It was definitely Chili Weather, so I threw a batch together today.
Started out by browning 2lbs of chili meat with onion, dried anchos and garlic.
Next I deglazed the pan with beer then added some Morton's Chili Blend, red and yellow sweet peppers,two chilpotle peppers, a can of crushed tomatoes and 2 1/2 cups of Ste Genevieve red wine.
Then the hardest step. Sit back, let it simmer and leave it the hell alone. OK, never seem to get that step right. I wound up adding about a cup of Clamato, some more chili powder and a jalapeno.