This is by far the best chili I've ever had. I've made this recipe at least a dozen times over the past 2 years and received nothing short of rave reviews. I think it is fabulous as written although often make a few adjustments depending on availability of ingredients. It is a very "forgiving" chili this way and always turns out delicious despite my alterations and "eye ball" measurements. I usually use 1 3/4 lbs lean ground sirloin rather than the sirloin/ground beef mix, omit the veg oil, substitute 1/2T cumin powder for the 1T cumin seeds, omit the salt, and substitute 1-2 fresh jalepenos for the hot chile peppers. Sometimes I use less sugar, but not always--depending on how I'm feeling. And sometimes I use 1/2 kidney beans and 1/2 pinto beans--all added at the same time for sake of simplicity. I use my husband's dark stout homebrew and coffee left over in the pot from morning. Bob you're a genious, thank you!

Reviewed On: Oct. 20, 2009

Very tasty! I used less sugar, butter instead of shortening, vanilla instead of almond, half wheat flour, 2 cups blueberries, and cooked for 5 minutes longer. They are more like cake or pastry than actual bars.

Reviewed On: Jul. 19, 2006