Reviewed: Jul. 22, 2007

This is a great basic chili recipe which I've made over and over again. I usually make a full pot then freeze it into smaller portions to eat later since it's just myself and my husband. Used to take it to work with us for lunch and actually had people stop and ask to try it...or if we'd bring some in for them too :-)

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txblond

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Frankfurt Am Main, Hessen, Germany

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Reviewed: Jun. 25, 2007

yuck...too sweet for one thing...and just had a bizarre taste I thought. I had to add an entire package of taco seasoning just to give this a little kick (and yes, that's even with 1 tsp of cayenne)

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Jun. 22, 2007

Absolutely THE best. One word of advice. Cut the sugar in half--then proceed to taste. (You can always add more but you can't take away). I used 2 seeded jalepinos and diced red and green bell pepper. YUM!!

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Diva

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Jun. 17, 2007

Amazing Chili recipe and a real crowd pleaser. I make this chili at least once a month and never tire of it. Leftovers freeze well and we have a new family favorite with the leftovers - we serve this over noodles with grated cheese, onions and pickled jalapenos. . .sort of our take on Cincinnati style chili.

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Michele

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Reviewed: Jun. 12, 2007

Best Chili ever. I have made this many times, and love it so much.

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*Sarah*

Cooking Level: Intermediate

Living In: Franklin, Massachusetts, USA

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Reviewed: May 8, 2007

This chilli ROCKS!!!! This is just one of the most devine things I have ever tasted. I've made it sooooo many times. I reduce the amount of chilli powder though 'cause I'm a woose. But I LOVE IT!!!

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jodygjacksmum

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Reviewed: May 3, 2007

very nice and spicy. Hubby liked this but preferred my chili

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NICKIG

Cooking Level: Intermediate

Home Town: North Shore, Auckland, New Zealand

Living In: Jasra, Capital, Bahrain

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Reviewed: Apr. 18, 2007

This chili is amazing! I've been making it for 5 years and I wouldn't change a thing! If you do make it - please follow the recipe as is. Some of the ingredients seem unorthodox where chili is concerned, but trust me and many other reviewers when we say that it really is the best chili ever!!

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JennytheCook

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Reviewed: Apr. 1, 2007

This is an awesome chili! It has a nice, rich flavor. I wouldn't cut down on the sugar one bit. The sweetness offsets the heat of the peppers perfectly. I used two cans of kidney beans, a can of black beans, and a can of pinto beans. I also left out the serloin. Otherwise, I made it exactly as written, and it was fabulous. For the peppers, I chose two anaheim peppers and two jalepenos. This chili goes great with cornbread!

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alaskan_turtle

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Reviewed: Mar. 24, 2007

Excellent! A real crowd pleaser!

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Bjoern the Horrible

Living In: Frankfurt Am Main, Hessen, Germany

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Reviewed: Mar. 18, 2007

Great Recipe. Even my kids love it.

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Fabi

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Reviewed: Mar. 12, 2007

Great recipe! I only added 1/2 the cans of beans and it was sooooo good! Very spicy and makes a great dipping soup for grilled cheese sandwiches! I didn't have a dark beer and used a light-colored one instead and it was terrific! Definately my new go-to chili recipe!

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Cara A.

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Reviewed: Mar. 10, 2007

We've been making and sharing this recipe for 3 years. There's not a better chili recipe out there. This one is king!!!!! The only change we make is increasing the beef sirloin from 3/4 pound to a full pound. Try this recipe and you will be a fan yourself. Thanks Bob for a great recipe!!!

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ELAINE22

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Reviewed: Mar. 4, 2007

Very good chili recipe. Coffee and cocoa in chili? I was skeptical, but it really is quite good. I prefer this recipe to others on this website (though the Boilermaker is also very good).

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Ken from KC

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 26, 2007

This was pretty good. I added another can of tomato paste to make it thicker.

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Lisa

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Reviewed: Feb. 11, 2007

This was an excellent chili! Delicious and better the next day. I advise to make ahead & let the flavors really come out. I used green chili peppers 5 rather than 8 (I doubled the recipe). It had just the right amount of heat for us. I like a sweet chili with some kick but not enough that you are sweating. This was perfect. The sirloin made a richer heartier chili. I didn't have a dark beer so threw in some regular Budweiser. Will make again. Additional info as of 4/18/07 - Okay, have made this again... Even my 2 yr old can't get enough of it! You have got to make this chili. I do not add the cayene pepper until the end and add little by little until I get the heat that I am looking for. I am going to make this for a chili cookoff in the fall.

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Janet P.

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2007

Delicious Bob !! thanks for the recipe !!! Didn't make any changes to the recipe - got rave reviews from everyone at the Super Bowl Party !!

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Johnnie's Squeeze

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Feb. 6, 2007

I thought that I was going to have a surefire hit on my hands with this one just from reading all of the great reviews, but I was pretty disappointed with this. I don't eat chili but I made it for my superbowl party, and everyone who ate it either said that it was missing something or that it was "only ok". It also never really thickened up at all, even after adding quite a bit of corn starch. Not a bad recipe by any means, but I probably won't be making this again due to the expense and the lackluster reviews it got. The only changes I made were to cut the brown sugar to 1/4 cup, 1.5 lbs of ground beef and 1.25lbs of cubed sirloin, and I used two cans of beans (drained) instead of four.

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JENIQ

Cooking Level: Expert

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Reviewed: Feb. 2, 2007

I was a little unsure with all of the odd ingredients but was pleasantly suprised with the outcome.

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A.J.

Cooking Level: Intermediate

Home Town: El Dorado Hills, California, USA

Living In: Washington, D.C., USA

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Reviewed: Feb. 1, 2007

I LOVE this chili. A great sweet dark chili. I have made this several times but increase the number of chili peppers (a lot) and I don't bother to remove ribs and seeds for extra heat. I also use one bottle of guinness in place of the beer and coffee.

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CLAIREB

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