Reviewed: Oct. 16, 2009

Amazing! Everyone in my family loved it. Not much leftover. Rave reviews. This is the only chili recipe I will be using for a long time!

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Speedracer41672

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Reviewed: Oct. 16, 2009

Use 1/2 of black pepper, tabasco, jalapeno, and red pepper flakes. Double sugar

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angie

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Reviewed: Oct. 15, 2009

1) forgot the red pepper 2) didn't have cayenne pepper, so i used cajun seasoning and tonys creole... which the hubby actually put in 3) got boullion powder packets by mistake 4) used brown sugar instead of white 5) used a whole can of beer 6) used 2 cans of kidney beans instead of the 3 chili beans 7) store didn't have green chili peppers, so i used 3 red chili peppers 8) used 5 pieces of bacon i cooked and the mister crumbled them in 9) sauteed the onions, celery, and garlic in the bacon fat 10) he likes it really spicy so i added about a Tbs more of the hot sauce to HIS taste. It's going to sit in the fridge until tomorrow when the hubby man takes it to work! he tasted it and said it was good! bad thing is, im a vegetarian so i couldnt taste my handywork! ive actually never made chili before! im interested to hear if he thinks it tastes better the next day since the flavors will have a chance to marinade over night!

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kimcest

Cooking Level: Intermediate

Living In: Bamberg, Bayern, Germany

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Reviewed: Oct. 15, 2009

This was an amazing chili! I followed the recipe to the letter and it came out great. I really think that the sausage makes the recipe.

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fritolay0517

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Reviewed: Oct. 14, 2009

Excellent chili easy and delicious just the right amount of heat, in the back of the throat NICE. I made it exactly as the recipe was written. I wouldn’t change a thing. I did top with diced sweet onion, shredded sharp cheddar and a dollop of sour cream.MMMMMM!! Make it, you will be glad you did.

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Diane De Bekker

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Reviewed: Oct. 14, 2009

Really great chili! I made this for my husband and some of his friends that came over for a UFC fight on TV. I prepared it just as directed, however I used kilbasa sausage instead of italian sausage. (I forgot to get the italian at the store and had the other on hand). Man, they said it was the best they had! I set up a station on the middle of my kitchen island that had a pot of this delish chili, sour cream, fritos, green onion, jalepenos, olives and 2 kind of shredded cheese. The beer definately makes it! Dont make it without the beer!!!

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JBOODIE

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Reviewed: Oct. 14, 2009

I made this chili exactly as written. It was the best chili I have ever tasted. My husband took the leftovers to work and all the men were raving about it. Thanks for sharing.

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Tracy

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Reviewed: Oct. 14, 2009

Best chili recipe I've ever made! I made a big pot and freeze it to have all winter.

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Andrea

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Reviewed: Oct. 13, 2009

This is the best Chili I have ever eaten. It is a bit work but well worth it. The only thing I changed was to cut back on the Chili Powder. It is still quite spicy so if you don't like your chili really spicy make sure you cut back on chili powder ALOT.

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Brittany

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Reviewed: Oct. 12, 2009

This chili is recommended more than any other chili recipe on the Recipe Exchange, so I had high hopes. Unfortunately, those hopes were dashed as I found this to be pretty "Eh." There's really no spicy-heat and it's also a tad too sweet for my tastes.

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 12, 2009

I guess we do chili differently in Texas. This is not something I will ever make again. It was not nearly spicy enough, way too tomato-y, and had too many dang beans. Also, celery in chili? Blasphemy! I'm super bummed.

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marisa

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 12, 2009

This is a really good recipe but my husband is extremely picky so i had to omit the onion, peppers, italian sausage and onion and severely limit the beans. But, even without all those ingredients, it was still delicious!!

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Cassie

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Saint Johns, Michigan, USA

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Reviewed: Oct. 12, 2009

Simply stated: FANTASTIC!

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vegasescapee

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: Oct. 12, 2009

I chose to make this chili because of all the 5 star reviews. I followed the recipe exactly. Unfortunately, I have a weak stomach and this was entirely too spicy for me (I should have known when it called for 1/4 cup of chili powder!). The flavor was good (the reason for a 2 star rather than 1), but the spices are over the top. My husband ate 2 bowls last night and just sent me a text message this morning that he can still taste it. If I were to make this again I would only use maybe a tablespoon of the chili powder and adjust it up if necessary. If you like very spicy things this recipe is probably for you, but if you have acid reflux or get heartburn easily, beware!!

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MINDYZIEGLER

Cooking Level: Expert

Home Town: Noblesville, Indiana, USA

Living In: Rotonda West, Florida, USA

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Reviewed: Oct. 11, 2009

Delicious for sure! We used chicken broth instead of beer and didn't have the chili peppers but still had quite a kick and great flavor. It was perfect on a cold Sunday afternoon.

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awayfromhome

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Reviewed: Oct. 11, 2009

EDITED TO ADD: I entered this into a chili cook-off in my office today and I came in 1st place against 11 other chilies!! I've been asked to share this recipe by more than a dozen people! Thanks for giving me a winning recipe!! I followed the recipe exactly and must say this chili is awesome!! I started it on Saturday evening, cooked it for several hours, refrigerated over night and then simmered it for several more hours on Sunday afternoon. At first I was afraid it would be too thick but in the end the consistency was perfect - especially when I added a bit of cheese when serving. I served it with muffins made from the Basic Corn Muffins recipe on this site. Thanks for sharing this recipe!

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Linda

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Oct. 11, 2009

Over the years I have never had a good go-to chili recipe but the search is over after making this chili only once. I kept the heat to a minimum and omitted the hot pepper and green peppers and thruout the afternoon ended up adding the entire bottle of beer (since I didn't drink it lol)!!! I cooled it down and put it in the frig until the next day, added a can of tomato sauce and it was just the right consistency. We only brought home a small portion and received several compliments. I'll definitely make this again.

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cookin4family

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Reviewed: Oct. 11, 2009

This is a very good traditional chili, but I think it could be made better. Next time I make it, I will use diced sirloin (slightly freeze it first and it dices nicely) and something to make it richer, such as coffee and cocoa powder--possibly more tomato paste. These additions will probably make it richer, which will then make it worthy of five stars.

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SDALLENHOU

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 10, 2009

This chili was great! The family loved it just the way it was. I did leave out the cayenne pepper and paprika because I didn't have any. Thanks for sharing the recipe.

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tcwith3

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Reviewed: Oct. 10, 2009

I usually just follow the recipe on the back of the can of chili beans, but this chili recipe is FANTASTIC and will be the only recipe I make from now on. Since I was just making it for my husband and myself, I cut the recipe into a third and only used one lb. of ground beef...I'm sure its even better with the Italian sausage. My husband loved it. It definitely has kick and I didn't even try to serve it to my kids. As long as Purdue isn't playing the Hawkeyes, we'll be making this chili on game day in our house!

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