I have an exciting one to share. Chili Colorado. It has nothing to do with the US state of Colorado though. It's the first "real" chili I've made, and it was pretty fun to make.
Get yourself some dried ancho and guajillo chilis. Take 3 or 4 of each, de-seed them and give them a rinse, then dry toast them until they get aromatic. After that, soak them for 30 minutes or so to rehydrate in 2-ish cups of just-boiled-but-no-longer-boiling chicken or beef stock - whatever you protein base of choice is going to be. For the vegetarians out there, vegetable stock is probably pretty great for this too. Once it's done rehydrating, put the chilis and at least a cup or so of the stock it was soaking into a blender to puree it all up. I used beef for the protein, so it was like 2.5 lbs of chuck cut into 1" cubes. Sear them up real good, then set aside. Sweat some onions until they get soft. Add copious amounts of minced garlic to wake it up but don't burn it. You'll probably get a pretty good fond going on the bottom of the pan, so once the onions and garlic are done, pour in another 2 cups of stock to help deglaze it, and then transfer it into the pot you want to cook the chili in. Add the meat. Add the puree sauce. And get the rest of your herbs and spices that you want to include - Mexican oregano, thyme, a couple bay leaves, cumin, a little cocoa powder, smoked paprika if you're feeling it, S&P to taste - then let it reduce down until it's the consistency you want and the meat is fall-apart tender.