Hugh's Heartwarmer Chili
 
This (publicly sanctioned) version's heat rating is 
roughly four on a scale of ten.  It is also rather soupy.  
I routinely add a habanero or two to liven it up.
 
 Spices:
 1.5 tsp ground coriander
 1.5 tsp ground annatto seeds
 2.5 tsp roasted and coarsely ground cumin seeds
 2 tsp dry oregano leaves, crushed
 2 tsp dry basil leaves, crushed
 1/4 to 1/3 cup of New Mexican chile powder 
 (or other pure stuff—not commercial gunk)
 2 tbsp sun dried tomatoes in oil
 1 bay leaf
 Salt, if you like
 
 Ingredients:
 1 each:  red, green, yellow, orange peppers; sliced 
 into strips
 3-5 fresh jalapenos; seeded, sliced in strips
 1-2 fresh serrano chiles; seeded, sliced in strips
 5 cloves garlic, minced or crushed
 1 big spanish onion, chopped
 2 big tomatoes, cuts in 1/8ths
 Roughly 350 mls dark ale (not lager) mixed with 1/3 cup masa 
 harina or corn meal
 1 small can of black beans
 1 potatoe; cubed
 1 small zucchini; cubed
 1 cup frozen corn
 3-4 cups vegetable stock; homemade, if possible, and in 
 lesser amounts if less soupiness is desired
 
Do this:
In a nice hot pot, put in the sun-dried tomatoes, garlic, 
and onion.  Saute lightly.  Add coriander, cumin, oregano, 
basil, annatto, bay leaf, and saute a few minutes.  Then 
add the chili powder.
 
Add the beer mixture, stock, corn, peppers, chiles, all the 
veggies, and beans.  Cover and cook slowly for about 40 
minutes, or until you can't stand to wait a second longer.  
Lastly, put in the corn, let it heat up, serve in bowls, and 
swoon.
 
Garnish with whatever cheese you like, fresh cilantro, green 
onions, whatever.