Reviewed: Apr. 22, 2008

This is the BEST chili ever. I have made it so many times. I use all steak, and no ground beef. Everyone LOVES it.

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Reviewed: Mar. 26, 2008

Wow, this turned out great! I cooked this in a crockpot on low overnight for a "soup" potluck at my work today. I made a couple of changes to it: I left out the beef broth completely (in the slow cooker it is not needed), used one large white onion, a little more sirloin, 3 teaspoons minced garlic, 2 Serrano chilies (one with seeds), half kidney - half pinto beans, 1/4 cup brown sugar, and everything else the same. (So not too different). I also used Guinness beer. While the beef, onions & garlic were cooking I threw everything else into the crockpot to mix it up and then dumped in the meat. It was the favorite "soup" of the day! Next time I'll use three or four chilies to add a bit more heat and make sure sour cream is handy for people who need to tame it. With two (and seeds) it had a slight after-burn but not enough for me. :) I had a bottle of habanero Tabasco sauce handy for anyone like me.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Mar. 16, 2008

We participated in a chile cookoff last night using this recipe. We won first place! I have a coffee roasting business and we definitely wanted one that used coffee. Local businesses make up the teams and it is sponsored by our Chamber of Commerce. We made a roux with the coffee concentrate we use in our business and some flour before adding. Definitely a keeper! Thanks!

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Scott Shawn DeRocks

Cooking Level: Expert

Living In: Arnold, Nebraska, USA

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Reviewed: Mar. 12, 2008

Excellent tasting chili. Used jalapenos instead of chili peppers. Added a half of red and green bell pepper. Used pork steak instead of sirloin. Chopped onions and jalepenos for a topping and shredded cheddar.

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trueblue2

Cooking Level: Expert

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Reviewed: Mar. 12, 2008

Fantastic chili. The use of cocoa and coffee give it great complexity. My only small suggestions. Next time, I will cut back on the brown sugar to 1/4 cup. I will also use a bit more spice. Specifically, I will add a 1/2 tsp "Texas Gunpowder" brand of dried jalepeno powder, and perhaps a generous sprinkle of chipotle chilis. (I actually already did this on 1st batch as it didn't taste spicy enough for my families palate. In summary. This chili rates 5 stars on two accounts. 1. It tastes great and 2. It is easy to prepare, without a lot of chili voodoo.

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BobBlum

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Reviewed: Mar. 9, 2008

i made this chili for the super bowl and everyone loved it. the flavors are so deep and rich thanks to the beer, coffee and chocolate it's divine. i'm going to win the chili cookoff this year thanks to this recipe!!

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kmoney22

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Mar. 9, 2008

I love this chili recipe! It's definitely different but in a good way. I added a can of corn, a green bell pepper and 3 jalapenos to mine for some more veggies. Makes plenty for leftovers and to freezer as well!

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Dani

Cooking Level: Intermediate

Home Town: Deer Park, New York, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 1, 2008

I followed the recipe exactly. I used Yuengling Black & Tan beer. I may add a little more heat or a little less sweet next time, but I'd also be satisfied if I made it again exactly the same way. This is the first thing I have made in the last year of living with my boyfriend that he has actually liked enough to take the leftovers to work the next day! I halved the recipe, but then I was jealous there weren't leftovers for me to take too!

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THINKPOOH

Cooking Level: Beginning

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Reviewed: Feb. 28, 2008

Wow!!!!! This chili is fantastic!!!! I have been looking for a "good" chili recipe, and ecstatic to have found an amazing one. My fiance' hadn't even taken more than two bites, and was exclaiming over the taste. What's more, he took leftovers for lunch the next day, and said all his co-workers were drooling over the aroma that was coming from the microwave. Thanks for a great recipe that is now in my "keeper" file.

