Definitely. It's a base for some high tone French dishes, too. I'm guessing not a Texas cafe classic, though?
I have a friend who makes chili almost exactly the way you do (the slow way, and lets it set overnight). Last time I had it he used brisket and lamb. Was damn good.
If I'm adding some blended chipotle peppers in adobo sauce, should I reduce the amount of ground chili I put in the pot by the same amount (4oz can + 4 oz powder instead of 8 oz powder), or should I still add the same amount of ground chili in addition to the chipotles?
You're not really a DTFP-kinda guy, are you?
I just like chipotle chilies in my chili. Didn't know you had an insight or opinion on them.
What you're making may be good, but it's not Texas Chili.