6 pieces of bacon
Cook bacon in a Dutch oven or large skillet until crispy. Remove the bacon and set aside.

Mirepoix (finely diced aromatic vegetables):
4 large yellow onions, small dice
8 cloves, minced garlic
4 bell peppers, seeded, red, yellow, orange and green, small dice
2 jalapenos, seeded, fine dice
3 large carrots, peeled, small dice
3 celery stalks, small dice

Add the onions to the bacon fat and cook on low heat until beautifully caramelized (can take up to an hour).

Add the rest of the mirepoix vegetables and saute for ten minutes.

Spice Mix:
1/4 cup Hatch chili powder (pure New Mexico chili powder)
1/4 cup cumin
3 T dried oregano
2 T dark brown sugar
1/2 tsp cinnamon

Add the spices together and stir, then add to the onions. Cook for another five minutes to meld the flavors.

6 cups beef stock
(2) 28-oz cans fire roasted diced tomatoes
5 lbs. smoked beef brisket*, half-inch dice

Add the stock, tomatoes, brisket and cooked bacon. Turn heat up until a boil is reached, then lower the temperature to low and cook for another two hours, stirring occasionally.

Optional Add-Ons Near the End:
28 g dark chocolate callets (quality chocolate, grated or in chip form) HOLY YUM
(2) 14 oz cans pinto beans*
Splash of Worcestershire
Salt and pepper to taste

*Without the beans (optional), this is more of a Texas-style chili, but in the Northwest, we love us some beans as well. I leave that choice to you!

Garnishes: (optional)
Sharp cheddar cheese, grated (very nice)
Scallions
Dollop of sour cream
A few corn chips for crunch

Recipe from Chef Billy Parisi