I just went and copied a post I made to a fishing forum I frequent. If you want to "jazz" up your chili, add some of the pepper mixture I make. Its EASY, freezes well...and works in ANY dish you want to kick up..
My "Man Chile" is almost legendary (read as heartburn) at get togethers! It is based on recipe purportedly to be LBJ's favorite....unfortunately I lost the exact recipe years ago. But, hell, its CHILE!!! No two batches are exactley the same ANYWAYS!!! So, lacking an "exact" recipe...I'll just go through it like I was making it...except for the SECRET INGREDIENT that I will share seperately.
First, I do this in a crock pot, so just kinda plan the volumes to fill yours.
Soak/cook a pot of beans in salt water for an hour or so...like half/ 3/4 of a bag depending on how you like it. Remember, this is MAN CHILE, tweak to taste!!!
Start the Crock with a large (32 oz?) plus small can of tomatoe sauce, low simmer. Toss some seasoning in...salt, pepper, seasoning salt, etc. I WOULD NOT do chile powder or cayenne..that is what the "secret ingredient" is for!!
While that is warming, and the beans are simmering on the stove...its time for MEAT!! About 2 lbs, your choice, cut into bite sized chunks. I've used Round, Top Sirloin, I'm sure venison would be AWESOME...you get the point. I usually grab a London Broil. Also, you will need about 1-1 1/2 ground beef. I like a cast iron skillet for this step. Chop an onion, and several cloves of garlic (I usually do about 10). Put a couple of TBS of oil in the skillet and brown the onions/garlic. Toss them in the crock. Add the steak and brown. Season with salt and pepper. When brown, toss in the crock. Brown the ground meat, season...and toss in the crock.
Fill the rest of the crock with drained beans. (I spoon them in with a slotted spoon). Pop on the lid and let it simmer.
Now for the SECRET!!! This works for more than Chile.....
Go to the veggy section, get a few of every pepper. Variety is the KEY. The ONLY MUST HAVES are 5-6 Habeneros, and some dried Anchos or Pablanos. A mix of fresh and dried works well. The more the merrier!! Clean all the peppers of seeds, toss them in the blender with a couple of spoons of oil and enough water to make a thick paste, and a couple of garlic cloves. Blend well, then simmer for about 10 minutes. Let it cool, and dip a finger and taste. This stuff should be "TIMEBOMB" hot...."Mmmmmm..............WOW!!!!"
Toss 3-4 spoonfuls of this in the crock. Let it simmer for about 4 hours. Now TASTE. Add more pepper sauce to what YOU LIKE as far as heat. Remember this is SLOW BURN, its NOT "blow your head off". Its MMMM..................WOW!!! :-)Some chopped cilantro? Diced bell peppers for color? A half can of beer? REMEMBER it is MAN CHILE!!! Usually at this point I leave the lid off, and simmer till it is "stand up spoon" thick. If you have to do a bit of cornstarch/arrowroot, fine.
I have never found ANYONE who DOESN"T like this. I "fine tune" by spooning more or less pepper, depending on who it is for. Also, the remaining pepper mix freezes well and works in anything you want to add a bit of nice heat too, enchiladas, etc.
Forgot to say......spoon this into a tortilla and top with cheese...the best damn Chile Colorado Burro you will ever gum!!!!!