My apologies guys. I cooked up the chili and froze it last weekend. Now I can't make WW-V.
It turned out to be a fairly good batch of chili. I don't measure anything. I've been making my special blend for over 40 years and it is a bit of this and a bit of that. Because the meat has the greatest contribution to the flavor of good chili, I start out with good, fresh boneless chuck (not round, not sirloin and for god-sakes not store bought hamburger). I trim out the excess fat and the "garbage". One doesn't want to trim out all of the fat as it adds flavor, forget the colesterol thing, as we all have to go sometime. Then I grind it through a coarse blade in a commercial grade grinder. Make sure the meat and grinder head are very cold. The seasonings become the magic. Chili powder (home blend), cummin, chimayo red, mexican oregano, onion, garlic, tomato sauce, and last, but not least, a six pack of beer. One can for the chili, five cans for the cook. A little masa harina for thickening (and flavor) and frijoles pintos, if you like.
I come for the chili, the campfire BS, the fun, and the comaradarie. Sometimes the shooting becomes secondary. Sorry I'm missing out.
Good luck guys!
PS: Watch out for that NASA guy, he likes to run around around shooting all the PD's.