There is no "real" recipe to my chili beyond the base set of ingredients and improvisation with spices and available ingredients. If there are fresh peppers, they go in. If there's homemade salsa, it definitely goes in. Beer (Shiner Bock I find is best) cuts the spice level nicely without removing the flavor.

I sautee the onion/garlic/jalapenos until tender, then add the meat and brown it. Add the tomatoes and cook for 5 minutes, then add whole habaneros and the first spices (salt, pepper, first group of spices). Add 4 cups of water and some beer and bring to a boil.

We modified a recipe from Bon Appetit to spice it up and re-balance this posole. Next time, we may add a hot pepper to the posole as it cooks to add some heat.

INGREDIENTS

Pork
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
Dash smoked salt
1 pound boneless pork shoulder (Boston butt)
Kosher salt and freshly ground black pepper
1/2 red onion, sliced

Posole
1/4 cup vegetable oil
1/2 red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced

WoW...

One of our favorite recipes from our signed copy of Jose Andres' Made in Spain cookbook. Serves 4-6.

Ingredients
1 pounds fresh bonito or yellowfin tuna
2 medium green bell peppers, roasted, skinned and roughly chopped
1/2 cup Spanish extra-virgin olive oil, plus more for drizzling
2 slices day-old bread, preferably country-style
1 pound plum tomatoes (5 to 6) or 2-3 medium tomatoes
3 cups thinly sliced onions (about 2 large onions)
2 tbs minced garlic

TVP Chunk can often be found in Caribbean markets

3 cups TVP beef Chunk or mince
1 bag (4 c) Brown Lentils
1 cup red peas, soaked overnight, or 1 can (optional)
1/4 cup chili powder
1/4 cup cumin
1 tbsp sage (if fresh, finely chopped)
1 scotch bonnet or habanero pepper
4 jalapenos
2 limes worth of juice
2 c cheddar cheese
black pepper
2 smallish medium onions, diced
6 cloves garlic, minced
32oz crushed or diced tomatoes
1/2 cup cilantro, chopped
1/2 Bottle Beer (Shiner Bock, Red Stripe both work well)

Trim all edible meat off the bones and refrigerate. Put the bones, gristles, some of the fat and skin into a big pot. Cover with cold water and bring to a boil. Add one onion, some celery stalks (tops included) Salt, peppercorns and thyme (powdered....if using fresh add at the end of the soup making process)

After this comes to a boil, reduce heat and simmer for an hour or so. Let cool, then strain into another pot using a fine sieve or cheesecloth over a colander. Cool the strained broth overnight in the fridge. Skim off fat.