When done right, this chili evokes a bright, balanced, savory set of flavors; the peppers do make their presence known (if you don't like that, you just don't like peppers), and, with that classic chili texture and all the warm smells from the cumin, even the most rabid of meat-eaters don't miss a thing. I've made this for my wife and I, for six of my friends on a fishing trip, and for more than a dozen people at a party, and, more than anything else I cook, it is universally loved. I like to add mushrooms, if they're around, and sometimes I throw the whole vegetarian thing out the window and toss in a few pounds of ground turkey.
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