Last October I brought my espresso-chocolate chili. It was a little spicy. OK, it was a lot spicy. So this time I made it a little more family-friendly and seasonally appropriate with a thai-inspired chili.
I promised that I'd post the recipe to the blog. Problem is, I have no idea what exactly I did when I was making a triple-batch of chili at 2 AM after I'd worked an 18 hr shift at Labor and Delivery. All I can say is: I was strongly influenced by the following recipe from the PPK. If you follow these directions, you won't be disappointed.