There is nothing better than a big bowl of chili to warm you up during football season. Plus, my hometown J-E-T-S are doing well in the playoffs, so all the more reason to dust off your favorite chili recipe.
My personal favorite is Woody DeSilva's Championship Chili from Saveur magazine. It is Texas red -- no beans -- and it is absolutely delicious. The recipe calls for beef chuck (only organic, grass-fed in my house), but I think it would work equally well with a richer, more gamey meat like venison or even wild boar. Incidentally, one of the best bowls of chili I've ever eaten was in Austin and it used fresh elk, which would be ideal if you can find it.
The recipe is dead-simple. Get the biggest Dutch oven you can find (mine is a well-worn 9 1/2 quart Le Creuset), brown the meat (which you have cut into 1/2" cubes), and then add 5 chopped onions and 5 cloves of garlic. That's not a misprint, you need all 5 onions to make this recipe sing, and that's why you need such a big Dutch oven - 5 onions chopped up takes up a lot of space!
Add the spices and you are done. Try your best to locate chili pequin at your local Mexican market, since the wonderful, smokey element it lends is hard to replicate with just cayenne pepper.
The recipe calls for two hours' simmering. You may not be able to control yourself with the aromas wafting throughout your house, but I've made this recipe several times and I feel it tastes even better cooked at a bare simmer for 3+ hours. Make a big batch and freeze the rest, you won't be disappointed.
Beer would be my first choice for pairing, especially a hoppy IPA like Racer 5. Alternatively, a syrah-based New World wine would work, given the spice and tomato flavors; something like The Transcendalist would be a good choice.