I made this "chili" recipe out of the dozen or so on Martha's website, recipe here. I was impressed with the Texas Chili recipe and I wanted to try another. I picked it for a couple of reasons. One was the choice of chilis - roast poblanos which are a slightly hot, but flavorful. Another was the achiote paste, which I had not used before. I learned that achiote is a ground form of annatto, which is bright red. Finally, it was a pork-based chili, which I am not accustomed to, and I thought that maybe it had potential.
What came out was great for a snow day, but it was more of a spicy bean soup than a chili. Serve as a stew over rice, or just stick with Texas style.