The results are in and yow! It’s good chili! It’s a tiny bit too
hot, but it tastes really really good. I think if I were to do a
second batch I’d cut down on the cayenne pepper a little bit (but not
much). Yum.

Here’s the recipe This came about after getting a chili recipe from
a friend online. As I was looking around to find out more about chili
I decided to be more daring and try something that was my own original
recipe.

Ingredients

3 strips of bacon
3 lbs of lean meat (diced or ground (but diced is better))
1 small onion, diced
10 cloves garlic, chopped
1 can diced tomatos (drained)
1 tsp ground cumin
6 tbsp chili powder
4 tbsp paprika paprika (for color, but also adds flavor if good
paprika)
1 tsp red pepper (I used ground cayenne pepper)
2 Tbsp honey
3 Tbsp flour
6-8 Tbsp corn meal
32 oz of beer

1. Cook bacon in the pot you will be using. I was using a dutch oven.
   Cook it down till it’s almost crispy. Scoop bacon and put aside for
   bacon bits.
2. Add garlic and onion, let cook for about 2 minutes, stirring the
   whole time, till the onions start to soften.
3. Add the meat, saute it till it gets grey, but not really browned,
   add tomatos, and beer, bring everything to a boil then simmer at low
   heat for 30 minutes.
4. Add spices, and simmer for 1 hour.
5. Add honey and simmer for 30 min more.
6. Remove a bit of the hot liquid (or, use
   approximately 1 cup of water) and mix the flour and corn meal until
   blended. Add to chili pot and cook 5 minutes more to determine if more
   water or more thickening is needed. Stir to prevent sticking after
   adding the thickening.
7. Serve with whatever chili condements you like. I personally like
   lots of cheese.

So there goes. Warning for anyone making it, it’s pretty hot. I
recommend a beer with it to help cut the heat some.