First of all, I would like to thank the following unknown chefs who helped cook my chili.
KennyG – The basis of the recipe was his Texas Style Chili Recipe.
DTM – His Chile peppers added a dimension and depth that I have longed for.
NatureBoy – Some Black Cherry Smoking wood from his back yard.
The other Brett – For pointing me to a site about a legendary Texas Chili Cook-off. The spice layering technique was incredible.[p]Today, we had a friendly Chili Cook-off at work. I work in a larger office, so there were 30 entries of all different types. My entry was the only one that was smoked and the scent permeated well. [p]I had everything set. I used a chuck roast that I ground myself to a coarse grind. I roasted the beef bones for an hour and added them to the pot. I used a pound of Portuguese Chorizo Sausage. I browned all the meat in bacon grease. I added can after can after can of diced and chopped tomatoes. I layered the spices and floated chiles. I smoked the chili for three hours over a mix of hardwood and mesquite charcoal and a chunk of red oak and black cherry.[p]All I can say is that I have never had or made a chili that was so perfectly balanced in Chile heat and had a depth of spices. I even impressed myself. Unfortunately, the judges did not agree with me. The bright spot for me was the simple fact that my chili sold out far before anyone else’s. At one point I figured that the lady that I was standing next, who had a pot of very good chili-mac, was going to slug me because I was half gone before she ever served a spoonful.[p]Thank you to everyone for the help,