The secret to the best chili in town? I still haven't found a bowl that beats the one at John Howie's Sport restaurant. Even better, Howie is generous about sharing the secrets behind that chili, freely giving up the recipe years back when I asked him to help out with some Super Bowl winners. His Texas-style brew is all meat, no beans, and the knockout flavor comes from a generous mix of spices -- ancho, chipotle, habanero, and mild chili powders, along with coriander, basil, and some other surprises. Pineapple juice lends it acidity and a note of sweetness. Best of all, it's a breeze to make.
The list of ingredients looks daunting, but putting the recipe together couldn't be easier. Buy the spices from bulk bins at area markets (I raided Central) and they'll cost you dimes instead of dollars. The hard part would be dicing up pounds of meat, but, luckily, most supermarket butchers will do that for you. (It helps to call in advance and give them a couple hours notice.) Be sure to sear the meat and onions in batches rather than one big lump; otherwise it'll all steam instead of brown. Then it's just a matter of dumping in a bunch of spices and seasonings and letting it simmer. Remember to stir it now and then. It makes enough for some super-big bowls for a game-day crowd, but it freezes well too.
To get the recipe, read Rebekah's full blog post on The Seattle Times.