Very drunk, and very happy. I set out to make a good, hearty chili, and ended up making more of a salamagundi that anything else. It's bloody delicious! :)
NOTE: I would not recommend my technique of letting the pork catch afire, since it tends to set off the fire detectors. On the upside, it imparts a lovely boucanier flavour to the pork, thus making the meal that much more enjoyable.