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deerslayersmom11

Cooking Level: Expert

Home Town: Wyoming, Michigan, USA

Living In: Caledonia, Michigan, USA

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Reviewed: Feb. 24, 2008

This was very good chili with few modifications. I only used dash of coco, 3tbs of sugar, 1 can of kidney, 1 can of black and 1 can of pinto beans. Didn't put sirloin because not a big fan of red meat, left out cumin seeds (didn't have any) and used only 2 hot peppers. We thought that was perfect as the heat. So with THOSE CHANGES, it was 4 stars.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Feb. 22, 2008

its a little to sweet for me as is

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DULCIE

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Reviewed: Feb. 18, 2008

Amazing chili! I like my chili thick so instead of beef broth I just added beef bullion so I got the flavor without the liquid. Once the flavors meld together the results are a rich, deep flavored dark chili! We loved it!

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Jules

Cooking Level: Intermediate

Living In: Cody, Wyoming, USA

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Reviewed: Feb. 5, 2008

I love this recipe. Have made it many times and it freezes well. Have also used textured vegatable protein in place of ground meat. Love it with dark beer.

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Resizzy

Cooking Level: Expert

Home Town: Wellsburg, New York, USA

Living In: Addison, New York, USA

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Reviewed: Feb. 2, 2008

made this with ground venison and WOW is it tasty!!! I am making it again on Sunday with venison meat (bambi good!) I used bacon grease instead of regular oil, adds just a more smoky flavor. I will be adding more heat to my bowl of chili, cannot make the entire chili too hot since my husband has acid reflux... Overall a WONDERFUL recipe!

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samanthalynn

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Ewing, New Jersey, USA

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Reviewed: Jan. 28, 2008

it was great i did not put all that sugar i put 1 tbs that was plenty my husbad loved it beer and coffee gave it a different flavor but good. i'm making it for superbowl.

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carrie98

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

This my favorite chili recipe. I have made it for numerous parties and have yet to find someone who didn't like it. I now reduce the amount of sugar to 2 tablespoons and used buffalo instead of beef. Other than that, this recipe is perfect just as written.

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Cheryl R

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Reviewed: Jan. 23, 2008

This chili was very good, but the only reason I gave it 4 stars is that I like my chili thick, and this one was a little thinner than I would prefer. Next time, I will not put any sugar in it and cut down on the water. Great overall though.

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SHAUNDENTON

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Smithton, Illinois, USA

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Reviewed: Jan. 22, 2008

This is- hands down- the best chili I've ever cooked!!! I used high quality chili powder and used 2 Tbsp of regular red chili powder and 1 Tbsp of chipolte chili powder- so it was HOT. I added a big can of crushed tomatoes (28 oz) in addition to the 1 small can and used all the brown sugar to mediate the heat from my chili powder. (Regular grocery store chili powder does NOT require the extra tomatoes and only needs a scant 1/4 cup of brown sugar- I've made it that way before too) It was perfect! I did NOT add the beef broth because I wanted it to be thick. This is perfect- a little hot- a little sweet and soooooooooo full of flavor. (I used an Old Peculiar for the beer). YUM!!!!!!!!!!!! Served with homesteader cornbread (on this site)- sooooooo good too!!!! Thanks for this awesome recipe!!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jan. 20, 2008

I have made this recipe a number of times. It is great exactly as written but does really well with some changes too. I generally substitute 2 can red beans for 2 of the kidneys and ease up on the jalapenos. Taste as you go so you can customize this to your liking. This chili is not too spicey for me but for the in-laws, I have them dollop sour cream on top to soften the heat. Thanks for recipe!

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muggit

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Reviewed: Jan. 20, 2008

I followed the recipe exactly aside from two minor changes. 1) I used half of the recommended amount of brown sugar. A quarter of a cup seemed too sweet, and if I needed to I could add the remaining two tablespoons later. 2) Regretfully, I had to leave out the ground coriander as I will not pay $5 for a teensy jar of ground coriander. This is the best chili I have ever had. The coffee and the cocoa disappear into the background, leaving just a dark and slightly bitter hint floating through the chili. The beer added a rich and robust flavor that paired very well with the beef. There is just the right ratio of liquid to beans and it thickens up just fine on its own as it simmers. The only changes I will make next time will be to find that ground coriander and add it and to use the beer to de-glaze the bottom of my pot after browning the meat and onions. I think that with all of the coriander added and the de-glazing of the pot this recipe will cement its place as best chili ever.

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Julia

Cooking Level: Expert

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