Okay the chili has been on for about 2 hours. I am losing track to be honest. It doesn't matter. At this point, you want to pull some chunks of meat out and test them. You want the meat to be tender and on the verge of breaking apart. The meat in my chili isn't quite there, which is cool.
I did forget one ingredient on the first dump, however:
1 tsp of Mexican oregano. You can also go with 1 tbs if that is your thing.
Here is how the chili looks right now ready for the second dump. as you will see, the color has deepened a bit:
Primo Oval XL, BPS drum, Weber gasser