Updated 2/8/09

2 Large Onions
6 Cloves of Garlic (don't skimp)
3 Large Peppers (pick from Poblano, Green, Yellow, and Red)
1 T Olive Oil
2 lbs. Ground Meat (beef and/or venison)
1 Dark Beer (porter or stout, 12 oz. or a Pint)
8 oz. Brewed Coffee
3 15-oz Cans of Beans (mix and match: Pinto, Kidney, Black Beans, Great Northern or your favorites)
1 15-oz Can of Whole Tomatoes
1 15-oz Can of Diced Tomatoes
1 15-oz Can of Tomato Sauce
1 6-oz Can of Tomato Paste
2 T Beef Bouillon (or similar amount of cubes)
1 T Ground Cumin
1 T Ground Coriander
3 T Chili Powder
1/2 T Crushed Red Pepper
1/2 T Salt
1 Chipotlé Pepper, crumbled
1 Smoked Ancho Chili, chopped
1 Arbol Pepper, broken in two

I'm not a huge fan of exactitude, nor have I prepared this exactly the same way twice, but these ingredients together make a great chili that won't set you on fire, but will burn gently and make your tummy warm.

First I brown the ground meat. If I use meat that's at least 80 percent lean, I do not drain it. Everything goes into the pot. Fat is good for flavor.

Then I start chopping the onions and dicing the peppers, and crush the garlic. I put these in a frying pan with the oil and cook them just until they've softened.

While the peppers and onions start cooking, I open all of the beans and drain and rinse them. These go right into the pot. Then, when the peppers and onions are soft, these go into the pot, too.

This is when I add the whole and diced tomatoes and the tomato sauce. I've thought in the past that tomato paste was optional, but the last time I made it I proved to myself that the consistency isn't right without it, so make sure that goes in, too.

Some of the wonderful color and rich flavor comes from the beer and the coffee. Into the pot with them. Follow those with the bouillon.

Now spice to taste, and measure generously. The cumin, coriander and chili powder are necessary. The red pepper is part of what I call layering the heat. Try it! The salt can be left out if you're sensitive to sodium but adds greatly to the richness. I crumble in a chipotlé pepper. They are smoky and wonderful. I chop an ancho chile. More layers. Lastly I drop in a dried arbol chili. The arbol is used like a bay leaf. Leave it in while you're cooking, but don't eat it—unless you like serious fire and possibly pain.

I have to recommend using really good, fresh spices. I cannot say enough good things about Penzey's. Go to www.penzeys.com and get on their mailing list. You won't be sorry.

Heat on medium-high after you have carefully mixed everything thoroughly. Leave it at that temperature for at least the first hour. After everything has reached a good boil, reduce the temperature to low and leave it alone—except to stir occasionally. After a minumum of six hours, it's ready to serve.

You may wish to garnish with shredded colby or cheddar cheese, and/or a dollop of sour cream.

This should produce enough chili for 6 or 8 huge bowls. The left-overs are amazing! The pepper deepens and mellows.

Mmm. Enjoy!

3 3/4 cups all-purpose flour
1 package active dry yeast
1 cup of whole milk
1/4 cup sugar
1/3 cup butter
1 egg, beaten

Stir together 1 1/4 cups of the flour and the yeast. In a medium saucepan, heat and stir the milk, sugar, butter and 3/4 teaspoon of salt just until warm and butter almost melts; add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds til combined, scraping bowl constantly. Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the flour as you can.

Turn dough out on a slightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double size (about an hour).

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you want to make, lightly grease a 13X9X2 inch baking sheet or 12 count muffin pan.

For dinner rolls, shape dough into 24 balls. Place balls on prepared baking sheet. (For butterhorns, rosettes and parker house rolls, use baking sheet. For cloverleaf rolls, use muffin pan.) Cover and let rise in a warm place until double in size (about 30 minutes).

Bake in 375 degree oven for 15 to 18 minutes or until rolls sound hollow when lightly tapped. Immediately remove from pan. Cool on wire racks.

2 cups fresh or frozen blueberries
3 cups fresh apple, diced
4 tbsp sugar
1/2 cup natural granola
1/2 cup packed brown sugar
3 tbsp all-purpose flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1/4 cup butter

For filling: Thaw blueberries, if frozen. Do not drain. Place blueberries and diced apples in a 2-quart  square baking dish. Stir in the granulated sugar and flour. 

For topping: In a medium bowl, combine the granola, brown sugar and spices.  Cut in the butter until mixture resembles coarse crumbs. Sprinkle topping over fruit filling.

Bake in a 350 degree oven for 30-35 minutes (40 minutes for frozen blueberries) until Crisp is tender and topping is golden. Allow to stand for 15-20 minutes. Best served with a scoop of ice cream while still warm.