Vegetable oil
3 onions, chopped
2 lb. beef brisket, in 1 inch cubes
2 lb. ground beef
2-3 Tbs cumin (start with the smaller amount)
4-6 Tbs chili powder, to taste
3 Tbs Hungarian sweet paprika
1 Tbs freshly-ground black pepper
Water
2-3 canned Chipotle chiles, minced
2-3 fresh Jalapeño chiles, minced
Salt

Saute onion in oil in a large pot. When onion is soft (not brown), add the meat, a little at a time, and brown thoroughly. Season the meat lightly with salt and pepper during the browning process. Add the cumin, ground chile, paprika and pepper and cook for 5 more minutes. Add enough water to cover the meat and bring to a boil. Add the Chipotles. Reduce heat and simmer (uncoverred!) until the meat is tender and the sauce has thickened. Check for salt during the last hour´s cooking time. Add the jalapeños during the last half hour´s cooking time.

Notes:
Chili isn´t really about recipes. It´s a dish that requires patience and a willingness to learn. My chili has gone through many phases during the last 20 or so years (the garlic phase, the tomato phase, the beer phase, the stock phase, etc.), and I am sure that today´s version is the best ever. Here are a few important things to remember:

- I use both ground meat and cubed meat. This is to give the chili a certain texture. Think of the ground beef as a sort of background (taste-wise), while the cubed beef gives something to bite into.

- You may need to add more water during the cooking process, but do not use too much. You will want the chili to thicken right before it is finished.

- It is important to use good spices. Old cumin is bad cumin. Commercial chili powders are full of other spices. Here we are looking for the pure flavor of the chile. It is also important to understand that different chiles will give very different flavors to the final dish. Use pure chili powder when available.

- I use sweet paprika because I prefer the heat coming from the chiles.

- I use the chipotles because I love the smoky flavor. Yes, it is possible to make good chili without Chipotles.

- I like to add the jalapeños just before the chili is done. This is also a texture (and ok, a freshness) thing. As you see, all the chiles are "roughly" amounts. This is to give a flexibility as far as how hot you want the chili to be.

- It is not really that important how hot your chili is. Some days I want a scorcher, but other days I want a mellow heat. It´s flavor that is important.

- And finally: You can´t make good chili without first having made bad chili. And with the right attitude, you will make better and better chili by using good ingredients, and by being focused. It is critical that you experiment with your chili. There are lots and lots of different chiles out there. Use ´em!

- And (really and truly) finally: All this nonsense about wine not "working" with spicy food is to be ignored. A beer or a glass of iced tea is great with chili, but if you are a wine drinker, as well as one who is used to spicy food, it is no problem to serve wine with your chili. Try a good Zinfandel, a solid Southern Rhône wine (Chateauneuf-du-Pape or Côtes-du-Rhône), a good Barbera-based wine from Piemonte, or a "big" Sangiovese-based wine (like a Chianti Riserva).