Thick and meaty.
Unlike this chili, which is thick but meatless:
It should be noted that as with anything I make, I tweaked the recipe:
Why use "vegetable stock" or "water" when "beer" will do? (Preferably dark, I used Guinness as that's what I had in the house.)
Triple the cumin.
Double the chili powder.
Double the garlic.
Add curry powder, smoked paprika, and coriander.
Diced canned tomatoes instead of fresh ('cause I forgot to buy fresh tomatoes at the store.)
A few squares of quality extra-dark chocolate.
Let it simmer for at least four hours to make sure it gets nice and thick. Making it the day before and giving a day to let it settle and let the flavors meld is tres delicious. So today it will be perfection (and served with some chili-lime-and-honey chicken legs as I forgot I had them in the fridge...)