It's cold here...high won't reach 60 today. So tonight, my world famous (in my own mind) chili. I know, everyone thinks theirs is best, but mine is closer to a traditional chili.

I roast jalapenos, poblanos, onions and garlic the put them through the food processor for the base. Lots of lean beef and I use a good beef broth for the stock rather than relying on tomato sauce that's become too common. Although I do add a some tomato paste for color and flavor. I won't give away any of the other secret ingredients .