Back when I made chili (I really need to get back to that, I was really happy with it 99% of the time), my first from-scratch recipe was looking at the box, and pulling out all the ingredients, and guessing at the amounts of each. I never made it the same after that, sometimes adding ingredients, sometimes leaving one or the other out (white pepper was a favourite). But yeah, for the most part, it was in the region of Terlingua Red, usually a little muddier (I had a heavy hand).