Thanks. I'm definetly cookin up some this weekend.

i vomited alittle bit in my throat. yuck to the jet comment :)

for those who hate to "tend" to a hot stove, i have gotten remarkable results by sticking a pot of chili into a 300 degree oven. just walk away and come back when the house smells like a chuck wagon. the chili is "smoother" because the heat attacks from all directions. experiement a bit, my oven is a piece of crap. you time and temp may vary.

About oven temps: the only reason to ever use a temperature higher than the temperature you want the food to reach is speed. The connective tissue and intramuscular fat in the meat breaks down at ~165°. You need a bit of leeway to account for your oven cycling on and off. Try cooking at 190° overnight. You'll be amazed at how silky and perfect the texture is.

Also works for short ribs, osso bucco, chuck (pot) roast, pork shoulder, etc.

If you're in a hurry, get a pressure cooker.

All my best chili has been made in a crock-pot. All day cooking. Beautiful.