Nothing beats back the cold like a bowl of chili. Since they say global warming is causing these arctic blasts to hit us this winter, (warming causing freezing... that makes perfect sense, doesn't it? But then I'm no Climactic Scientist), the cold may be around for a while. So I'm posting this hot, three chile, chili recipe. It's from the book, "The Spaghetti Sauce Gourmet", by David Joachim.

And since chili is one of those things that guys take a lot of pride in, hit me at hey@thebachelorguy.com with your own best recipe and I'll put them in an upcoming post.

Three-Chile Beef Chili

2 tablespoons olive oil
2 cups prechopped multicolored bell peppers
1 1/2 cups prechopped onion
2 jalapeno chiles, minced
1 1/2 pounds coarsely ground beef top round
1 teaspoon chili powder
4 1/2 cups refrigerated or jarred tomato sauce with meat
3 1/2 cups beef broth or water
1 cup chopped fresh cilantro
1/2 cup sour cream

Heat the oil in a large pot over medium-high heat. Stir in the bell peppers, onion, and half of the jalapenos. Cover and cook, stirring occasionally, until golden, about 5 minutes. Scrape the vegetables to one side. Add the beef and chili powder. Cook, stirring occasionally, until beef is no longer pink, about 5 minutes. Stir in sauce and broth or water. Cook, partially covered, over medium-low heat until the flavors blend, about 10 minutes.
Pass the cilantro, sour cream, and remaining jalapenos at the table.