The foundation for Vrghr's Chili - the peppers!
Most of the award winning chili recipes from the International Chili Society (ICS) World Championship Chili Cookoff (WCCC) use a variety of chili powders to give depth and complexity to their chili creations.

Wuff was somewhat limited in the available chili powders at his local market. Most were combinations of chili, cumin, and other ingredients. And it was nearly impossible to tell what sorts of chili peppers went into the powder. The powders the champs used, unlike the store brands, were mostly single-chili varieties or blends from a particular region.

So, wuff decided to create his own chili base from a combination of fresh and dried peppers. Pictured are the types of peppers that went into it.

From left to right:
1 Anaheim (Lighter green. Slightly sweet/fruity. Very mild)
2 Red Bell (Bright Red. Sweeter than green bell, but similar flavor. No heat)
3 California (Long, thin, flat red-brown. Dried form of fully ripened Anaheim peppers. Even fruitier and somewhat hotter.)
3 Ancho ((bottom right) Dark wrinkled red-black. Dried fully ripened Poblano peppers. Stronger flavor and warmer, with enhanced smokiness from the drying)
2 Poblano ((at top) Dark Green. Robust, slightly smoky flavor. Mild heat.)
3 Jalapeno ((top right) Green to red. Sharp, with slight touch of fruit. Modest heat)
1/2 teaspoon salt & ground black pepper


Ancho powder (Ground from selected dried Ancho peppers. Robust, deep flavor but little heat) (this went directly into the chili, not into the chili paste)

Guajillo and Pasilla would also be good additions to this mix, if they are available.

To create the chili paste, seeds and internal membranes were removed, and all were cut into fine dice. Scissors were used to cut the dried chillies.

The peppers were added to a heavy, hot skillet and fried (no oil) with a dash of salt and ground black pepper, until most of the moisture was gone and they were starting to toast and brown, about 15 minutes.

The mixture was added to a small food processor and pulsed until it came together in a chunky paste, then returned to the skillet to fry out even more moisture (about 5 more minutes), stirring and flattening with a wooden spoon.

It was placed in a small bowl to await its addition to the chili.

You can find the Chili Con Carne recipe this goes to, here: http://www.furaffinity.net/view/18276707/