Reviewed: May 25, 2008

This is an excelent chili. I didn't do anything different to it but just eat it. I believe if I had of been at the Alamo, I would not have participated after eating this chili because I would have found a pillow and went to sleep. That's how great it is. I rate it a "10".

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helanajean

	Cooking Level: Expert Home Town: Compton, California, USA Living In: San Jose, California, USA
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Reviewed: Feb. 3, 2008

I've never cooked a chili before, but thought this one looked good for an entry into our Church Chili Cook-off. I followed the recipe almost to the letter. I did add about half a cup of Youth Juice (fresh berries & seaweed), a little red wine, and one Habanero chili. My wife did the shopping, and my daughter was the official taster. We cooked it Friday nigh, let it sit off heat until Saturday noon, then re-heated & added the flour. Result? First place in the contest. Great chili Daddy!

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peski


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Reviewed: Jan. 2, 2008

I've always heard that when having a party, never try a new recipe. Well, I'm glad I went out on a limb to risk trying this chili for the first time for a New Year's Eve party my husband and I had. I followed it to the letter, and thought the beef was going to be too tough to eat when it was done (the cubes were cut by the butcher and were quite large). As it cooked, however, the meat got very tender and all of the spices and the rest of the ingredients melded together for one of the best chilis I've ever had! Thanks for posting this one--and thank daddy for us! It's a keeper!

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NALLARD


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Reviewed: Dec. 16, 2007

sorry, i've had better chili at waffle house.

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THEDAD

	Cooking Level: Intermediate Living In: Covington, Louisiana, USA
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Reviewed: Nov. 9, 2007

Excellent! I followed the recipe exactly, only I made it for 5 servings instead of 20 (2 lbs beef). Then after a bit of tasting and pondering I added a couple splashes of lime juice, a generous pinch of sugar, chopped wild onions and some fresh cilantro, and upon serving topped with sour cream, cheddar cheese, a few bits of wild onion, a thin half-round slice of lime and a spring of cilantro. Excellent aesthetics combined with great flavor!

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giraffebait


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Reviewed: Oct. 28, 2007

This was pretty good stuff. I think that it was actually better the next day. Don't skip out on the masa harina. That really pulls it all together. I used a combination of New Mexico chili poweder and California chili powder. It didn't seem to have enough cumin taste for me. So I added quite a bit more after tasting it.

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ASTCLAIR1

	Cooking Level: Expert Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Oct. 27, 2007

Best chili I've had in a long time! Loved it! Thanks for the recipe.

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Dani


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Reviewed: Oct. 14, 2007

let me say that I was scared to cook chili. I thought there were only 2 kinds, good or bad, and this one is GREAT. I cooked it and served at work, I cut the recipe in 1/2 but there was no need because it went FAST! Way to go DAD! As a fellow Texan...thanks for the recipe ya'll!

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Texasgirl


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Reviewed: Mar. 2, 2007

very good chili...only needed to use one pot. easy to make

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Gary C.

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Cedar Falls, Iowa, USA
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Reviewed: Jan. 20, 2007

Yum! Nice and spicy, but not over the top. Great flavor. One of the best chilis I've had. I scaled to use 2 lbs. beef, and used lean ground beef. Here are the minor changes I made: I added a bit of liquid smoke, used V8 instead of tomato sauce, used regular paprika, left out the jalapenos, and didn't need the flour as I just estimated the water. I added a little ground black pepper, forgot the oregano, and cooked in a crock pot on low for several hours instead of simmering, for convenience's sake. Also--I'm Texan and agree about the "no beans" rule, but my waistline disagrees so I added one can of ranch beans and one can of kidney beans, drained but not rinsed. My husband loved it, said he could eat it every week. It was too spicy for the kids. Thanks for a great recipe!

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SB2323

	Cooking Level: Intermediate Living In: Austin, Texas, USA
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Reviewed: Jan. 16, 2007

This was pretty good. My husband and kiddos really liked it. I started it out in my electric skillet since I already had that out from breakfast. It makes alot! I then moved it to my crockpot and let it simmer while I ran some errands and picked up my kids from school. I could not find ground red chile pepper, so I assumed ground chipotle pepper would work. I added about 3 tablespoons of that and it added a smoky flavor. It kinda reminded me of hot dog chili due to its consistency. I took a poll of who wanted beans in the chili, but nobody did. True, being from Texas, we just don't typically add beans to our chili. All in all, pretty easy to make and filling. My kids even asked for me to send it to school with them so they could heat it up for lunch!

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STEGELER


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Reviewed: Nov. 14, 2006

I researched chili recipies on this site and found this one that I especially liked. We were having a Chili cook-off at church and I wanted to enter. I made this recipe exactly as it is written and I won 1st place. I was so excited. I was totally honest and told them where I found the recipe and the name of it. I won a little chili pepper cowboy. Thanks for the great recipe: everyone at church wants it. This chili had the most outstanding taste of any chili I had ever eaten.It isn't too hot either; just right. Thanks again!!! I will make it over and over!

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annalee888


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Reviewed: Sep. 24, 2006

Absolutely the best chili I've ever put in my mouth. We are taking it to a Church Chili Cook Off tonight and I think we have a winner. We cut the recipe in 1/2 and had a full crock pot. We'll be making this again. We backed off just a little on the spices, but not much and chopped the jalapeno fine and added the whole thing(no seeds). Thanks for the GREAT RECIPE

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TEXSUE

	Cooking Level: Professional Home Town: Tarkio, Missouri, USA Living In: Houston, Texas, USA
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Reviewed: Dec. 4, 2005

Used Chili meat...yuck, won't do that again. Overall, my family just didn't like it.

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Colsen


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Reviewed: Sep. 11, 2005

This was amazing! It had a wonderful smoky flavor- not too tomatoey. I made it with stew meat (beef chuck cut into small pieces so it wasn't too tough) and no beans. I wasn't sure what type of mild chili powder/ground chile to use, so I used some ground New Mexico chiles (rather than the store-brand chili powder that already has the cumin and garlic mixed in) and just a little cayenne (not the full amount of ground red chile pepper that the recipe calls for) and it was plenty spicy with a fantastic flavor. I also did not add the full amount of flour as it was plenty thick, but the masa also added a very nice flavor. Goes very well with Amusement Park Cornbread from this site.

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Reviewer:

Anne Cole


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