Reviewed: Nov. 1, 2009

I followed this recipe exactly except I added a can of crushed pineapple. I got the best complimemnts ever. People loved it!

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Cindy P

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Reviewed: Nov. 1, 2009

i wasn't much of a chili fan until i tried this recipe! delicious! my husband loves it although he adds a little extra hot sauce to his own bowl.

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shawnhatestorun

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Reviewed: Nov. 1, 2009

I changed it by using 1 lb ground beef, 1 lb hot turkey sausage, 1 lb mild Italian sausage, and used real bacon. I couldnt find the 1 can of hot chili beans so I just substituted with 1 can of kidney beans. I also messed up a ton and forgot the beef bouilion, and the spicy green peppers! But even with all these crazy alterations it somehow still turned out great and everyone still raved about it!

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Rebecca

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

very good i took some other peoples advive and cut the beans and doubled the meat came out excellent and was not too spicy at all

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justinjguy1984

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Reviewed: Nov. 1, 2009

This is the BEST chili recipe ever... 2nd time I made it, I made a few changes (just becuase I had the stuff in the house) and the results were even better! Changes I made: increase sausage to 1.5 lb; instead of 1T bacon I use 6 slices (cook it and crumble it); add in a can of corn niblets, use 5 fresh frozen basil leaves chopped up instead of dried basil, and use a whole can of bud (instead 1/2). I cook the chili the night before the game, simmering for 5-6 HOURS (Stir occasionally). Reheat at your tailgate party, and top with shredded cheddar. YUM!

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Tina A.

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Reviewed: Nov. 1, 2009

I just made this chili yesterday for a chili cookoff at our church. Out of 11 entries, I tied for 1st place! This chili seriously has a fantastic flavor. I made a couple of changes: In stead of 2 lbs of ground chuck, and 1 lb. of sausage, I used 3 lbs. of chuck roast and I cubed it up into small cubes. Also, instead of green pepper, I used 2 red peppers. Instead of green chili peppers (jalepenos), I used 2 chipotle in adobo (canned) very hot - do not use more than 2 - it has a very smokey rich deep hot flavor. Instead of beef bouillon, I used "better than bouillon" - it's in the soup isle in a jar - gives a more rich flavor. Instead of cayeene (because I didn't have any) I just put a few extra dashes of tobasco sauce. Other than that, I went exactly by the recipe. Fantastic! People said that the cubed beef set this apart from all the others who used ground beef. A real crowd pleaser, especially with the "manly men" who like flavorful chili. Caution: The chiptole in adobo are seriously hot.

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AUNTTISH

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

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Reviewed: Oct. 31, 2009

This is very good - spicy but not too hot. I especially liked how tender the beans and beef were, without breaking down, even after four hours of cooking. I made half a recipe, and it was plenty for my family of five.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Oct. 31, 2009

I didn't have the dark beer or the coriander and I too used chili powder instead of sauce. I did add some adobo peppers and it had a nice smoky flavor. I also left out the chilli peppers because I was cooking for little ones. This was a really good chili but not exactly the show stopper I was looking for.

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JENNEVANS313

Cooking Level: Expert

Home Town: Irving, Texas, USA

Living In: Godfrey, Illinois, USA

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Reviewed: Oct. 30, 2009

I thought that this was a great Chili recipe. I altered slightly to match our tastes (toned down the heat and no green peppers, hubby hates green peppers). It does make a lot but that is fine with me. Our family ate about 1/3 and then I froze the remainder. This freezes great!

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HeatherW

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Reviewed: Oct. 30, 2009

I've been wanting to make this for quite some time. I entered into a friendly workplace competition with 14 other chilis. It won first place!

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Jeremy

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Reviewed: Oct. 29, 2009

This recipe was a huge hit at the poker tournament we hosted a couple of weeks ago. The only change I made was to make it cut down on the green chili peppers because they were really hot. I also used real bacon instead of bacon bits. I'm making it again this Saturday night for Halloween dinner. I'm making dogs for the kids or any adults who want chili dogs with it and I'm pairing it with Grandmother's Buttermilk Cornbread, also from this site.

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Stepha

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Reviewed: Oct. 29, 2009

This chili was awesome:) We are not big on beef and pork so we used deer instead but kept everything else the same and it was amazing! Perfect seasoning with every bite:)

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southernbell

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Reviewed: Oct. 29, 2009

Excellent! Easy to make for my first time cooking anything.

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Ben

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Reviewed: Oct. 29, 2009

This chili was DELICIOUS! The first time I made it I won a chili contest with it! The only change I made was I used real bacon and crumbled it instead of using bacos.

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Tiffany

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Reviewed: Oct. 28, 2009

I used to make chili that was a lot simpler (about 1/2 of the ingredients) and had a lot more tomatoes. This is now my favorite chili recepie, it has a lot of spice for some people but the next day the chili is great for everyone. The flavors need time to blend. I like spicy so I like it when fresh frome the stove top, some people may need a spoon full of sour cream in thier bowl or a tall glass of water, the flavor is so good though everyone eats it anyway with thier faces sweatting the first night. Would I cut down on the peppers or chili powder? NO. If you don't like spicy then think of it as "next day chili".

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John

Cooking Level: Intermediate

Home Town: Soldotna, Alaska, USA

Living In: Kenai, Alaska, USA

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Reviewed: Oct. 28, 2009

Don't get put off by the list of ingredients. This absolutely is: A crowd pleaser !! Personally I don't like bell pepper so I leave them out. Also - they tend to get "soggy" when reheating. For the best taste make the night before. Or even 2 days ahead of time. My only real adjustment is to add 4t of sugar to cut the acidity of the tomatoes. And the tomato paste doesn't really add too much.

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