I was planning on raking leaves today, but the rain really put a damper on that -- can't even send Joey out to do it cause he's got a cold and its his birthday -- Just kidding, you don't seriously think I'd send the poor little guy out there to rake in the rain, now do you? Not unless I'm there helping him.

So, I'm thinking its a chili sort of day -- meaning a day to make some of my special chili. Nothing like making a nice pot of something warm and tasty on a cold wet day. My recipe has become total memory at this point, nothing written, just stored away in my noggin. Can't take total credit for it, although I have added my own touches, I picked up bits and pieces here and there from Gourmet, Bon Appetit, and that Italian cooking lady (forget her name). Okay, so I've now confessed to subscribing to cooking magazines and watching TV cooking shows (by the way, I love Iron Chef).

Okay, chili Kevin style (always a little different each time I make it, cause my memory isn't what it used to be) -- ground beef (very lean) 1-1 1/2 pounds. In the bottom of the pot to brown on low heat (chili is meant to be cooked slowwwlyyyy), a touch of olive oil in the pan to avoid sticking and just because, sprinkle it with the chili powder (how much is up to you -- but my experience is that the chili powder adds more flavor than it does heat). Salt and pepper a plenty.

Meanwhile dice up an onion (I like to use white onions cause they taste good in the soup and their color blends with the chili (food has to look good), but its your chili, do what you want). Saute the onions in the pan with the ground beef until they are soft. Meanwhile, dice up one or two orange bell peppers -- orange cause they are mild and the color blends. Also, saute in the pan with the onions -- then repeat the same dicing and sauteing with a few garlic cloves (I use 3-5 depending on size), a yellow chili pepper (or two -- up to you) (the seeds add heat so use them or discard them at your pleasure - oh yeah -- wash your hands before touching your eyes -- wow that burns).

Put some chicken broth in the pan (I'd say I use two cans). Leave the pot on medium heat. Use a separate pan to slowly brown two strips of bacon. Get them brown, but not hard. While that is happening, go dice up really fine some fresh basil, oregano and whatever other herb suits your fancy (tyme is great but is just way too much work in my book -- those little leaves drive me nuts -- if you have kids have them pluck and dice the tyme leaves -- heh heh). Put all that in your pot. When the bacon is brown, put a spoonful of the grease in the pot, then dice that bacon up really fine (use a food processor -- much easier). Put it in the pot.

Next, my secret ingredient, two beers, something mild and not bitter -- I use Henry's Private Reserve (who knows why), in the pot -- maybe one to drink while cooking. Two cans tomato sauce, two cans diced tomatos, one can tomato paste to thicken. Add the chili beans (dark red kidney beans my favorite -- 6 cans). Medium heat.

Now the fun starts, add molases to darken and sweeten the broth -- can't tell you how much -- I just pour til I feel like stopping. Then, spices and some dried herbs -- white pepper, cumin, dash of ground ginger, dried parsley flakes, bay leaves (6-8), and a dash each of ground cinamon, nutmeg, and cloves. Boil it on medium high for a while -- add a few beef bullion cubes.

Then simmer for a good long time on low. When it is ready, serve it with a little squeezed lime juice in it. Oh boy, I can taste it now. Not sure if I left something out -- I'll have to think about that for a while. Anyway, enjoy. Its best with cornbread.