FLATLANDERS CHILI
       
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       Ingredients
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       Base
       - 2 lbs ground meat of choice (e.g.: pork, sausage, beef)
       - 750 ml broth of choice
       - 1 can of best stewed tomatoes, pulsed (don't sub in crushed
         toms)
       - Animal fat of choice
       - 3 T fat (optional; if your meat is lean add this fat)
       
       Aromatics
       - 4-6 cloves of garlic
       - 1⁄2 cup celery, finely diced
       - 1 cup onion, finely diced
       - 1⁄4 cup pepper of choice (e.g.: pablano, jalapeno, sweet)
       
       Spices
       - 1⁄4 cup chili powder
       - 2 teaspoons ground cumin
       - 1 1⁄2 teaspoons garlic powder
       - 1 teaspoon salt
       - 1/2 teaspoon chipotle pepper powder
       - 1/2 teaspoon smoked paprika
       - 1⁄2 teaspoon ground black pepper
       - 1⁄2 teaspoon dried oregano
       - 1⁄2 teaspoon sugar or honey
       
       Heat
       - 1⁄8 teaspoon ground cayenne pepper
       - 3-5 hot peppers of choice (e.g.: cherry bomb, ring of fire,
         habanero)
       - 1/4 cup habannero salsa
       
       Toppings
       - Beans, rinsed
       - Cheese, shredded
       - Sour cream, real
       
       
       Instructions
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       Heat large stock pot on medium heat. Coat bottom with animal
       fat of choice. Add the ground meat and cook until not quite
       raw. Remove from pot. Add more animal fat of choice. Add
       AROMATICS and HEAT and cook on low-ish temperature until
       sweaty. Add SPICES, cooking until fragrant. Deglaze pot with
       broth. Add stewed tomatoes, stiring to mix. Bring to gentle
       simmer, then add meat. Cook with vented pot lid at a low
       simmer for 45 minutes or longer, as desired.
       
       To serve: laddle chili into bowls. Add choice of TOPPINGS.