Where there's smoke, there's (a bit of) fire chili

So, this is the recipe we ended up developing, based on what Mike wanted to craft. It is mighty fine...lightly smokey, a titch warm (but mild enough for most people), looser and soupier than our usual (but, again, I like it that way). ( Here's the recipe. It's easy to cut in half, as long as you don't chop the pot in 2. )