The best chili is Asian in flavor

Hi Natty!  How's it going, my precious Princess?  I guess you must be having a blast being loved by so many people, being the social butterfly Queen.  Please don't let all those other people dirty up your beautiful clean face.  You can't bear their burdens, you can't solve their problems.  You can do what you can, but take care of yourself and don't let the stress and worries of others put darkness and wrinkles on your face.  You are MY girl, please save yourself for me.

I am pleased to announce that my latest batch of chili is a great success!  Alhamdulillah!  It took over 2 days to cook it.  The beans need to be slow cooked until they break and saturate, and I don't have the time to stand guard over a pot of beans.  I have so much other crap to do!  So I only cook the beans when I was inside the house doing stuff, and in range on the beans to deal with any potential mishap that might occur, stirring and adding water when necessary.  This time around, I added bitter bean hot sauce and mixed curry that I bought from the corner restaurant.  By the time the beans saturated, they already full of flavor!  I knew that beans and curry matched but I never would have guessed that chili and tomato puree clashed.  When the beans were ready, I put in the beef, onions and fresh hot peppers and that took only a half hour to cook in.  Don't worry about the hot peppers, the heat dissolves into the beans.  In the end, we have a chili that's more like mole in flavor and texture, even though I didn't put any chocolate or sugar in there.  You must try some!