Reviewed: Oct. 21, 2007

Awesome chili. The only thing I changed was the brown sugar. Using only 1/4 cup is the perfect amount.

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Reviewed: Oct. 20, 2007

I'm not looking any further for a great chili recipe after finding this one. Like others I decrease the brown sugar (I use 1/8 c); sometimes I add the jalapenos & sometimes not, depending on whom I'm serving. It has an incredible complexity and depth of flavor. My whole family loves it. It's definitely worth 5 stars in my humble opinion.

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Janscooking

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Reviewed: Oct. 16, 2007

the BEST

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Patrice

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Reviewed: Oct. 14, 2007

Good recipe! It makes a ton, so be sure you have enough people around to eat it up! It was pretty spicy (without the jalepenos) because I added an extra tsp of cayenne. It was JUST RIGHT! Nice recipe!

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SistaMaggie

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA

Living In: Bethel, Alaska, USA

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Reviewed: Oct. 8, 2007

If I could give it 6 stars I would.

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CIRCUSGEEK

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 4, 2007

The amount of chili peppers and cayenne pepper worried me so I cut back to 1/4 the pepper. The results were GREAT! Wonderful flavor.

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Mike M

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Reviewed: Oct. 4, 2007

The description mentions ground cumin, but the recipe calls for cumin seeds? I used cumin seeds but will definitely switch to ground next time around. I love the depth of flavor in this chili and will definitely make it again. I halved the sugar and will probably use even less next time as well. The only big change I made was to use fire roasted tomatoes, which were delicious.

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SpicyBoston

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 2, 2007

I have been making this recipe for several years and my husband thinks it's the best! I like other reviewers halve the sugar, and also use 2 jalepenos...4 is way too hot for me. The heat and flavor increase by the second day. I always make it with the homesteader cornbread recipe also on this site! YUM! Perfect for a rainy day!

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TAWNIE44

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Reviewed: Oct. 1, 2007

simple & amazing! we have made this... ok my husband has made this many times! Usually when famiyl is over for dinner it is a great make ahead of time meal. It takes some time to prepare all the ingrediants but once its in the crock pot dinner is as good as done! The mixture of flavors & textures just wonderful! I have printed & given this recipe to many friends family & co workers.

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jenniferpfromkc

Cooking Level: Expert

Home Town: Manassas, Virginia, USA

Living In: Olathe, Kansas, USA

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Reviewed: Oct. 1, 2007

This could be a personal preference on the sugar--but MUCH toooooo sweet. Made exactly as stated other than omitted all but one jalapeno pepper and added a can of green chilis for myself(kids and husbands heartburn) and forgot to buy the dark beer so I used regular Coors Light. I love my chili hot--so perhaps not getting to add all the peppers made a difference in the sweetness factor??? I keep eating it--but NONE of family was impressed. Sad to say buy they would rather I buy Chilo-O mix than try any other homemade recipes. (Not that I will listen!) The best one I have found so far has been the copy cat Wendy's chili recipe and I still have to tweak---any other suggestions?

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sunshine

Cooking Level: Expert

Living In: Guntersville, Alabama, USA

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Reviewed: Sep. 29, 2007

I served this for dinner and got raves. I'm not a beer drinker and was afraid it would have a "beer" taste. Instead it gave the chili a nice flavor after it had simmered. I'm looking forward to tasting the "next day" leftovers.

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TRUCKERBOO

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Sep. 29, 2007

I started making this 6 yrs ago for Penn State tailgates- and haven't stopped since! My only tweak is nipping the sugar a bit and adding sausage instead of steak. THE BEST!!! Thanks Bob!

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psutina

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Reviewed: Sep. 28, 2007

Ive made this several times. Every time I have people begging me for the recipe or to make it again. I enjoy it because I can change the way I make it, and measuring isn't nessisary.. Only thing I change is brown sugar, just a little works. Otherwise it tends to be a little to sweet.

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Jana

Cooking Level: Expert

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Reviewed: Sep. 28, 2007

An excellent basic chili. I took this camping and was a great meal by the campfire! My only modifications were to omit the salt and 6 oz of tomato paste (to cut back on the sodium). As with all chilis, I try to make it a day before and serve the next day to allow the flavors to blend.

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APRILJD

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Reviewed: Sep. 27, 2007

This Chili has a great taste and great bite. I wowed my family with this one. I cut the coffee and sugar in half and only used ground beef. Next time and there will be a next time I may cute the heat down a little for the kids. Overall this is probably the best beef chili recipe I've seen.

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Snowyclouds

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Reviewed: Sep. 27, 2007

Followed the recipe exactly, loved it. Guests loved it. Will make this again...I love the complex flavor, yet it still tastes like good old chili. Next time I will definitely halve the sugar, as others have suggested. (I also made this with Homesteaders cornbread from this site...YUMMERS!!)

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princesslane

Cooking Level: Intermediate

Home Town: Belfair, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Sep. 24, 2007

Absolutely delicious! Won 3rd place in my company's chili cook-off (which really means 1st since we usually award our clients)! Slight changes to suit my tastes, however. I dont like the texture of beans, so as filler i substituted hominy (mexican corn) instead. i also omitted the cayenne pepper because i ran out. the recipe is a little sweet (the way i like it), so to make it more savory, i also added 1 pound of smoked bacon, cooked, but not crisped. Pair it with sweet cornbread (there is a great recipe on this site that i used with this one) and you have a winner!

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anelastar

Cooking Level: Intermediate

Home Town: Calexico, California, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 23, 2007

This is more complicated than other chili recipes but it is very good. Sweet for chili.

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JEST

Cooking Level: Expert

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Reviewed: Sep. 20, 2007

I have made this recipe for over a year now. It is by far the best I have tried. Iuse lorna eby's suggestions and also up the steak amount. No peppers (kids). It is now part of our xmas eve tradition. Thanks!

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SHESHESHE

Cooking Level: Intermediate

Home Town: West Des Moines, Iowa, USA

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Reviewed: Sep. 17, 2007

Really is an awesome chili recipe, I couldn't stop eating it the next day! I had to try this one after everything I read. I actually doubled the recipe, and started to be a little nervous once I put everything together in the pot because some of the ingredients are kind of different, but like all the other reviews say, it works and really is very good. Definitely tastes better after sitting overnight in the fridge. I used all ground beef instead of cubed steak and used ground cumin instead of cumin seeds (used about half as much also). Thanks for the great recipe!

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joannet

Cooking Level: Intermediate

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