Rob first made this chili in the summer (not the greatest idea) when it was too hot to be eating anything above 32 degrees.
This is one of the most flavorful chili recipes I've ever had. The first time we (and by we, I mean Rob) made it we followed the recipe exactly. It was SUPER spicy and a bit chorizo heavy, although still amazing. Tonight, I suggested we cut down the amount of chorizo a tad and cut the spice in half--amazing again. Now that it's not hot and humid, I actually think we could have kept the full amount of spice in there.
This recipe is a keeper! All you need is some cheddar and sour cream on the side, and a large tupperware for the fabulous leftovers.
Here is a link to the recipe: http://www.foodnetwork.com/recipes/sunny-anderson/interstate-chili-recipe/index.html
Oh, almost forgot, I need to plug our local meat market. I've never been, but I hear only positive reviews from the chef. Check it out... Casablanca Meat Market on 110th between Park+Lex.
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