when you referenced a pastry chef in the weird voting system at the chili cook-off were you referring to yourself or a model named Ally?

Brown 2-3 lbs of ground (I used sirloin and chuck) beef. In a large pot, saute 2 diced Spanish onions in about 3 tablespoons of olive oil till soft and then add 10-14 whole cloves of garlic (depending on how much you like garlic), stir for a minute or so and add the drained beef, 3 cans of diced tomatoes (the big 24 oz. can.. I can’t remember the exact measurement of the can), 3 bay leaves, 10 tablespoons of chili powder and 1 tablespoon of cumin, salt and pepper to taste and simmer uncovered for 2 1/2 hours.

Afterwards, add 2 cans of black beans and 1 can of kidney beans (drained) stir until warm and serve with your favorite condiments.

My favorite is over rice with sour cream, cheddar cheese, green onions and red onions (and a squirt or two of sriracha hot sauce). Mix and enjoy.