Emily's Famous Chili Recipe - Allrecipes.com
Emily's Famous Chili Recipe

Emily's Famous Chili

Recipe by  

"This is a spicy but flavorful chili made with meat! Children may want to eat something else for dinner because this is just too spicy! Dollop some sour cream on top when serving to soften the blow to your tastebuds when you experience my chili masterpiece!"

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. In a large pot over medium-high heat, cook beef until brown. Drain and return to pot. Stir in onions, bell peppers and jalapenos and cook until tender. Stir in garlic and cook 1 minute more. Season with chili powder, cumin, salt and pepper. Stir in the tomato paste and kidney beans with their liquid.
  2. In a food processor or blender, puree the tomatoes with the chipotle peppers until smooth. Stir into the pot with 3 cups of water.
  3. Combine the remaining 1 cup water with the flour in a jar and shake to combine. Pour into the chili and stir in the vinegar. Simmer about 45 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 13, 2006

This is now my new chili recipe! Delicious! I halved the recipe and substituted a bottle of beer for equal part of water and used half kidney beans and half pinto-in-chili sauce beans. I like my chili a bit thicker, so I added more flour disolved in water at the end. I served it with chopped onions, sour cream and warm flour tortillas. This has just the right amount of spice, in my opinion - I like it spicy! I think this recipe without the beans and meat mixed with some cheddar-jack cheese would make a great enchilada sauce... in fact, I might try that and create my own recipe. Thanks, Emily!

Most Helpful Critical Review
Jan 14, 2011

This was good but spicy. I left out the jalapenos and was still barely able to eat it. The flavor was great but it was more of a soup or a stew then chili. I would recommend cutting the water in half if you prefer a thicker consistency.

Jun 29, 2003

What a kick *SS Chili!! My wife and I love a good hot Chili and this surely did the trick. It was Hot and flavorful. Wouldn’t recommend it for kids though (too hot) Emily if you read this review, thank you for this recipe it is surely a repeat.

Jul 23, 2003

I left out the chipotle peppers, because I didn't have any. I added a little more salt and pepper and didn't puree the tomatoes because I like tomato chunks in my chili. We topped it with shredded cheddar cheese, chopped onions and grated romano cheese. This was fantastic.

Jul 08, 2003

Holy ****! They aren't kidding, this really is hot! I can eat just about anything, but next time I'll remove the chipotle seeds to make this a little more enjoyable. The flavor is excellent, though. I did have to substitute a couple of serrano peppers for the Jalapenos because I'd run out at the last minute, and I also pureed the peppers and onions because I don't like chunky chili. It turned out really thick and attractive, definitely worth a try.

Feb 19, 2006

My husband and I made this on Sunday and it was perfect!! We didn't put in the whole can of chipotle peppers because we knew it would be too hot for our taste. This was a very good recipe so many flavors!!Yum! Would definitely recommend to anyone who likes a spicey flavorful chili!

Dec 27, 2002

I like my chili hot, and a big bowl of this really took care of business. I may use the recipe for our annual chile contest at work!

Feb 02, 2006

INcrediable, havent finished it yet but its already great!!! already a little warm and I only added half the chilli powder and havent added the hot peppers... DAMMM!!!


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 649 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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