Okay, so it’s only one recipe so far, but it’s a good one! I can think of no better recipe to help you appreciate the true delight of hot peppers than chili con carne. This recipe has a lot of ingredients, but trust me, it’s worth it! Here’s your shopping list! 

• 3 pounds beef chuck, cut into small pieces
• black pepper, freshly ground
• kosher salt
• ground cinnamon
• chili powder
• cumin
• dried oregano
• masa harina (Mexican corn flour, look in the international aisle)
• extra virgin olive oil
• manteca (lard)
• 2 large red onions
• 8 large garlic cloves
• 3 or 4 jalapeno peppers
• fresh cilantro
• 10 oz. Can of tomato paste
• at least a 6 pack of your favorite beer (3 for the chili, the rest to drink)
• 14 oz can diced tomatoes
• 2 cans of chicken broth
• 2 cans of pinto beans
• 4 oz. Good semi-sweet chocolate
• grated Monterey Jack and Cheddar cheese 

Coat the meat in masa harina. Add about 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon cinnamon, copious amounts of ground black pepper, and about a tablespoon of course kosher salt, and mix. Brown the meat in the extra virgin olive oil plus a small amount of manteca (perhaps a tablespoon) in a large fry pan. You may have to divide the meat up into small batches if your pan is not very big. If this is the case, use less lard in each batch. Try to brown each side of the meat by turning it every so often with tongs. 

Once the meat is browned, remove it from the fry pan to cool. Drain the meat juices from the pan into a Dutch oven. Chop up the onions, and cook them in the Dutch oven until they are soft and slightly clear. Chop the garlic cloves and jalapenos, and add them to the mix, cooking another three minutes or so. Now, go into dumping mode. Add the three bottles of beer and all the canned ingredients except the beans, and then the meat. Stir. Add 1 cup of chopped cilantro, about 3 tablespoons of chili powder, 2 tablespoons cumin, 2 tablespoons oregano, 2 teaspoons cinnamon, copious amounts of ground black pepper. Let the chili simmer for about 2 or 3 hours, until the meat is soft and tender. During this time the masa harina will also cause the chili to thicken. Finally, grate the chocolate, and stir into the mix. Drain the pinto beans, and stir these in last. Taste the chili. If it is not spicy enough, try stirring in some habanero sauce, or a little tabasco. Serve the chili with fresh cilantro on top, and grated cheese. Enjoy!