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[Bar-B-Lew]

My chili is more like chili flavored soup and would be rejected by any Texan. 

It would be by this one for sure.  I like it thick.  I always use either McCormick's or the H-E-B store brand.  I add cumin sometimes too, since we like the flavor.  I try to smoke the meat for an hour or so before I start the chili if I have time.  Sometimes I use a smoke tube in the charcoal grill with it on the Styrofoam tray and sometimes I use the pellet grill on a grill mat.  Depends on the weather.

Curious, with all of the flavors happening in the chili, does any of the smoke flavor come through?

I can't speak for others, but I feel the smoke flavor comes through in chili.  I often use leftover pulled beef or brisket to make chili.

[BigDave83]

Thanks for all of the suggestions so far.

While searching for the DL Jardines I saw it was on amazon, and when I went there I found what I had bought in TX.
https://www.amazon.com/Real-Texas-Chili-Seasoning-Spice/dp/B009XIG74I/ref=pd_vtp_2/145-9792097-0155515?pd_rd_w=DWfbl&pf_rd_p=016e3697-91be-4dc2-9533-ef9350e7e73d&pf_rd_r=4SGGDPD1WW8YQRQW919K&pd_rd_r=57f13f21-b44d-44e3-a546-d2293ce0807f&pd_rd_wg=SxbI8&pd_rd_i=B009XIG74I&psc=1

I remember using Carrol Shelbys mix a long time ago. Wasn't aware it was even made yet. It was good if I remember correctly. I was using one from Con Yeager, but the GF said it was to spicy. She liked what I made with the Real Texas Mix. It did have a good flavor I added in some of my habanero sauce I had made. And of course you have to have a few Oyster Crackers in it, or Fritos.

There is a crapload of chili seasonings on Amazon, didn't think to look there.

I will be ordering and trying some of these different ones.

[SmokinHandyman]

My chili is more like chili flavored soup and would be rejected by any Texan. 

Same with mine.
https://pelletfan.com/index.php?topic=1772.0

[02ebz06]

If it has beans in it, Texans call it soup.
I'm good with Chili or Soup. 

[Darwin]

I mostly use guajillo and other dried chilies like pasilla, ancho, New Mexico and chipotle .  Reconstitute in hot water, pureed and strained.

[pmillen]

My chili is more like chili flavored soup and would be rejected by any Texan. 

Same with mine.
https://pelletfan.com/index.php?topic=1772.0

I looked at yours again.  It's much more complicated than mine.  Marcia's Norwegian.  I need to hold to middle of the road recipes for her middle of the road palate.

[Brushpopper]

My chili is more like chili flavored soup and would be rejected by any Texan. 

It would be by this one for sure.  I like it thick.  I always use either McCormick's or the H-E-B store brand.  I add cumin sometimes too, since we like the flavor.  I try to smoke the meat for an hour or so before I start the chili if I have time.  Sometimes I use a smoke tube in the charcoal grill with it on the Styrofoam tray and sometimes I use the pellet grill on a grill mat.  Depends on the weather.

Curious, with all of the flavors happening in the chili, does any of the smoke flavor come through?

I can taste it.  It might be a mental thing though.

[pmillen]

I remember using Carrol Shelbys mix a long time ago. Wasn't aware it was even made yet. It was good if I remember correctly.

It's being sold by Reily Foods.  They have interesting products.

[BigDave83]

I remember using Carrol Shelbys mix a long time ago. Wasn't aware it was even made yet. It was good if I remember correctly.

It's being sold by Reily Foods.  They have interesting products.

I see a local store has it, or it says it does online. I may pick up some and give it a try before I mail order.

[1MoreFord]

I generally use Williams or Wick Fowler's chili mixes.

If I'm feeling lazy I use refrigerated 4 Star Chili or Petit Jean Chili found in the refrigerated deli/sausage/hot dog section in the Kroger near me.