-Could easily make this on a stove, just put everything in a stew pot or dutch oven instead of a slow cooker and simmer for 2-3 hours.
-In step 11, you can add 1-2 cans of diced tomatoes and/or 1-2 cans of drained and rinsed kidney beans, if desired; however, it would be considered "classic" (not Texas) chili at this point.
-If the chili is too thin, it can be thickened with either cornstarch or masa harina (or even just regular wheat flour). Combine one tablespoon of thickener with an equal amount of water and mix thoroughly, then add to chili and stir. Wait about 10-15 minutes, stirring occasionally, and repeat as desired.
-If it somehow ends up too thick, just add more broth/stock.
-(TEST) can you add the apple cider vinegar to the chili sauce or will it cook out? Are the soy or worchestershire sauces cooking out?
-(TEST) 1-2 tablespoons of brown sugar with the chili sauce?
-(TEST) Sichuan pepper? Gochugaru? Chili crisp?
-(TEST) add beer to mirepoix while cooking and let cook off for a few minutes?
-(TEST) Pasilla peppers?
-If you want it actually spicy, what to add?
-I swear it was even better the next day.
