Recipe by RICHARDWROSS
"Easy chili recipe for a large number of people."
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2 (29 ounce) cans
2 (28 ounce) cans
peeled and diced tomatoes
lean ground beef
1 (32 ounce) bottle
hickory smoke barbeque sauce
4 (15.25 ounce) cans
kidney beans, undrained
2 (1 ounce) squares
unsweetened chocolate, chopped
I entered a chili cook-off and WON 1st place! I halved the chili powder (actually I used a generous 1/4 cup), and used about 18oz of Hunt's Hickory Brown Sugar BBQ sauce. As for the sausages, I used hot (spicy sausages) and removed the casing before cooking the ground sausage meat. I cooked it for a total of 4 hours and have had several people ask for the recipe within hours of winning. It was just the right spiciness, just the right sweetness (not too sweet) and turned out fabulous! Great recipe!
Just didn't care for this chili. I like things sweet but this was too sweet. I cut the recipe in half and used a 12 oz bottle of BBQ and it was still too sweet. I added sauteed green peppers and onions and lots of other things to try and "fix" the taste but this was really pedestrian chili. My husband said it was "fine" but that's not what I'm going for. Sorry.
This chili took second place at a recent chili cook-off that had fairly stiff competition (7 other decent entries). Of course, what makes this particular recipe a “winner” is its novelty. Who doesn’t enjoy chocolate? So here are my tips for taking a prize with this recipe:
(1) Give it a good name that includes the word chocolate. No offense to Rick, but call it something like “Chocolate Chili Cha Cha”. This also warns away anyone who may be allergic to the key ingredient.
(2) Offer two toppings only: sour cream and shaved chocolate. (Let the competition keep that dull cheddar cheese.)
(3) Add a few dashes (or more) of cayenne pepper to give it a little pep.
(4) Cut back on the BBQ sauce as others suggested, but consider adding ¼ cup of brown sugar. But be careful: don’t make it too sweet.
(5) Add more beans (as I did) if you feel the meat to bean ratio is too large.
(6) Make it 36 to 48 hours prior to the competition to allow the flavors to meld.
Also, many people commented that the chili reminded them of a mole (MOH-lay) – a traditional Mexican sauce served over chicken or turkey that incorporates chocolate but is not typically sweet. So, you may want to consider serving it with hot corn tortillas (instead of corn bread). The idea is to set your chili apart from the rest of the competition. Good luck…and may the best chili win. Yours. [One last note: I sliced the onions into thin rounds and sautéed them in a little of the bacon grease. Delicious.]
I entered this recipe in a Chili CookOff and won two prizes. One for "Best" chili and the other for "Spiciest" chili. I reccommend adding fresh jalepenos and a little garlic. I also would change the BBQ sauce to a brown sugar based BBQ 16-18 oz. bottle. Overall it was a favorite.
I made this for a chili cookoff last night and won 3rd place! It really is good BUT all the reviews about decreasing the amount of BBQ sauce were right on the money. The chili tastes a little like BBQ. I would at least halve the amount of sauce. It is really flavorful!!
My husband loves Chili. Me...not so much. I generally make it when I want something fairly easy and need to stock up the freezer with left-overs for future busy nights. However, this recipe was excellent. I consider myself a pretty decent cook but chocolate? Well, I could not fathom this ingredient making so much difference in a dish but I read the reviews and decided to test. Very nice addition and now I'm dreaming of using in other recipes for depth. Spicy sausage was a very nice addition as well. Thanks for the post, this one is a keeper!
I made this for a Chili Cookoff and won the grand prize, 20 our of 23 votes! The BBQ sauce and bacon were wonderfull flavors! I also made a zapped in a food processer sour cream and cilanto for the top, soooooo good!
I've made this twice now, the last time was last month for a large family gathering. Everyone commented on how great it was and wanted the recipe. My husband and I both agree it was the best chili we've ever had. We froze a bunch of it and have been using it over nachos, and added to velveeta cheese dip for holiday gatherings. YUM! I made the following adjustments:
- For the spicy sausage, I used one pound of hot and one of mild
- Added one additional 12 oz can of diced tomatoes with jalapeno peppers
- Added a dash of cayenne pepper
- Used brown sugar bbq sauce instead of hickory smoked
- Used three cans of kidney beans instead of four, was plenty!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 237
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