You an also use raisins for the chili. Add handfuls to taste. The raisins will disappear during the simmering and no one will know the secret.
Good idea; I’m gonna try it on my next 5gal pot of chili! Thx!
For 5 or so years, I competed in chili cook offs in Texas. Never won the ultimate “grand prize” but won several “most authentic” ribbons. Don't get a statue for that, just a little ribbon.
The recipe in the OP is amusing. It appears to be something that would be in the running for a grand prize. Equally, it would get the cook kicked out kitchen in perpetuity at most SW homes where they use grandma's and great great grandma's passed down recipes that have passed the test of generations.
The secret is not the bewildering array of chili varieties used but the farm field and the region the chili is grown. It's not blending chili flavors but using a dominant high end flavor. The right beer is important as well. Lol..