Reviewed: Nov. 27, 2007

OMG . . if you are looking for a chili recipe that doesn't take all day to cook, this is the one! It is fabulous. The only things I change is I add 2 cans of kidney beans and one can of black beans and only half a jalapeno.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 25, 2007

Seriously this was such a great recipe. Like others I was immediately intrigued with the ingredients and I'm so glad I decided to go ahead and try it. I did make a few alterations so here goes: 2.3 lbs ground beef (instead of gb AND sirloin) 1 12 oz. Michelob Amber Bock beer 2/3 cups brown sugar (and it WASNT too much!) Only 3 cans of beans: one chili, one light red kidney and one dark red and for the chilis I used 4 large hot finger peppers and it was just the amount of spicy to taste great and keep your mouth warm Other than that I followed the exact recipe. It was delicious! Thanks so much for posting it!

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katybelle

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Reviewed: Nov. 25, 2007

Oh my Gosh can I say this is the best Chili I've ever had! A girl from work brought it in and all I can think about is making this chili myself. I just don't like beans so I will make it without beans.

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Shannanny24

Cooking Level: Beginning

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Reviewed: Nov. 16, 2007

I am making this again because the first time it was ruined from all the sugar. Update: I made it again and it was not good. It had a tinny taste and the spices were not enough to cover that up. I guess my search for chili continues . . .

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Nov. 14, 2007

Absolutely horrid!

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CHARLEY76

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Nov. 14, 2007

This just might be the best chili I've ever had! I used Sam Adams Black Lager for the dark beer, and oh, what flavor and aroma it gave to the chili! You must also top it off with shredded sharp cheddar, a dollop of sour cream, black olives and a slice of sweet corn bread. YUMMY! Perfect for cold weather!

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Flip-Mode

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Reviewed: Nov. 11, 2007

I was very intrigued by the ingredients… and am sure glad this recipe caught my eye. It is great! My only adjustment was to use ground turkey and I cut back a little on the peppers. (I’m a wimp!) Thanks, Bob!

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Lu loves to cook!

Living In: Seattle, Washington, USA

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Reviewed: Nov. 10, 2007

I have never made chili and haven't had it in probably 15 years so I waited to review it until I got real chili eaters to taste it. RAVE REVIEWS. I almost made it in the slow cooker and I'm glad I didn't because of the amount of liquid. I cut the brown sugar to 1/8 c. based on other reviews and cut to two peppers but will use 4 next time. Only used 2 cans of beans in the hopes that my bean-hating husband would try it (no such luck). I cooked it longer than suggested just to make it a little thicker. If I'm being honest, I ate it for dinner, breakfast (yes, breakfast) and dinner again. Already sharing the recipe. Thank you!!!

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njgator

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Reviewed: Nov. 10, 2007

This is one of the best chili I have ever made. Don't be put off by the ingredients..sounds weird but it makes for a great full bodied chili. The only thing I'd changed was the amount of brown sugar..I think I'd only used about 1/4 of a cup and I didn't use sirloin. I'd just used 2 pounds of extra lean ground beef instead. Also after I'd sauteed everything and let it simmer for about 10 minutes on the stove I'd transfered it to my slow cooker. This one is a keeper.

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WENDY_SU

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Reviewed: Nov. 5, 2007

Good Lord! This is some good stuff! I followed it almost exactly except for the following: 1) 2 lb ground beef just because I didn't have any sirloin; 2) Used 1/4 cup brown sugar as per other suggestions; 3) Did not use as much salt; 4) Used 1 can each: dark red kidney, light kidney, black beans, pinto beans; 5) Did not use hot peppers.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Nov. 5, 2007

Outstanding -- no changes necessary, but do following the directions as written

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AmberM

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Billerica, Massachusetts, USA

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Reviewed: Nov. 3, 2007

Yum yum yum.... This is a fantastic recipe!! Please do try this recipe as written to start. The combination of coco, coffee, and dark beer may sound strange but it is really great!! I didn't have any beef broth on hand so I used chicken broth. Do try this recipe. You will not want to go back to any other chili recipe!!

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MrsLatimer

Cooking Level: Expert

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Reviewed: Nov. 2, 2007

Made it the night before for Halloween and didn't change a thing! Only omitted the ground beef and it still came out wonderful-everyone liked it. Served it with the Taste of Home bread bowls-Superb!

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ROSEWATER

Cooking Level: Expert

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Reviewed: Oct. 31, 2007

This is a delicious chili! It turns out dark and rich, the combination of sirloin and ground beef gives a nice texture combination. I would add more hot peppers next time as I like a spicy chili. It is definitely on the sweet side which I like but be aware if you don't like sweet chili reduce the sugar.

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stamarex

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Everett, Washington, USA

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Reviewed: Oct. 30, 2007

My husband wont let me make any other chili. He begs and begs me to make this. So I make a gigantic batch and freeze it. That way I can have some on hand when ever he gets that crazed "I need chili" look in his eye.

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Chef Ristine

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Oct. 30, 2007

I cut the brown sugar to 2 Tbsp but it was too sweet for me. It did come in 2nd at a chili cook off at a friends Halloween party! It was good but I prefer spicy to sweet so I probably won't make this again.

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LOIS1426

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2007

We thought with the strange combination of ingredients it could just work. The flavor was interesting, but not what I usually have in mind when I think "Chili". We made WAY more than 8 servings and had to cut the two remaining cans of beans because the pot was full. The flavor is interesting, but way too sweet. I don't think we'll be attempting this one again any time soon. It's too complex for the strange result.

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GoneSideways

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 22, 2007

I made this the day before a party and thought it was just so-so. However, I froze it and heated it up a few days later. It was so much better! It's a great recipe, but improves with time. I thought it was missing something, so I added a little hot sauce and more salt. Wonderful with fritos or tortilla chips and cheese to top it off!

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twesolich

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Reviewed: Oct. 21, 2007

Took it to a potluck and it was a hit!! People were asking if it was a secret recipe. Chili is our friends favorite food and he declared this absolutely fabulous!! We made it in the crock pot and there was not room for the whole bottle of beer so we only used half, but that was all we changed and it was great. It is not a thick chili but has more liquid than most, which I like.

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