I had originally planned on making this on a Sunday morning and having it that night for dinner. A 14-hour power outage changed those plans, so I threw it together on a Monday night. I hate cooking stuff that takes a while on a weeknight. But do you know what? Dinner on Tuesday was just a quick warm-up, and there's plenty of nice things to be said about that.
Also, I don't utilize a chili recipe. I just throw it together, based on what I have and what sounds good! This one started with sauteed minced pepper and onion, and then added ground beef, beef chuck, a spice blend that I make up on the fly, tomato paste, a can of crushed tomatoes and a can of drained kidney beans. This was one of the best chilis that I ever made, allowing it to simmer for 90 minutes really breaks down the meat into soft, wonderful bits of beef chuck. And the skillet cornbread that Brian made (with my own grown anaheim peppers!) hit the spot.
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