Thank you for this tip.  I got these fresh Peppers but to be honest was a bit timid with what to do with them.  Thanks for your tip. 
 
Thunder

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.   

Well, my 1st test batch is complete.  It has a very deep rich smokey beef flavor that is sandwiched inbetween the roasted cumin and heat on the back side (finish in the mouth).  I began with beef shanks about 5 lbs, and dusted them with a commercial brand chilli powder, and some black pepper.  These were placed in a zip lock bag for a day.  Using a cast iron pot, I brased and browned on all sides these shanks and removed them from the pot leaving the rendered fond and fat.  Then to the same pot I added 4 cups of ice crystal looking minced white and yellow onions combined with a tablespoon of chopped garlic, and 4 sundried tomatoes and 3 pinches of mexican oregano, and sauted until the onions were clear.  5 lbs of ground beef (3lb chuck and 2lb round) were cooked in small batches until the red was not seen and removed to drain the ground beef fat.  Then back to the cast iron pot I returned the gray beef, and stirred and stirred.  I added 2 teaspoon fulls of beef base and 1 teaspoon of chili powder and 1 teaspoon of cumin.  I took the beef shanks and trimmed off the meat.  The meat from the shank was coarsed chopped to give the chili more texture.  To the shame and disgust of chili heads everywhere, I added 3 cups of crushed tomatoes that had cooked for 8 hours on a very low heat until thicken.   Then I added 5 dark chili peppers that I reconstituted in beef broth and beef shank bones and ground in a coffee grinder until a paste was formed.  I finished with more chilli powder and cumin that was mixed with crushed blue corn chips.  Not bad I thought for an pre amateur chili contestants.  Thanks to all for your tips and suggestions.  I’ll keep you posted as we improve.     

Well Ladies and Gents…I am ready…There are 6 Gallons of Red ready to go.  I have contacted the fire department and will have the crew on standby as judge and jury.  The ballots have been printed.  Now comes the hours of preparation for setting the tables, making the tea, and getting things prepped and ready for the Showdown in Downtown.  Thank you all for your assistance with this endeavor.   

Cubed beef?  I never have used cubed beef before.  I have always “thought” about it, but never tried it.  I picked up some fresh dark green Ancho peppers last night and need also to figure out on how to roast them.  I have been reading about light brown and dark brown chilli powder.  I never have seen that in the stores in south Mississippi where I am located.  The browning to develop the “fawn” or “fond” (the brown stuff at the bottom of the pan after the sizzel was what I was thinking.  Thank you for taking your time to contribute.  What I am doing is for fun and for a good cause, so it will be fine either way, but I am going head to head with a professional in what we hope will be a chilli/chili throwdown lips smaking good, matchup in the round pot.  I am figuring on about 4 gallons for my part.  I welcome any and all suggestions and thank you again for your contributions to this cause.
 
Thunder