I've been researching chili... →
and I've come across some interesting suggested ingredients, including:
bacon (rendered, w/the fat used to brown the meat)
was especially helpful. Just about all the recipes included a base of tomato sauce, with lots of cumin, garlic, and chili powder (prepared or grind your own, which I'm sure is superior, but I'm not up to, I'm afraid). I think I'm gonna go with the beer, whiskey (Willie Nelson whiskey!), lime juice, cocoa powder, worcesteshire (cause that's good in just about anything), paprika, oregano (though I have my doubts -- still, most of the recipes included it), and maybe the rendered bacon, plus a few extras from my pantry, like cayenne, coriander, and onion powder (Jon doesn't like nongranulated onion). Three or four hours of luscious simmering.
No beans, though. We're keeping the lonestar pure here. I'm using brisket. (Not traditional, but it's what I have, and I think it will be tender. And if it shreds, I'll call it "chili barbecue.") I also have a can of chipotle, which I think I'll throw in for an extra kick. Poured over rice, topped with cheddar and sour cream to cut the heat (we like it hot). Some raw chopped onion for me. Mylanta standing by.