Make the meat mixture and the BBQ sauce the night before to give the flavors in the meat and the sauce time to meld.
They have a nice heat level so if you don’t tolerate heat that well leave out the Tabasco and maybe just use two Chipotle peppers instead of four
This is a variation on my Cousin William's recipe
When you taste the chili you will find that the heat slowly builds with each of the first four bites and then remains constant without getting any spicier. By the fourth bite there will be a warm tingle at the back of your mouth and a slight burning around the outer edges of your lips. Unlike lots of other hot foods your tongue should not really be feeling any heat so that you are able to taste the full flavor of this chili.
No initial heat with a slow build so that when a good sized bowl has been consumed you will feel a little bit of warmth around your lips.
Note: If you like some heat I would double the peppers
- See more at: http://www.davesdroppings.com/index.php/2012-pot-ochili-recipe/#sthash.DY85LTvN.dpuf