I posted this a while ago on the Beat:

Here's what basically went into my chili. I'll probably eventually make a blog about it with a narrative so I can remember what I did this time for next time... to see what I wanna change or what I wanna do again.

(My dumbass didn't re-size this one, so it's gigantic until I fix it.)

I ended up only using the one can of diced tomatoes (the one with jalapeños) and still kind've overflowed the pot by a small amount. So, next time I may cut out one can ot tomato soup or a can of beans. Also, I want to try garbonzo beans in my next batch... and I've heard chocolate powder goes good in chili some times... so I wanna try that one day too.

I also tossed in 2 slices of Velveeta ripped apart, a dash of spicy brown mustard, and a drop or 2 of A1 Cracked Peppercorn Steak Sauce.

I think the meat that I used was too fatty or I didn't drain enough fat (...even though I got a about ? of a regular sized plastic cup full of fat out of it). I had to skim some excess grease off of the top when I popped it open this morning.

I'll let you know the general consensus after it's been consumed.

...for the rest of the conversation & more chili recipies/ideas, check out:  http://pittsburghbeat.com/mb/viewtopic.php?t=1475