There is a story behind this chili. The first time I made chili, it was for a chili cookoff. I'm not a big fan of beans, so I decided to make a chili without beans, and of course, like everything on this site, this is a chili without onions. I decided that what I really needed was to replace the missing ingredients with something fitting that wouldn't seem like filler. I wanted it to be very meaty, which more than makes up for the lack of beans. I wanted the flavor to be fruity and smoky, like pipe tobacco, but fiery enough to make you think you had just dropped the coals on your tongue. Going to our local Co-op, I found my answers. Dried cherries (nothing added) and Fresh, rather green mangoes. They also had a fresh shipment of beautiful red, fiery Fresno peppers. As I picked one up, I noticed the produce sticker with its SKU#: 666. Chili of the beast was conceived. I picked up quite a few other ingredients while I was out. If you plan to make this, you should read the full process first so you know what you are getting into. Lets start with the meat: Turn ...