Reviewed: Nov. 4, 2009

I made this about 2 months ago and it was fantastic! I first tried a chili recipe that didn't involve cooking the beef first. It turned out like mush. This one though, it's great! It reminds me of the Mango Habanero wings from BWW. Quite spicy if you make it exactly like the recipe. I think next time I'll add some ground sausage, less crushed red pepper, and more fresh pepper.

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Blink

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Reviewed: Nov. 3, 2009

Amazing! Cooked as-is, though I wish I would have used fresh mushrooms as another reviewer suggested (canned is just a bit flaccid and slimy for my tastes). A good amount of kick with sweet/smoky undertones -- though I imagine a lot of this comes from the barbecue sauce you use and the sweetness of the baked beans. Carrots added an interesting texture that we didn't mind, and the celery wasn't nearly as noticeable as the carrots in the end. Paired it with a dollop of sour cream, cheese on top, and the honey cornbread recipe from this site. Looking forward to fighting for the leftovers!

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drea

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Reviewed: Nov. 2, 2009

I like the idea of all the veggies and garlic and spice, but this turned out waaaay too sweet. I'd rather my chili be hearty, spicy, and hot. Perhaps you could try this without the sugar and substitute in a plain bean for the baked beans.

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Jairus

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Reviewed: Oct. 3, 2009

Great recipe, only thing I changed was that I used Habanero pepper instead of the jalapeno and did not use celery. Great flavour, hearty, and would definitely make again!

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CraigfromWelland

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Reviewed: Oct. 2, 2009

I didn't use quite as much sugar as called for and it was still a bit sweet for me. My son loved it. My husband and I thought it was OK. I did add pork also as suggested. Might make it again.

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Kim

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Reviewed: Sep. 2, 2009

I thought this was great! I took the advice from the 2nd review down and added pork boneless ribs, it turned out great! I didnt think it was very hot; next time I would add more jalapenos.

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ShareBear

Cooking Level: Expert

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Reviewed: Jul. 25, 2009

Really good chili recipe! The celery and carrots were a little too crunchy for my taste so next time I'll cook them with the ground beef and onions. I also think next time I'll add some seasoning salt. Overall a great hot chili!

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shannonleah7

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Reviewed: Mar. 14, 2009

ok, probably not worth the time and effort

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johnsode

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Reviewed: Jan. 25, 2009

Really really good - I had to omit the beer, but everything else according to the recipe. It has a nice, sweet burn - I will definitely make this again

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Chef Bear

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Reviewed: Dec. 5, 2008

I personally didn't like it but everyone that ate it RAVED about it. For this reason, I am giving this a 4 (one point taken because I didn't like it but I made it so maybe I'm my own worst critic). Everyone from work to friends of the family LOVED this chili. I wished I had taken a pic of it but they ate it so quict. Sorry. I'm sure I'll be asked to do it again.

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kenkie

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Reviewed: Oct. 8, 2008

Unbelievable recipe. I am ALWAYS asked for the recipe whenever I serve this. If you don't like it hot, find another recipe!!

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WH1895

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

Huge hit with myself and my husband. Different than any chili I've ever made. Now to find a chili cookoff and see how I make out!!

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territorial

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: May 14, 2008

Really Good!Buti I may be partial being canadian myself! One trick which will make this a 6 star is to add about 1/2 dozen ribs and when the meat falls away remove the bone.

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Christine-CanadianCook

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2008

I love this chili because the meat is not the main focus of the dish. So many chilis you find are two pounds of beef and a can or two of beans and an onion. All the vegetables in this are wonderful! It is so nice to look at, and the textures are great. I always add extra celery and carrots, because that is what led me to make this recipe in the first place. The baked beans and barbeque sauce make it unlike anything you have ever tasted. I don't quite follow the seasoning though. I use two teaspoons of cayenne pepper instead of the three tablespoons of crushed red. I also use less garlic salt and only one jalapeno. This chili is HOT!

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Eels

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2008

love it, love it, love it!...i've made this many times. this chili needs to be hot (the spicier the better), if you try to make it more mild the sweetness dosen't work. you need to contrast the sweet and spicy. my only real change to the recipe is that i omit the baked beans and replace them with lentils, chickpeas, or black beans...mostly for personal taste but i do find that the baked beans can make it a little too sweet

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THEPETRIEDISH

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 11, 2007

My favorite chili recipe PERIOD!!! The only changes I make are... fresh mushrooms instead of canned, I add Poblano's (3 of them), Jalapeno's (3 of them), and 2 packs of beef cubes. This really is a great chili recipe!! I also rip up a cheese stick into before eating, YUMMY!!

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1JONNYZ

Cooking Level: Expert

Living In: West Chester, Pennsylvania, USA

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Reviewed: Jan. 30, 2007

I love this chili. My friends that don't normally eat chili love it. I don't put the hot sauce in, I like to give people the opportunity to add heat themselves.

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RAYC3

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Reviewed: Jan. 26, 2007

I thought this was waaaaay too spicy, even for chilli. I tried adding yogurt, mayonaise, sour creme... nothing did it. I ended up throwing it out. Horrible. Maybe better if you didn't add so much red pepper.

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Janet

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Dec. 16, 2006

Everyone loved it but my father in law (too spicy). I had cut back a bit on the sugar, didn't use the hot sauce and cut back on the crushed peppers (2 tbsn). I could have gone hotter, but my husband doesn't like too hot (like dad). To make everyone happy we served with sour cream to temper the 'heat'. It was really awesome...we used Keith's for beer, but anything domestic is fine.

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NicoleH

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 21, 2006

This recipe is the "BOMB" I like it hot and this did not dissapoint me in the least bit. All the ingredients where right own however I substituted white whine vinegar for the beer because I do not drink. But I did notice that the vegetables where too crunchy so next time I think I may boil them (especially the carrots before I add them. Other than that there was not nearly a thing wrong with it. But when family visits I think I will make a mild version (without the extreme heat) for those who can't stand the heat. I give this recipe ***** and a milky way

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Johnnie Mendenhall

Cooking Level: Intermediate

Home Town: Camden, Alabama, USA

Living In: Lansing, Michigan, USA

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Atomic Canuck Chili

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