A Great Chili Recipie! My family LOVED it the first night but they really enjoyed themselves when we finished the left overs later in the week. The seasonings get a chance to really bring out the best in the chili. I would recommend fixing this dish but actually serving it later in the week. Now that its Fall my family is looking forward to Red Death Chili :n)

Spicy and very flavorful. Adding beans lends good texture and good nutrition without changing the flavor. The best way to make it is to marinate the meat overnight for at least 12 hours, then saute the meat in the morning. I used 2 saute pans simultaneously to cut down on the time I was standing over the stove; that's a lotta meat to brown. Put all the ingredients into a crock pot and simmer all day in on low.

This is THE best chili I have ever made or eaten! This is going to be a family standard in the winter. It is pretty spicy and we liked that. Thanks for sharing!

Fantastic recipe! I actually won a chili cook-off using this one. Be sure to only use the amount of peppers you're comfortable with.

I'm not really into super hot stuff so I didn't add the jalapenos. That could be why I didn't think it was as good as everyone else. I was looking for a beanless chili and thought I'd try this one; it definitely was not worth the time and effort it took to put together-thanks anyway.

We love chili and we love this recipe. I has enough ingredients that you can leave some out, substitute others or add something different and still have a great meal!

This is definately better the next day. The heat in this varies on what type of salsa that you use, and how many peppers that you put in (I used serrano's and jalapeno's and it still wasn't hot). My husband didn't care for it as much as I thought that he would (said it looked like dog food), but again, he didn't try it the next day. I added quite a bit more chili powder and cumin to get the taste that we are used to, but didn't need the ice cream. Thanks jibefan!

Great Chili, I added 2 cans of black beans and 2 cans of red beans, because it's not chili without beans (according to my husband). Also, I cut back on the jalapenos a bit, since I'm wimpy.

I didn't have any jalapeno peppers but made the rest of the recipe as is. WOW! Spicy, but really good. This is the chili recipe I will be using from now on.

I finished preparing this chili yesterday. It was difficult with a house full of little children. I hoped that all that prep was worth it. Since this dish would be served to little ones, I had to eliminate some of the spiciness. Could that have such an effect on the taste? The chili was good but not fabulous after simmering on low in a crockpot. However, now that it has spent it's night in the fridge, the family is going crazy! Even my 1 year old is eating it! Yes, it passed the kid test and earned five stars. We are eating it with our Fritos, cheddar cheese and a football game. It was defintately worth the prep time and I'm sure to make it again.

Excellent, but definately a make ahead meal. So much better the next day. I would add beans as well, either kidney or black beans. Maybe some corn too.

Very good chili! The best I ever made! Well worth the prep!!

This chili is excellent! The only change I made was using a small can of jalopenos chopped up and I also added a can of kidney beans and a can of black beans as well. I made it a few months ago for a Grey Cup Party and the whole pot was devoured with many compliments(and here I was hoping for leftovers for lunch the next day) I'm actually going to make it again today to take on a ski trip.

My husband and his friends loved this! I have looking for a good chili recipe... thanks!

This made a HUGE pot of chili (I also added 4 cans of pinto beans and 1 can of black beans 40 min. before end of cooking time) that I took to my family potluck. I was worried about having lots of leftovers since we also had turkey, chicken, steaks, and numerous side dishes... to my delight, by the end of the potluck everyone was raving about the chili, and there was less than one small bowl left in the bottom of the pot! Thanks so much for this unbelieveably tasty recipie. From now on, this is definitely my chili of choice :)

FANTASTIC!! Never made anything but a ground chuck chili before and now i'll never use ground chuck again. This was outstanding. Not too spicy...just a little kick. The key is letting the meat marinade overnight in all those spices. The only change I made was to cook it in my crockpot. Cooked for 6 hours and the meat was so tender it just fell apart so it was almost shredded. Made alot so I gave some away to family and friends who are raving about it! Thanks for a great recipe.

Absolutely the MOST FANTASTIC chili! I serve it every other Friday night when my husband and I entertain 8 very hungry, very chili-loving guys. I have never cooked a better chili recipe - not even when experimenting with chocolate or beer. Spicy and very flavorful. Adding beans lends good texture and good nutrition without changing the flavor. PS - The best way to make it is to marinate the meat overnight for at least 12 hours, then saute the meat in the morning. Word to the wise - use 2 saute pans simultaneously to cut down on the time you are standing over the stove. Put all the ingredients into a crock pot and simmer all day in on low.

This is good chili, but it's not hot. I used 3 jalapenos and 1 habanero. After making exactly as the recipe calls for, I added six cans of kidney beans because chili to me is with beans! Then more jalapenos and 2 more haberanos along with more chili powder and now there's some spice!