I’m sad to announce that the three stores I tried had no 3.5 quart enameled cast iron pots from Le Creuset. I tried. I even stopped off at a the local special cooking store to see what they had in stock. They had a baby 2quart pot and a 2.5 quart pot (full reactive style cast iron). So I decided, “To hell with it, I’m just going to make the recipe using a pot I already have. So I did it! I had ingredients I had been collecting since Dec. 6th when I thought I would have to cook for my wife after her stay in the hospital. Boy am I glad I waited and waited. First, I found the ultimate recipe last weekend. Then, I waited until I found the ultimate chili pot. But in waiting I gave myself enough time to purchase the last ingredients (mostly dried and ground spices). And speaking of spices, I’ve never used more spices than in the America’s Test Kitchen chili recipe. A quarter cup of chili powder, a teaspoon of red pepper flakes and a half teaspoon of cayenne pepper, all make for the darkest, richest, most flavorful chili you have ever had. I’m leaving out the rest of the spices because I don’t want to be sued by anyone. But let me tell you it is a winner. I’ve just added another easy dish to my repertoire. I may still shell out the money for a Le Creuset dutch oven, but I’m going to be back at my birthday asking for the the very pot I didn’t buy last week.