Internal Inferno: Chili Kitchenista Style

I know, I know - EVERYONE and their Uncle Jeb have a fantabulous chili recipe, and the awards to prove it. I'm not out to prove anything to anyone, except that a great chili, full of robust flavor and a nice heat does not require the entire kitchen sink to make it successful. It's all in the mix.

Nothing says *ahhh* like Chili!

Meat.
If you want meat, fine. If you don't leave it out. That's simple, yes? Your chili meat can be anything from the homemade sausage you just ground up, to the elk in your freezer. I've been known to use leftover filet, ribeye, hamburger, and chicken. Start your chili off with the meat you want to put in it. Brown this meat and then:

ADD
1 chopped Onion, 2 cloves of minced garlic, one (or two) chopped fresh jalapeno peppers, salt & pepper to taste.  You may want to mix in a bit of olive oil if your meat isn't at all fatty. Once the onion is a bit translucent,  you will want to:

ADD
1 can beef broth
1 can drained, rinsed Northern Beans (or kidney beans, or white beans... or NO beans. Just make sure you rinse and drain whatever you're adding).
1 can diced tomatoes flavored with Southwest Seasonings
1 can hominy, drained rinsed (totally optional)
1 package frozen corn, thawed (totally optional)

Let this cook down a bit, about 20 minutes, then blend in:

Lime zest of one lime, and fresh squeezed lime juice of that zested lime
1/4 tsp cocoa powder
1/4 tsp cinnamon
1 tsp. cumin
1 tsp cayenne pepper
1 tsp chili powder

Let this cook down until it all smells wonderful and it looks pretty thick. It's ready to serve. I believe it's ready to serve in about 2 hours.

Happy Eating!