Step 1

Prep. Prepare your mise en place. To begin, slice the onions in half, peel, and cut off the root end and the tops from the halved onions. Peel the carrots and cut into cubes about 1/4-inch (6.3mm) each. Remove the stem, core, and seeds from the bell pepper and roughly chop. Press the garlic with a garlic press or mince it. Cut the chocolate into pea-size chunks. Crumble the corn chips. Remove the stem from the jalapeños and finely minced. Chop the cilantro. Chop the tomatoes.

Step 2

Fire up. Prepare your grill for 2-zone indirect cooking or fire up your smoker at 225°F (107°C), and get some smoke rolling.

Step 3

Cook. Add the unseasoned meat and the onion to the cool side of the grill or into the smoker, cover the grill or smoker, and cook just long enough to pick up the smoke flavor. They will finish cooking in the stew. When they are done, coarsely chop the onion, and cut the meat into cubes about 1/2-inch (1.3cm) on each side.

Step 4

Place the fresh tortillas on the hot side of the grill and, monitoring closely, cook until lightly browned on both sides, less than 1 minute per side. Remove, cut into strips, and set aside until you are ready to serve alongside the chili.

Step 5

Turn the heat under the pot to medium-low and add the bacon. When the bacon is mostly done, remove it from the pot and set aside until ready to serve with the chili.

Step 6

Add the meat to the pot and cook til it is brown on all sides. Don't crowd the pot or the meat will steam. You may have to work in batches.

Step 7

Add the onion, garlic, chili powder, and cumin to the pot and cook for about 2 minutes. Stir well and make sure to get the brown bits off the bottom. Add the tomatoes, lime juice, meat, chocolate, tortilla chips, and the stock or water. Stir well.

Step 8

Cover the pot and allow the chili to simmer over low for about 2 to 3 hours. Stir frequently to make sure it is not sticking to the bottom and burning.

Step 9

When the chili is about the thickness you like, add salt, pepper, and brown sugar to taste. If it is too thick, add more water. If you want it hotter, add your favorite hot sauce, chipotle powder, or chipotle in adobo sauce. Be sure to add this a little bit at a time. Remember, as my barber used to say, "I can cut it off, but I can't put it back on."

Step 10

Add the carrots and sweet bell peppers about 15 minutes before taking it off the heat to serve. You want them to have a little crunch. You can omit them, but I recommend you don't.

Step 11

Serve. Add any toppings you choose and serve. If you are serving the chili at a party, you can put it in a slow cooker on low alongside the toppings and bowls so they can prepare their chili to their liking. Traditionalists serve chili straight with a good crusty bread suitable for dunking.