Brandon's chili recipe

"Thai Chili Chili"
2 cups brown rice (cooked)2 large cans of beef stock soup with vegetables3/4 pound roast beef, cut into tiny pieces 10 Thai chilies (whole, with seeds inside) Cabernet to taste (1/2 cup) Malibu coconut rum to taste (1 cup)3/4 Fuji apple cut into tiny piecessalt, pepper, onion powder, garlic, ginger3 tablespoons Siracha chili sauce
Spices are to taste. I like a lot of ginger. A little curry powder might be interesting. Mix the rice, stock, roast beef, 10 chilies, apple, and Siracha with the spices and simmer on low heat for two hours. I made my chili the night before, added half the rum and half the cab, refrigerated overnight, and added the rest of the rum and cab to wake it up the next evening.I used a 2004 Bordeaux, though I believe any merlot, cabernet, or pinot noir will do nicely. Rum provides necessary sweetness but coconut milk will probably serve the same function. All of the alcohol will cook out, by the way, so this chili is appropriate for kids of all ages. Finally, you can pick up Siracha Chili Sauce in the Asian aisle at the grocery store. It's as hot as Tabasco but has a far superior flavor. Give it a try.