I made this chili for dinner last night. I will now publicly declare that I love this chili so much that I will marry it. Of course, I never follow a recipe exactly, so here's what I changed:
1. Instead of using fresh serrano peppers, I chopped a can of chili peppers in adobo sauce. This added a lot of spice, but we like our food spicy. Thanks, Whole Foods, for this. I'm not sure I understand how a store can sell every odd vegetable out there, but not have one type of chile pepper available for purchase in the produce section, not even the lowly jalapeno. (Yes, I asked. They had none.) However, I will continue to use the canned peppers, because I loved the flavor of the chili with them.
2. Instead of fresh tomatoes, I used one can of diced tomatoes with green chiles, and one can of diced tomatoes. Tomatoes are out of season here, and I refuse to purchase the crappy ones that can be used as tennis balls. (I will however buy Kumatos. I love those things. They are an oddly tasty engineered version of the tomato.)
3. I omitted the tomato sauce and the additional water/broth, as I did not want my chili to become soup.
I served it with nonfat Greek yogurt (instead of sour cream) and some grated cheddar. On my side of the table, I crunched up some tortilla chips on top and made myself a "frito pie." This one is a keeper.