I have to agree with Flar, I *did* over-cook it. But now I've got a strategy for making Real Great Chili.
1) Reduce overall preparation time to one week, which will mean 6 days of cooking.
2) Remove meat and refrigerate separately for fat-separation phase.
3) Dr. Pepper, not diet. 2 bottles, not 1.
4) More fresh tomatoes; another can of Ro*tel.
5) Use 2 Sweet Ancients, not just one.
Timothy said it lacked salt. Season Meat with Guy's before roasting.
Deb's Six-Day Texas Chili (with Beans!)
And On the Seventh Day, we eat.
5 lb. Chuck Roast
Large Sweet Onion (like Vidalia)
48 ounces of Dr. Pepper
Three large beefsteak tomatoes
Six Roma tomatoes
Two cans Ro*tel tomatoes with chilies
One can diced green chilies
One green bell pepper
Two Ancient Sweet peppers (look like Red Chile Relleno peppers)
One navel orange
Two whole Bay Leaves
Four whole Cinnamon Sticks
Two ounces Scharffenberger 70% Cacao Bittersweet chocolate (leaving one ounce for the cook)
Whole Cumin Seed
Tone's Chili Powder
2 Cans Bush's Dark Red Kidney Beans
2 Cans Bush's Light Red Kidney Beans
2 Cans Bush's Black Beans
Chop Onion coarsely and spread evenly in the bottom of a 6 quart crockpot. Sprinkle generously with chopped Roasted Garlic. Do not trim roast! Rinse and dry the meat, then thoroughly coat with Guy's Seasoning. Lay atop bed of onions, roast meat on low. Add Dr. Pepper after meat has cooked thoroughly.
Lift meat out of crock; lift crock out of cooker. Refrigerate meat and broth separately.
Remove solidified fat layer from broth, return meat to crock and crock to cooker. Set to cook on low.
Blanch fresh tomatoes to remove skins, chop, seed and place in cooker. Add two cans of Ro*tel tomatoes, with juice. Peel orange and chop into large pieces, add to cooker. Chop and seed bell pepper and ancient sweet peppers and add to cooker. Drain can of green chilies and add to cooker.
Time to season. Distribute Cinnamon Sticks and Bay leaves into chili (sticking up for later removal). Lay chocolate pieces onto surface of chili to melt. Sprinkle surface with thin layer of cumin, followed by thin layer of chili powder. Over the course of the next few hours, remove bay leaves and cinnamon while stirring chili, then re-insert, and sprinkle new layers of cumin and chili powder.
In the last few hours, remove cinnamon sticks and bay leaves, add beans, adjust seasonings.
Serve with sour cream and cheddar cheese.