Black and Gold Chili

With apologies to my friend Laura V., I've renamed a favorite dish of hers. She loved my chicken and black bean chili so much I dubbed it Chili Vinchesi. However, owing to the distinctive black and gold hue of the dish, I've temporarily renamed the dish in honor of the Steelers' return to the big game.

Black and Gold Chili:

Chicken Breast
Dried Chilis: your favorite, based on heat tolerance
2 Cans black beans
1 Can corn
Some cumin, smoked paprika, tumeric, cayenne

Garnishes: cheese, yogurt, sour cream, salsa, crackers...

1. Saute 2-3 strips of bacon til crisp. Remove.

2. Cut up chicken breasts. Season well with salt and pepper and saute in bacon fat until cooked through. Remove.

3. Saute chopped onion in same pan. (Saute optional chopped green and/or red peppers if desired.)

4. Toast dried peppers in dry iron skillet. Remove to bowl. Cover with boiling water for 15 minutes.

5. Remove peppers. Open them up and remove the seeds. Place peppers in food processer with a couple of cloves of garlic, some salt and pepper, and enough of the soaking water to process it into a loose paste.

6. Return chicken to pan with onions. Season with about 2 tablespoons of cumin, a teaspoon each of paprika and turmeric (OK, the turmeric is optional, but it's good for your joints) and cayenne to taste.

7. Add the processed chili paste; stir to coat.

8. Add the drained and rinsed beans and corn. Add bacon.

9. Add water to cover and bring to a simmer. Simmer 'til thickened, 1-2 hours. Best made a day ahead. Unless you're Laura, garnish with chopped cilantro.