SQWIB, I know you wanted a recipe. I just don't do that for chili. They are all different and sort of tossed together with whatever is around at the time. Since most of us are visual learners anyway, here are some pics of a batch I made in Feb 09'.
Chuck stew meat being cut into bite size pieces.
Chopped white onions and dried Ancho chilis. I rough chopped 2 or 3 chilis and reconstituted them in a small bowl of water.
Roasting 3 Anehiem, 2 Poblano, 2 sweet yellow, 1 sweet orange, and a jalapeno pepper as well as a head of garlic.
Fixin' to slip some skins in the ice water. That's right - I said fixin'...
Browning the meat chunks a few at a time. Never crowd them. That would be braising.
Remove the meat before adding these guys. They will free up the fond (the good crunchy stuff stuck to the bottom of the pot).
Start by carmelizing the onions and add the garlic when the onions are translucent. Burnt garlic is nasty.
All veggies into the pool for sweating. Don't cook them through. Leave them with some crunch.
That days seasoning. Many others have come and gone. I use a lot of cumin so I used about 1/2 of that dinky bottle, about the same in chili powder (mostly for color), and a couple tbs of the Adobo Ole. It isn't necessary, but it was there soooo...
Tomatoes added. This is a rare instance where canned are better than fresh.
And seasoned. You don't want to cook very much beyond this point as the seasoning flavor will deplete. Just a low simmer to introduce the flavors to the ingredients will do.
Apologies to the purists - not... They are going in after a good rinse. Don't try to stop me. I like them in there and you have no idea what I'm capable of when I'm deprived of music fruit. What I'm capable of when they are added is another story entirely!
Beans and meat have been added for nothing more than a quick warm up.
A little chopped fresh cilantro has been added at the last minute to finish. Slab me off a piece of that cornbread and split it in half on a plate. Cover it in chili and you'll find me in hog heaven!
Disclaimer: Stovetop methods, while widely accepted, are not highly encouraged or promoted on this site. Since I only had this set of pics, you'll need to use your imagination and insert a propane burner for the early prep, and a smoker for the finishing steps. Imaging a dutch oven instead of pyrex for the cornbread. That's right - close your eyes and click the heels of your ruby work boots together three times while repeating "there's no place like Texas". The chili shall bring you home.