Reviewed: Nov. 26, 2008

I absolutely love this chili. Threw in a few extra veggies (peppers and mushrooms). Delicious every time!

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JFish

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

This was a winner. A little sweet but great flavor. The only change I made was to add 1 cup chopped green pepper.

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Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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Reviewed: Nov. 21, 2008

SHOCKED!!! This chili is now THE chili. I always try to follow exactly the first time, but I hate kidney beans so I used 2 cans pinto, one can great northern. I also only used 2 chopped jalepenos instead of 4 because of the kiddos.....that is all I changed....it was a HUGE hit....even with my brothers girlfriend who doesn't like chili. Thanks for an awesome....excentric recipe. Never could have imagined this combination would render such an intense flavor.

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KDUGDALE

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

We have dubbed this "OUR" chili. We have made this for years and love, love, love this chili. We cut down on the beans by a can and add more beef but other than that we make it exactly the same. Oh, and we add a Guiness beer for more bold beer flavor. You will enjoy this chili.

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KLINDSEY

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Reviewed: Nov. 14, 2008

This was yummy! I also added corn to the recipe, I love corn in my chili.

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Sheila

Cooking Level: Intermediate

Home Town: Clifford, Michigan, USA

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Reviewed: Nov. 9, 2008

I have made this chili a bunch of times and have modified the recipe very little. I will double up on the sirloin and instead of cubing it I will rough chop it in my food processor (not so much that it is ground). I will vary the beer (usually any dark beer I have on hand). I add an additional can of diced tomatoes. Beans will vary depending on what I want. I will simmer 2 - 2.5 hours. If I want a thicker chili I will add a cornstarch slurry (maybe one tablespoon in cold water) the last half-hour of simmering. As many reviews have shown, this recipe lends itself to personal modification. Every other chili I try is good, but it always seems to be missing something compared to this one.

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stlbpw

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Reviewed: Oct. 29, 2008

SIMPLY THE BEST CHILI--EVER! I have been making this chili for about 4 years and EVERYTIME I make it people are droolig and going back for seconds and then begging me for the recipe. I like a variety of beans so The only mod I make is to I add 1 can pinto and 1 can mild chili beans instead of all kidney. And I don't love cilantro so I omit the seeds but the balance of flavors is so perfect in this recipe it would be so easy to add/reduce to make it exactly perfect for your tastes. Enjoy!

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jonus26

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Reviewed: Oct. 28, 2008

We love this recipe - we've tweaked the ingredients a little (switched to light beer) and a tad more brown sugar and it's a hit. Everyone just loves it!

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Love to Cook

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Reviewed: Oct. 28, 2008

I've been making this a while, and kept forgetting to rate it... This is my favorite chili recipe, and I make it several times during the cold months. I use different beans depending on what I'm in the mood for, and I use 2-4 jalapeno peppers depending on who will be eating... in-laws can't stand spicy. This has a LOT of ingredients, but they all blend together nicely to make a dark, hearty, satisfying meal. It's starting to get cold here, and people are already asking me when I will make "the chili" again! One of the first things I saved in my recipe box, and I am so glad I did.

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rosyshell

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Reviewed: Oct. 27, 2008

DELICIOUS!!! However, I made several changes to the recipe. It was great! The differences in mine: * I omitted the oil and sirloin * I used 2 lbs of ground chuck * I added a can of extra hot Rotel * I used root beer instead of beer * I used jarred beef base instead of canned broth * I added some fresh tomato from the garden * I only used 1/4 cup brown sugar * I omitted the coriander * I used extra salt (Lowry's garlic salt & Tony's Creole seasoning) * I cooked my own beans the day before (1/2 lb dried kidneys) * I used 2 chopped jalepenos My husband took it to work, and it got all eaten. One guy had 5 bowls (said it was the best chili he'd had in his life) and another had 3. It was a hit!

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Gourmet Mama

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Reviewed: Oct. 12, 2008

My husband was in a chili cook-off with my sister and father (who both think they make the best chili.) Well, my husband burnt his chili (which was probably a blessing since it didn't taste to well to begin with). Anyway, I searched the site and read the reviews and decided to make it. My husband took the credit and the 1st place ribbon. It really is a great chili!!!! Thanks for the recipe.

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DEBBIEWHEATON

Cooking Level: Intermediate

Home Town: Beaufort, South Carolina, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Oct. 4, 2008

Absolutely the best chili recipe I've ever found. Always a hit.

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LNELONG

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Reviewed: Oct. 2, 2008

I tried this recipe because of all the great reviews it has received. I followed the recipe to a T. I did not care for it at all. Too sweet and too much beer. I'll stick to my traditional chili recipe.

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cookRX

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Reviewed: Sep. 10, 2008

Absolutely the best! This is the only chili I make. I double the ground meat and omit the cubed sirloin. Always forget the hot peppers but it is awesome anyway. Made this at least a dozen time.

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benkscandy

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Reviewed: Aug. 27, 2008

unbelievable good

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Lori

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

We LOVE this chili,although we cut the sugar for dietary reasons as well as taste, and I probably modified some others ways the last few times I've made it,but I do that to ALL recipes!! I admire anyone who publishes/shares a recipe! Great job!!

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docsfarm

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Jul. 30, 2008

NUMERO UNO!!! THE BEST!! OUR FAVORITE!!

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Duane Taddei

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Reviewed: Jun. 2, 2008

I made this chili almost exactly as it is written except I didn't have dark beer so I used light. It was phenomenal!!! Everyone was raving about it and asking me for the recipe. It is worth all the time and ingredients! You will not be sorry.

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jc22blue

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Reviewed: Jun. 1, 2008

I haven't tasted it myself, but made it for Superbowl Sunday. They were wiping the pot with bread to get the last bits. Never having made chili before I followed the recipe as best I could. Only used a couple of jalapenos but pretty much kept the rest. I will make this again.

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bronxbabe

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 26, 2008

This was good chilli - dont get me wrong - its just that I dont think it was better than normal chilli without the weird additions (ie beer, coffee, cocoa). My daughter wouldnt eat it - said it tasted weird - I liked it although there was an unusual flavour. If I made this again I would leave out the beer & coffee - I would still use the cocoa as it gives a smoothness to the sauce that I really liked.

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