I don’t make it often, but love it by the bowl and also use it to make Smothered breakfast burritos.

sunday will be my first foray into a chili cookoff. it's being held by a texmex spot. beans are generally not well received by such folks.

here is the base I'm building with:

*beef chuck flap (what you would cut a denver steak from) smoked over hickory

*mexican style longaniza

*onion, poblano, serrano, red bell cooked in smoked beef fat

*a combination of guajillo, ancho, morita, pasilla and puja chilies toasted hydrated and pureed, smoked paprika, a tiny bit of mexican oregano

*rio zape beans from rancho gordo (I prefer beans so I'm doing it)

*a broth of smoked trotters, chicken wings, chicken paws and pork bones accented w achiote that i cooked in my pressure cooker

*everything rounded out w worcestersire, modelo negra and maggi as needed for balance

I'm hoping to challenge for a people's choice award at least as my beans are not gonna thrill the judges.

thoughts, chili people?