Chili from the New York Times recipe that FMB posted a number of weeks ago. It's really good, although the jalapeno I used this time turned out to be not very spicy, so the chili was lacking some heat.
In the Chili thread, FMB and Dane were discussing pinto beans over kidney beans. Last time I made it, I took their advice and went mostly pinto. This time I went mostly kidney. I liked this version better, but both ways were good. The recipe calls for cocoa powder, and it really adds another layer of flavor.
Also, yeah, I doubled up on the cornbread. Don't judge me.
