When I moved to the North I was horrified to find that they made something here they called chili, but it was bland and watery. Worst of all, it had noodles in it. Just for good measure they throw some beans in from time to time. How do ya'll like yours? Post a recipe or just comment on the various styles where you live and what you like best. Mine usally goes something like this, but I am rarely regimented enough to stick completly to a recipe. 1 Batch Ancho Chili paste** 1 tablespoon cumin seeds 1 pound beef chuck roast/ or stew meat trim off fat cut into a dice 1 pound lean pork cut in dice 1 pound lean hamburger 3 yellow onions, chopped 6 cloves garlic chopped 6 jalapenos chopped 2 teaspoons salt 6 tablespoons chili powder 1 tablespoon oregano 1/2 teaspoon ground cumin 3 tablespoons worcestershire sauce dash cider vinegar 1 can tomatoes (28 ounces) (optional) A little oil Roast cumin seeds for 10 minutes in a 375 degree oven. Remove and set aside. Heat oil in a LARGE kettle.Brown the meats first (drain off the fat), and then add the remaining ingredients and simmer for 3-4 hours on low, adding tomato sauce, a little beer if it seems dry. Correct seasonings to taste - I like it hair removal hot . Cook for 1- 2 more hours on low. Ancho Chili Paste 8 dried anchos, seeded 2 cloves garlic 1 teaspoon oregano 1 teaspoon salt Prepare chilies by cracking them open and removing seeds and veins and stems. Cover with hot water. Soak for 1 hour. Drain, but reserve the soaking liquid. Place pepper skins in blender and add enough of the water so that the total amount in the blender is 2 cups. Add remaining ingredients and blend until thick and smooth. If it's to thin add some Maza flour to thicken up. Your spoon should stand up by it's self in the bowl. Done. Garnish with some sour cream and cheddar cheese.