I wrote this Chili book as a means to explain to everyone the difference between good chili and that which makes Gourmet Championship Chili that wins awards. To that, I had to provide the list of the secret ingredients that most people would never think could be added to Chili without ruining the flavor of the Chili, but actually enhance its flavor dramatically. I also had to explain the use of cooking tools like a dry mill used to process fresh dried Chili pods and cumin seeds instead of buying Chili powder and ground cumin powder from the store. So, to enhance these pods and seeds, toasting the pods and seeds first, then grinding them fresh, adds a world of flavor. And so it is my intention to share all the secret information of Championship Chili so everyone can enjoy top-quality Chili.