My own invention, (after years of experimentation!), this full-flavored, medium-hot chili is much more about "technique" than it is about ingredients. By first making an easy roux, and subsequently a base sauce of basic ingredients, the flavor of those ingredients are raised to their natural pinnacle. If you think that your own chili is a bit watery or just does not pack a "flavor punch", then this one might just become your new chili. It's not set-you-on-fire hot -- it's "sneaky heat". If you have favorite ingredients, feel free to make changes and develop your own recipe from this one. If you do, I would caution you to add any additional "sugars" (sugar, honey, etc.) in the final ten minutes of cooking time as significant amounts of sugar-based ingredients will cause scorching over long periods of cooking. Bon appétit!