I’ve always loved making chili. I’ve never bothered to put together an actual recipe for it, it’s always been a matter of “put stuff in the pot till it’s awesome”. It’s definitely been an interesting exercise to start paying attention to what I’m doing and keeping track of everything, to be able to produce actual recipes!
This chili isn’t my normal “recipe”. This one was actually designed especially for my husband, who has weird issues with tomatoes. He loves ketchup, but doesn’t like tomatoes. Yeah. I don’t get him sometimes, but whatever – he’s worth tweaking a few recipes for 
. This chili recipe gains the vast majority of it’s flavor from the peppers involved – and there are so many peppers involved, this is a GREAT recipe for using up the bounty from your most recent Farmer’s Market raid!
The interesting thing about this recipe is that it does gain SO much flavor from the main ingredients, it really doesn’t need any additional seasoning. Feel free to add a little chili powder or bay leaves if you like, but be sure to try it without, first. I think you’ll be pleasantly surprised!
As with most of my more involved recipes, this makes a LARGE pot, and is great for leftovers! on a per-serving basis, this is a very, very thrifty meal to make, as well.
