Brown your meat. We used bison but you could use beef, turkey, or whatever you want.

Push the meat to the sides of the pot. Add diced red onion and one Anaheim or 2-3 smaller hot chiles like Habaneros or Jalapenos. Add salt and pepper. Cook for a few minutes, then deglaze with tequila.

Add a tablespoon or two of chile powder (Hatch preferred). Add a teaspoon or two of cumin. Add a teaspoon or two of Chinese chile garlic paste. Add a tablespoon or two of Worcestershire sauce and the juice of one lime.

Add a can each of: Petite diced tomatoes, regular diced tomatoes, black beans, and red or pinto beans.

Optional:  A 1/2 tablespoon of unsweetened cocoa powder and/or a teaspoon of coffee barbeque rub.  

Let simmer for 20-30 minutes. Serve with cheese and chips. It will be even better on the second day.

NOTE: Chili means the dish.  Chile means the peppers!