Changes:
ancho instead of cayenne (not bad, but inferior I think)
no corn (I prefer it with but it's not huge)
jalapeño instead of habanero (not spicy at all instead of too spicy, unable to find a happy medium. less habanero next time maybe)
smoked paprika (unsure of results, will try again next time when I use cayenne instead of the ancho)
Overall is still excellent though
That's all thanks
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The thing that took my chili to the next level was starting with bacon fat instead of vegetable oil to saute everything.
(Tinfoil hat time) Putting peppers in early gives a lingering heat, where putting peppers in late gives you a more upfront heat. I usually put habaneros in with my onions and bell peppers. Jalapenos minced and put in later.
San Marzano tomatoes are usually a good call too.
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Do both.
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I usually put the high heat peppers in early, so I have time to adjust. Then tasty peppers toward the end. I've tried multiple pepper drops; Jalapeno then serrano then hatch... But it can get out of hand if I get too fancy.
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You sound
like a fine cook.
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