This recipe was inspired by my love of Texas Red Chili. The spicy, smoky, meaty bowl of goodness that has no beans. The flavor profile for this chili is smoky, tangy with a bit of spiciness that hits your mouth and throat at the end. It's a good alternative to those who can't take too much of the heat since all the peppers are mild. Adding thyme softens it all out and adds earthiness.The sour creme or creme fraiche pull it all together for an irresistible bite. I highly suggest mincing some dry rubbed cooked bacon as a topping. I used Tri-Tip because its underused; reasonably priced and withstands the cooking process bursting with meaty flavor. Apple Cider vinegar really makes it pop and gives it a tangy taste.

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