My version of a bowl of red`` - a zesty, piquant, deeply flavored chili to warm up a sports weekend fall, winter, or a chilly night in-between seasons. Texans make a face if you mention tomatoes or beans when it comes to chili; Cincinnatians add cinnamon to theirs and it often appears atop spaghetti. Californians, well, Californians do what they like (add beans, tofu, chocolate and kiwi to taste...just kidding). Here's my version of a bowl of red``. It offers heat, spice, bold flavor and rib-sticking beefiness and a big smack of garlic. My brother makes a version of this but simmers it overnight in a Dutch oven from The Lodge.