Richards Chili A fantastic Chili recipe from Richard Lewis... Chili (base recipe from "Stop and Smell the Rosemary" by the Junior League of Houston) - this has become my standard chili recipe since growing up in Texas. Ingredients: 4 lb meat (I use ground beef as the standard, but mixing it up with 3 lb beef / 1 lb pork or even 1 lb venison is nice) 2 cans (28 oz each) peeled, diced tomatoes 4 cloves garlic, minced 2 tsp ground coriander 2 tbs all-purpose flour 4 tsp ground cumin 4 tsp salt 2 large onions, chopped 1 tsp ground oregano 6 tbs chili powder 4 bay leaves 2 oz semi-sweet chocolate (chips work fine - sometimes I add more, to taste) 1 can (14 oz) kidney beans (there is obviously a debate about whether this is appropriate - personally, I like beans in my chili, but purists would shudder) Preperation & Cooking: Brown the meat in a pot. Stir in tomatoes, garlic, coriander, flour, cumin, salt, onions, oregano, and chili powder - and beans, if using. Simmer 1 hour. Add bay leaves and cook 10 minutes more. Remove bay leaves and add chocolate. Stir to combine. Cook 10 minutes longer to blend flavors. I typically dose the heat with cayenne pepper, until it's spicy enough.