GB; That's not chick peas. Those light things will suprise you. They are white hominy. I hated hominy the first time I tried it. But then many years later, at our Pow Wow, I tried some corn soup that had been made with white hominy and I was hooked. It has a mild, fresh corn-tortila flavor, and goes wonderfully in the chili. I also like to break up fresh corn-trotillas and put them in my bowl. The flavors of the tomatoe, chili powder, and herbs & spices complement each other so well.
The deep color comes from the chili powder and a bit of unsweetened chocolate (which again is added to increase the depth of flavor). The pictured batch came out very good. The spices & herbs added include hot-chili powder, coreander, dried chilies, garlic, dried bay leaves, and celery leaves. The veggies include canned whole tomatoes, chopped onion, sliced celery, pinto beans, kidney beans, white hominy, and jsut a bit of sweet corn to remove some of the tomatoes tartness.
The meat is lean ground beef, browned.
As I say, this isn't the southwestern, award winning competition chili, the is the Upper-Peninsula, midwestern style chili. And is it ever great when the weather turns a bit chilly, like it is right now.
Seeeeeya; Goodweed of the North