Not for the timid or faint of heart, but if you want a good authentic Texas chili, give this one a try. This recipe is a result of a lot of different batches of chili while trying to duplicate some that I had tasted when judging at a CASI event here in Texas and watching some of the masters create some of Texas' best. I make no claim to be anywhere in the league of those that compete at the world championship in Terlingua every year, but do know that several cooks use similar methods and spices as I have used here. All spices can be adjusted to suit your taste. This one suits me just fine and maybe you'll like it too.