Just tried making a new chili. While my standard steak/scotch chili is hard to beat. I wanted something new.
Starting with smoke cured fat back bacon. Dice it up and fry to get the grease and flavor. Dice up a nice piece of pork loin. Remove the bacon from skillet and add the loin to the bacon fat. When that is about 1/2 cooked, add your diced onion and peppers in equal amounts. I use a combination of fresh chili peppers from hot to mild. To that add 4 or 5 Chipolte peppers with adobe sauce, finely chopped(add all the sauce from the can), a little Worcestershire sauce, salt, pepper, and chili powder to taste--but it takes enough to tint the color of the mixture.
When all that is getting about done, add 3 oz of Bourbon. turn down the heat and allow that to simmer for at least 10 minutes.
In your pot add diced tomatoes(canned is fine). Your chili beans(optional if you don't like beans) then add the meat/onion/peppers AND the sauce in the skillet to the pot. Add tomato juice until its just a really chunky soup then add another 3 oz bourbon. In a bowl mix up about 3 tablespoons jiffy corn muffin mix with water to make a thick paste. Stir that into the chili. Let that simmer for at least one hour, preferably longer.