OK.. lets see if i can answer all the questions..
FIRST- rick, i am so glad that you liked the chili. it is a little hot, but not overbearing. heres why.. it is a 'competition' chili recipe. and when they do the judging of the chili, they usually only take 1 or 2 bites. so you have to put as much taste into those 1 or 2 bites as possible. you have to make a BIG impression. so, it is a spicy recipe, but still very delicious in small to medium portions. thanks again for the kind words, i am truly pleased that you and your family liked it.
tom- sorry the recipe was confusing.. YES, the "ground red pepper" is cayenne. i think there is a big difference in different brands of spices, but to be honest, they will all have the kick you are looking for. i personally prefer mccormick spices off the rack for everyday cooking. they even make a "texas spicey chili powder" that has a little more kick to it. but, we get all of our chili spices in bulk from
Penderys. since we go to soooo many cookoffs a year, it just makes sense to buy large quantities and seal-freeze them til we need em. Penderys has very consistent and quality spices. they are one of the top suppliers for the folks on the chili circuit.
ray- competition chili, or true texas cili, has no 'extras' in it. no jalapenos, no bell peppers, no onions, no chunks of tomatoes, no beans, no rice, no noodles, etc.. its just meat and sauce.. in fact, your chili can be disqualified and rejected from judging if it has 'extras' in it. but, trust me, if you cook the recipe, you will see that it dont need any extra, it is plenty good and hot the way it is.. but also, you can mess with the recipe all you like. it is just a starting point, feel free to experiement. just dont try and turn it in for judging..
peter- YES, there will be a 4th dump.
this chili will definitely 'clean out the pipes' as we say. i dont want to scare anyone. it aint gonna keep you on the pot for 3 days or nothing. but it will flush your system.
i think that was all. ? and if any of ya'll try this, feel free to add whatever you want. although, i prefer chili in its purist form, you are more than welcome to make it to your tastes. and if you do make sime, please revive this thread and tell me. i would love to hear what you think of it!!
EDIT- sorry peter.. forgot about the stove question. when we are at the chili comps, we use the standard coleman two-burner cooktop. so, gas. but, you can make it at home on a regular electric stove top. i have done that several times. the biggest problem there is that you have MUCH more control with a gas fire. sometimes electrics have temp swings that make for inconsistent heat. just make sure to keep an eye on it. as stated in the recipe, a nice slow simmer will make the best chili. be patient, it is worth it!!
bigjohn
