Recipes are the new thing here, so I guess I'll throw mine in. Chili. I like spicy stuff, but in chili, I prefer it spicy enough that you can't tell if it's temperature hot or spicy hot, if that gives you an idea. On with the show:

1 pound ground beef 1 pound ground pork 2 pounds cubed stewing beef

Diced: 2 onions (or one bigass one, also depends how you feel about onions) 4 bell peppers 6 jalapenos 6 serranos

Minced: 5-6 habaneros (I remove the seeds. Also, fun fact: mincing habaneros will give you chemical burns on your hands. Buy sterile/non powdered rubber gloves!) If your balls are considerably hairier than mine, have some fun and throw in some ghost peppers.

1/4 cup chili powder

Canned goods: (I use the low sodium variety if available, also I get the cheapest no-name brand. You're putting so much shit in this pot, you don't need the extra sodium/flavor to make a difference. 23 oz tomato soup (one big can) 56 oz kidney beans 15 oz tomato sauce 15 oz diced tomato 12 oz tomato paste

Dashes of (to taste, I use around 1 tsp - 1tblspn): onion powder cumin garlic powder black pepper

Dump it all in a bigass stockpot (mine is 16 quarts) all at the same time. SIMMER, COVERED (this makes all the flavors mix together) for 3 hours. Make sure you stir occasionally for at least the first hour, at least until all the juices seep out and it starts getting soupy. SIMMER one more hour, UNCOVERED, this will thicken it up a bit.

Serve with saltines and shredded cheese. I prefer the 4 cheese mexican blend, but cheddar is good too.

NOTE: THIS IS A WORK IN PROGRESS. This recipe will yield a kinda mushy texture. Next time I do it, I plan to drop the covered cooking time to 2 hours, see how that works. Trying to make it less mushy, for better mouthfeel. Play around with the times, let me know how it works out for you.