I did not take pictures last night, but I spent a few hours making my first experimental batch of pork red chili. I slow roasted a pork shoulder during the day and then added it to my chili. For being completely self-invented, I thought it tasted pretty good. Unfortunately my palatte is not mature enough to be confident that it was really good.
Here's my new problem. I think that it is a very balanced chili - no one flavor or ingredient stands out more than another. I think that may be the way to go. Gas Monkey believes that since each person is only going to taste 1-2 spoonfuls, it needs to have something that jumps out at the taster. So he thinks I should emphasize a particular ingredient.
Please help! Which way to go? A well-balanced chili that is delicious the whole bowl through but may not catch your attention after only one bite, or a chili that is striking and interesting in the first couple of bites but in the end you may not want to eat more than one bowl? Advice please!