Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

I'd cut out the carrots, celery, & ketchup

the "hot" salsa wouldn't be optional

I'd cut the ketchup and brown sugar-- that massive can of pork and beans already has tons of sugar in it, 84g to be specific.

And double the salsa and maybe throw in a can of rotel.

I need to fill a blog,  how my wife and I managed to eat 40lbs of halibut we caught in Alaska.      We had it shipped after our summer trip,  we're kind of dialed into a few easy preps at this point.   I ain't gonna lie,  I really like halibut, but I couldn't tell you the next time I will order it 'out' again, if ever.     That seems odd to admit, given I'll never have the same vibe for a pork chop or burger.

Cooked this last night for the first time: https://www.seriouseats.com/real-texas-chili-con-carne

I made some changes to the peppers, both based on availability and to avoid it being too hot for my wife. I omitted the "hot" chilies, and used two dried guajillo and two fresh pasilla that I charred and skinned. I still included the chipotle in adobo. And of course I used vegetable stock instead of chicken broth, due to her allergy. 

Overall it turned out really nice! Definitely not quite as red as in the picture, most likely due to my adjustments of the peppers. 

Definitely not bean soup 

I like chuck and brisket for chili, more fat and connective tissue than tritip.

Recipe looks legit.  Reconstituted dried chile peppers are the key to making the best chili.  They're less consistent, which is why chili cookoff guys tend to use their own blends of powders, but powders tend to leave grittiness, whilst blended rehydrated chiles are smooth and pure.  The vitamix comes in super handy here.

He says the comino is optional but it definitely isn't, and I'd double it for 4 lbs of meat.  I'd also use about 1.5x the amount of chile peppers for 4 lbs of meat.  No allspice or cinnamon please and thank you. 

Also, I don't like masa harina in my chili.  I can taste the corn and I don't like it.  Chili OVER corn products like cornbread or Fritos, is good.  Corn IN chili is about as good as corn in beer, which is to say, not at all.  And it's not necessary as a thickening agent anyway.  If you're using rehydrated dried chiles, their skin is a natural thickening agent, as the chili cooks.

I also stay away from hot sauce and/or vinegars, I don't like what they do to the flavor of the chile.  If you want more heat, add cayenne 1/4 tsp at a time until it's hot enough for you.  Or just go with hotter chile peppers in the original whole chile blend.

But overall that recipe is definitely workable.  Way better than the "3-bean chicken chili" that won our last holiday pot luck chili cookoff.  4/5 of my team is not from Texas and many of the  aren't from the USA at all.  SMH.

Double with caramelized onion and gruyere. Fried onion straws. And Sierra Nevada Celebration IPA.