Found a great Texas chili recipe on Meat Church. I added a little more beef broth (about 1/2 cup) and a third dump (1Tbls brown sugar) at the very end.

I've always made my chili pretty much the same but would use the water used to soften the chili's instead of broth and omitted the blond roux. Turns out this is what was making my chili more bitter than I like.

This will be my new go to from now on. https://www.meatchurch.com/blogs/recipes/texas-red-chili?_pos=2&_sid=e04377fb8&_ss=r

Note that when using this recipe you should cook covered. It doesn't say so in the recipe but there is not enough liquid to cook uncovered.

👏

Thats $$$ right there.

Looks great