity zin
1 generous teaspoon of cumin seeds
Adobo seasoning to taste (glorified garlic salt)
8 oz. tomato paste

Pour a glass of zin and ensure it is of suitable quality for the chili. Submerge the dried anchos in warm water, give them at least 30 minuts to soak. While those are going, get out an iron skillet and throw it on the heat, let it get really really hot. As hot as possible. Next, run out to the garage, get a 20 on your wife and make sure she's out of sight, and grab your blowtorch. Turn it up and roast your jalapenos. Don't be shy, blacken the piss out of them. When they are completely blackened, quickly wrap them up tightly in plastic wrap and throw them in the fridge. Iron skillet should now be heated up. Get a plate ready, and a good oven mitt. Toss in the cumin seeds, quickly toss the seeds one time, and then dump them out on the plate. Be fast fast fast or you will have burning cumin seeds choking you out of the house. Powder the roasted seeds. They will smell strong but wonderful. Check the wine again. Anchos and pasillas should be ready; core, seed, and slice them. Get the jalapenos out of the fridge and scrub them under cold water, the skin should peel right off and you now have delicious roasted jalapenos. Get out your blender and start tossing ingredients in there. Onion, chipotles, jalapenos, anchos, serranos, garlic (be sure to crush garlic first), tomato paste, cumin, wine, etc. I usually keep the seeds in the jalapenos and chipotles unless I am having uninitiated guests. Puree it all and you have a great aromatic fiery chili base. I usually enjoy a few chip-loads of the base with my leftover zin. I also like to prepare this at least 24 hours in advance, as it tastes sooo much better with some time to blend.

As for the meat, I use cube steak. Whip up a simple and acidic marinade (start with the leftover wine if you don't drink it all, which I usually do) if you have time and marinate to taste. Use the iron skillet you toasted the cumin seeds in to sear the meat with some nice olive oil or whatever you like. Don't overdo it, the meat will have time to cook when you add the chili and simmer it all. Mix it up, simmer, enjoy. I got a great cornbread recipe somewhere to go with it. Have lots of cold beer ready, if you make it the way I make it, you'll be sweating...

Substitution: cubed venison...YUM

And I concur - no beans!

Offbeat, when I was feeling froggy one day: Ground turkey chili, no tomato or red chili base. Instead I used mangos and habanero chilis. It was fanstastic.