Reviewed: Feb. 7, 2011

This recipe was a big hit with my Super Bowl crowd. The only problems I had was that the meat was not soft enough from the recommended oven cooking time. After 90 minutes it was still not fork tender so I lowered the temperature to 325 for an additional hour and it worked magnificently. The seasonings were perfect. This recipe made a huge amount of chili and my guests were all able to take home leftovers. By the way I made this chili the day before to let the flavors develop and then reheated it in my slow cooker for game day.

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8 users found this review helpful

Reviewer:

RobynL

Reviewed: Dec. 4, 2010

As a Huge chili lover, I have to try this soon. I will however smoke my chuck roasts and ribs and try it that way. I have always used ground beef and sausage in my chili, but this sounds better. Will let everyone know how it went.

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16 users found this review helpful

Reviewer:

JimE.

Cooking Level: Intermediate

Home Town: Williamsport, Pennsylvania, USA

Living In: Cherry Hill, New Jersey, USA

Reviewed: Aug. 4, 2010

I use 2 pork shoulders in place of the ribs, increase the seasonings and time in the oven. The result is a huge amount of tender yummy chili. Love this!!

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17 users found this review helpful

Reviewer:

CarleneF

Reviewed: Apr. 25, 2010

I've made this 3-times and get raves about it. My wife doesn't like the flavor of chocolate in this. One time I made it without chocolate and it still got raves.

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14 users found this review helpful

Reviewer:

Doug

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Menomonie, Wisconsin, USA

Reviewed: Mar. 13, 2010

This was a great recipe, will never used ground beef again!! I did change the pork chops for bacon, and added some green pepers and corn. Was yummy!!!

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11 users found this review helpful

Reviewer:

chrissysayshi2u

Cooking Level: Intermediate

Reviewed: Feb. 5, 2010

I've made this recipe for years and was surprised to find it here. However, this recipe has some errors from the original published recipe from 2004. The chuck roasts should be 2, 4 lb beef chuck roasts and 2.5 pts of country style pork ribs....for a total of 10.5 pts of meat. I generally slow-roast the meat at 300 for 6 hours but cooking at a high temperature also works well if you are in a hurry. Great for a cold winter day when you want to add a little extra warmth to you house while cooking

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8 users found this review helpful

Reviewer:

reh

Reviewed: Jan. 3, 2010

Delicious. Time consuming, but makes a lot. Needs extra spices to taste

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9 users found this review helpful

Reviewer:

bluis

Reviewed: Jan. 2, 2009

I made this for New Years eve and everyone really liked it, but I did add cayenne to it until it had some real bite. It is more work than the usual recipe, but with extra heat it is really good.

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14 users found this review helpful

Reviewer:

Ritak96

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

Reviewed: Oct. 1, 2008

My husband actually gave it a thumbs up which is not typical of him. He just asked for it to be spicier but w/kid I have to make it more neutral. I didn't have any tomatoes so I blended up some cherry tomatoes from my garden and supplemented with a mild salsa. It turned out pretty well. I also just used some leftover pork roast and a can of beef chunks. I'd make it again.

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14 users found this review helpful