[Hoot Gibson]

That sounds amazing, but I could never eat it.  Several years ago, I had a GI issue and ended up being diagnosed with ulcers.  I was young to have the condition as severely as it presented.  The doctor told me that he had good news and bad news after my endoscopy.  He said the bad news was I had 14 active ulcers, the good news was that only 3 of them were bleeding.  He thought he was funny.  So I have to be very careful about my spices and about things like sesame seeds, nuts etc.  The craters left in my stomach will catch those small pieces and give me fits.

So, my bland chili recipe is:

2 lb ground sirloin
1 large vidalia onion, chopped
1 can tomato paste
1 can chili beans
1 can kidney beans

To taste:  chili powder, salt, pepper, paprika and garlic

The secret to good taste and thickening, is to prepare your chili a day before serving it.  If you let it set overnight in the fridge, the flavors seem to meld better and the saucy part really thickens up.  My family LOVES to eat my chili because I make grilled cheese croutons to sprinkle over the top.

Sorry to hear about the ulcers. I add chile peppers or hot sauce to most of my main courses, appetizers, and even some desserts. Ancho chile powder sprinkled on a sliced fresh mango or peach makes a great, healthy dessert. If I had to give up spicy foods, my diet would change drastically.

Guajillos, anchos and pasillas are not really very hot. It's the small chile peppers that tend to set your mouth on fire. I usually use the arbols for heat. My wife does not like her chili as hot as I do, so I add some hot sauce to my bowl.