This was the winner of last weekend's Raven/White Chili cook-off. The recipe came from CookingForEngineers.com, but their instructions aren't consistent between the recipe and accompanying article. I always like to get my "mise en place" on, so that's incorporated into my instructions and I think it's much easier to prepare my way. You could do steps 1 through 4 early in the day and store them all in the fridge until you're ready to cook, which would reduce the total time it takes at supper time to about half-an-hour. All you need for hardware is a few bowls, a measuring cup, a wooden spoon and a good sized pot (I use a 6 quart stainless steel stock pot).