I created this recipe with three main goals in mind, and I'm delighted to say that I've achieved all three.
1.**Mild flavor:** This bread is not very sour, despite its natural leavening/fermentation, and thus works well for a wide variety of purposes (my kids and I love using it for PB&J). This is largely due (I believe) to the introduction of fats and sugar early on. The fats coat the flour, slowing the lactic acid-producing bacteria, and making up for that by feeding the yeast some sugar up front.
It's not a particularly complicated recipe, but instead it's about the ingredients (e.g. solid rather than ground beef), and taking the time to do little things that will give huge flavor rewards (e.g. roasting your own chiles and convection browning the sauce). The majority of the cook time is fairly hands-off, and the early investment pays dividends in the simmer.
Remember: Chili is a stew, not a soup. It's ok if it's thick.