The flavors were darker or deeper since my emphasis was on the depth of the meat.  I was trying for a technique of percentages in ingredients.  I was going for a 5,4,3,2,1 blast off kind of recipe. with the base being 5 lbs of meat, 4 cups of onion, 3 cups of tomatoes, 2 cups of broth, and 1 cup of seasonings kinda.  I liked the way I minced the onions to a stage of fine ice crystals, and I like the sun dried tomatoes and garlic being minced in together with the onions.  It made the onions turn red but the tomatoes sugars helped tone down the onions and the oregano also was a good neutralizers for the acidity.  Since I have only had  Wendy’s chili to compare, I would say mine attempt was competitive, honest, and had some good potential.  I am going to dabble with adding some small batch “George Stagg” bourbon that I have not opened in my broth, and mix some “ZING ZANG” with my tomatoes.  I cooked the crushed tomatoes forever, and this reduction with a bit of cream would have been excellent as a tomoto soup or bisque of sorts.  I will also cut back the cook time, since the depth was more than what I might have desired.  I need to go to one of these Chili Cook offs to do an honest comparison.  I also think that the chili powder is a key factor, and all I was working with was MEXENE which has salt.  This benefit is also going to be for about 100 people, so I will also have to think about the numbers as it relates to actual cost vs. outcome.  I will keep ya’ll posted.