Chili is this week's tailgating recipe. (John Houser III, Baltimore Sun / December 29, 2011)

1 15-ounce can black beans (drained)

1 15-ounce can cannellini beans (drained)

Spice mixture:

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried mustard powder

1/4 teaspoon ground cloves

1 teaspoon black pepper

2 bay leaves

1 tablespoon salt

1 tablespoon brown sugar

2 tablespoons chili powder

1 whole cinnamon stick

Sour cream

Shredded Monterey Jack cheese

Finely chopped scallions

Measure out spices into a small bowl. Set aside for later. Bring water to a boil. In a bowl, place the sun-dried tomatoes, chipotle and ancho chiles, and cover with boiling water. Let sit for 20 minutes or until soft. Puree in a blender and set aside.

In a large pot over medium-high heat, brown the beef and pork. Remove meat from the pot and set aside. Heat olive oil in the still-hot pot, then add onions and green and red peppers. Cook until soft.

Add the tomatoes to the vegetable mix. Break up the tomatoes as best you can with a spoon or crush in your hand before adding to the pot. Add the sun-dried tomato mixture, meat, spice mixture and beans. Cook for 30 minutes. If the chili is too thick for your tastes, you can add more water. Remove cinnamon stick and bay leaves.

Serve in a bowl topped with sour cream, shredded cheese and chopped scallions.