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1
Cook bacon until crisp, remove from skillet, break into pieces and reserve.
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2
Put 2-4 T of the bacon drippings in a stockpot over medium heat and cook the meat, onions, bell pepper, jalapeno, garlic, and chipotle peppers (or 1 7 oz.
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3
can San Marcos chipotle salsa).
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4
Crush the whole tomatoes with your fingers and add to the meat mixture.
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5
Pour in all of the juice from the can.
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6
Rinse and drain black beans and kidney beans; add to pot.
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7
Add chili beans with the gravy.
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8
Add corn.
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9
Bring to a boil, reduce heat.
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10
Add the bacon.
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11
Begin sprinkling in the chile de arbol, cinnamon and cumin slowly, a little at a time.
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12
The cumin and cinnamon will accentuate each other, but too much of any one spice, especially cumin, will take over all of the other flavors.
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13
Season to taste with seasoning salt and black pepper.
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14
Let this simmer for at least three hours.
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15
To thicken, cock the lid sideways and let it cook that way for a while.
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16
Right before serving, stir in a couple of pinches of dark brown sugar (not too much!
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17
It's a secret).
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18
The right thickness can be tested by standing a spoon up in the pot.
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19
If it falls over slowly, the chili has attained the perfect thickness.
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20
*All measurements are estimations.
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21
I add spices slowly and use my sense of smell to determine whether or not I need to add more.
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22
This way, it's next to impossible to ruin it.
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23
When in doubt, taste it.
