Reviewed: Jun. 20, 2009

Tastes like home! This recipe was great, but I like my chili a little more spicy, so I doubled the jalepenos and added cayenne (about the same amount as the chile). Turned out great, and I will definitely be making it again.

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atomeve

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 20, 2009

Substituted ground beef (80%) and less poundage per serving. Think I used like 2-1/2 lbs on a scaled to 10 servings. Also didn't use jalapenos's (kids don't like hot) nor masa harina flour. Still came out pretty good and going to make it again tonight!

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ALCDO

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Reviewed: Feb. 8, 2009

I made this recipe for a chili cookoff at work last year. I left out the jalapeno (didn't have any). I cooked ground turkey in beef broth, didn't add salt or water because it was in the beef broth. I doubled the garlic, cut the ground red pepper in half (some people don't like it really hot). I used tomato puree instead of tomato sauce. I came in third. I think if I had added beans I would have ranked higher. I'm making this again this year with two kinds of beef and other changes. I can't give away all my secrets yet but will post again if it is a success.

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BLUEKANGAROO72

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Reviewed: Feb. 3, 2009

I did not like the amount of tomatoes in this recipe and will probably cut them down next time

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Amanda P

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Reviewed: Jan. 28, 2009

I thought it was really tasty, exactly like I would have wanted. Full bodied and spicy. They only thing I did different was to drain the fat after the beef browned, and replace it with 1/2 cup of water when adding all the spices to make it less greasy. I also used olive oil instead of bacon drippings. It was delicious!

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Mom's Binky

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Reviewed: Jan. 20, 2009

I wasn't too impressed with this at all. I thought it was overly spicy and greasy.

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James

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Reviewed: Dec. 19, 2008

OK folks, I've Judged chili contests and have a number of chili recipes that I use for contests and gatherings. I made this recipe for an Engagement Party last night and had numerous compliments. Three adjustments I made, double the cumin, increased the jalapenos to 1 and 1/2 and finely chopped them and cooked it for 3hrs. The increased cooking time took the meat from OK to melt in your mouth tender and the consistancy required no masa. No one had less than two bowls. Great recipe for those that don't like beans. Thanks "Daddy"

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sxarnold

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Reviewed: Dec. 8, 2008

This is the real deal- I'm a homesick Texan and we loved this recipe.I tried it because a "real Texas" chili does not have beans- only as a optional topping. My 6 and 8 year olds were leary at first, we told them it was enchilida stew and then they devoured it. I made a double batch so that I could use the extra as enchilida sauce, but there weren't any leftovers!! This is chili contest material, thank you so much!!

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Wainy

Cooking Level: Expert

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Reviewed: Dec. 7, 2008

I made this chili last night for Men's Night at our church. I was skeptical about making such a hugh amount. The crock pot left with 6 quarts in it and came back empty. I still had a lot left over for my family and then some to put in the freezer.I did omit all of the hot ingrediants, used 8 TBS of chili powder,regular paprika and regular oregano and no jalapeno. It is the perfect chili for myself because I cannot tolerate spicy food. This is the first time I have made Chili from scratch so please tell your Daddy thanks so very much. I do believe if they had this at the Alamo we would have won!!!

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Frankie Jane

Cooking Level: Expert

Living In: Crosby, Texas, USA

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Reviewed: Nov. 23, 2008

I've made this recipe twice. Once using the chopped beef, and once using the coarse ground beef. We liked the ground beef better. This is the best tasting chili I have ever made. We took it to a football tailgate party and not a speck of the chili was left. It is really, really good!

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Kathy

Cooking Level: Expert

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Reviewed: Sep. 14, 2008

This was the first time I made chili from scratch! It came out wonderful and everyone loved it! Will be making this again!

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SKYBIRDSNPLANES

Cooking Level: Intermediate

Home Town: Morro Bay, California, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 11, 2008

I made this but ended tweaking it quite a bit i use WAYYYY more chili paowder and cumin and had to add a lot of water it called for too much masa. I did like the end product though.

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phat1tanker

Cooking Level: Intermediate

Living In: Waco, Texas, USA

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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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Daddy's 'If They'da had This at the Alamo we would'ha WON!' Texas Chili

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