On a recent recipe post, a recipe was left by Speyerer for a chili that had won a chili contest in California where 1st prize was $25k. (link is below) I said to myself: I gotta try that chili! This Sunday, I'm having some folks over to watch the Super Bowl and thought I'd make a big batch of this chili. My problem is this: the recipe ingredient list contains Gebhardt's chili powder and "regular dark" cp. In step 8 of the prep. directions, a 3rd cp is mentioned: New Mexico cp, that is not listed in the ingredient list. Any idea how much of that powder was used in the winning recipe? Thanks in advance!
BTW, I have a hard time following directions to the absolute, so I plan to modify the recipe by grinding my own meat (except I don't have any home-ground pork sausage on-hand and I'm not going to make any just so I can have 3 oz of it,) and I think I'll add a chipotle pepper or 2, since I like a nice smoky flavor with my chili. Pintos and masa will be last-minute additions also.