I used to be on the Chile-head listserv with Kit. His chili is the best I have ever had. I am going to post it exactly as he has it written, and you can experiment from there. It is amazing as is though, so try it Kit's way the first time as strange as some ingredients may seem to you. Heat depends on the type of chilies and chili powder you use. This is very hot as is...leave out the paprika at the very least if you can't take the heat. Roasting, peeling, and seeding your own chilies is so worth it. As in any "real" Texas chili, this has no beans. That's important. Serve with dollops of sour cream and shredded cheese.