Reviewed: Jan. 31, 2013

This is very much like my own recipe and is very good, like mine. I did add a tablespoon of basil pesto. I learned to make authentic Mexican chili in New Mexico from a Mexican chef, but whereas she bought whole dried red chilis, seeded them and simmered in water at least an hour then food-processed it, I just buy dried red chili powder.

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Reviewer:

pat

Reviewed: Oct. 8, 2012

Made this for last Friday's baseball wild card games and it didn't make it through the ninth inning! As far as the spice level, I'd call it "three-star" spicy, which is just what I like. Delicious.

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Reviewer:

Seth K

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Mar. 11, 2012

Just wanted to let everyone know, this chili is awesome! My husband just won first place in in a chili cook-off with this!!! All three judges voted his number 1, on appearance, flavor and texture. You can't go wrong with this one! Thanks for a great recipe.

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Reviewer:

JODI MELLO

Cooking Level: Expert

Living In: Raynham, Massachusetts, USA

Reviewed: Jan. 31, 2012

This was absolutely awesome chili! We had a "It's Chili Today!" luncheon at work and we had 5 different kinds of chili. I chose to make this one because several of my co-workers can't eat beans. I was a little skeptical at first, but it smelled wonderful! It was the first chili completely gone! Huge hit! I used a bottom round roast I had bought on sale and used beef broth for most of the liquid. I did brown the beef cubes just to impart a little more flavor. Otherwise, made it as written. Have forwarded to my son who is a "chili nut"! I know he will up the heat, as I will probably do next time, and believe me, there will definitely be a next time!!

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Reviewer:

Dahling 2

Reviewed: Oct. 31, 2011

Great flavor, totally forgot to de-seed the chipoltles though!!! Had to add some sugar and a can of tomato paste to rescue it but still excellent!!!

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Reviewer:

Dcav

Reviewed: Aug. 13, 2011

This recipe is spectacular! It is not for everyone, though. I'm a native new mexican with a taste for red/green chile. I used special reserve hot new mexican red chile, which surely contributed to the heat of it. I wound up adding some brown sugar and cheddar cheese as a garnish to take off some of the heat. I will definitely make this again! (I also used an extra beer in place of some of the water.) :)

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Reviewer:

Daniel Maynard

Reviewed: Jul. 17, 2011

I usually cannot stand chili, but everyone in my family wanted chili for dinner at hunting camp so I decided to make this recipe (it was my turn to cook). This was without a doubt the best chili ever. Even the bean lovers in my family (which is everyone but me) begged for more. I kicked it up a bit more by cutting the chipolte chili's down and adding 3 minced Jalepenos and 2 habenero's. it was not overpowering by any means and actually gave it a real nice flavor. Truly is a great chili.

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Reviewer:

docjms

Reviewed: Mar. 18, 2011

I was looking for a low carb chili recipe & this fit the bill. I do have to agree with 5th Sister...holy cow was that hot (but again it was expected)! I did use beef broth instead of water and mine was not runny at all, maybe because I simmered it for the full 3 hours. Thank you Dakota01 for sharing, my husband loved this recipe!

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Reviewer:

Jessica Paige

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Feb. 25, 2011

My wife's company has an Annual Chili Cook Off and this won first prize! The only thing I changed was to add some of liquid smoke with the peppers. Hands down this is one of the best True Texas chilis I have ever had the pleasure of enjoying. Thank you Dakota. For those that dont like the heat as much... cook it the day before you are going to eat it. The heat mellows and the flavor comes out more.

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Reviewer:

Stephan

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Houston, Texas, USA

Reviewed: Dec. 9, 2010

Even though we truly like hot & spicy foods, this was a little much. It is definitely not a recipe you would use when company is coming unless you know for sure they like extra hot foods. I'm all for Texas style chili but from what I've eaten in the past, this isn't it. Sorry..

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