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There are few dishes that will invoke more controversy than Chili. The most flammable of which is the no beans versus beans debate. However I've come up with a reasonable compromise for the beans versus no beans, I cook both at the same time in two separate chili pots. There's not that much more work involved and the extra effort winds up making everybody happy (especially when I'm in my vegetarian mode which is most of the time.

Now most people consider chili a cold weather dish but I live in the Caribbean and so if I wait until it's cold weather before I get a dish of chili, I'm going to be waiting until, well until something freezes over. I think there is something to be said for eating chili when it's good and hot out. If the chili has enough heat in it then you are going to feel cooler if just from the perspiration evaporating.

Now my chili recipe has a Caribbean twist with a couple of my pepper ingredients but it's worth the effort to source the items in a specialty market if you don't happen to be hanging out in the islands.

First up is the meat version:

Cindy's Caribbean Chili

1 diced vidalia onion (use only vidalia onion, you want the sweetness)
1 head garlic minced
1/4 cup minced sweet bell pepper
1 tbs olive oil

4 pounds tri-tip roast

In a large skillet begin gently sauteing all of the above ingredients except for the beef. While sauteing begin cubing the beef in 1/4" to 1/2" cubes.

Once the onions are transparent transfer the whole mess into a big old chili pot (I use a enamel covered cast iron pot) on medium heat to start with.

Begin searing the beef on all sides in additional olive oil making sure all sides are brown (you'll need to do this in batches to make this work right). As each batch is browned transfer the batch to the chili pot and stir it up a bit.

Once you've browned all the meat set the skillet aside and focus your attention on your chili pot to it add the following ingredients

3 tbs cumin
1 tbs oregano
1 tbs smoked Badia chili powder
1 tbs McCormick gourmet chili powder
1 14 oz can of beef broth
1 680 gram container of Passata sieved organic tomatoes
2 tbs Italian tomato paste double concentrated
4 cubs chicken broth

Bring all of the above to a boil then cover, reduce heat and simmer for 1 hour. After 1 hour take the lid off and stir the mess around a bit and add the following:

1 tsp Tabasco sauce
1 tsp red pepper flakes
2 tsp salt
1 tsp smoked paprika

Stir it all in good, cover and simmer for an additional hour. After 1 hour, take the lid off, stir it all

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