Emily's Famous Chili Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 18, 2012
I loved this recipe but I agree that the original recipe is slightly too spicy. I added 2/3 of the can of chipotle, leaving a whole pepper plus a fair bit of sauce out. I also left out the water+flour and used an extra can of diced tomatoes. I think cocoa powder might also add to this recipe. I will be trying it next time.
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Reviewed: Aug. 26, 2012
I made this and it was so flavorless. I mean it was hot but there was no taste to it. I managed to add some brown sugar and made it just barely edible.
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Reviewed: Apr. 15, 2012
Delicious!!! It's definitely got a ton of kick so beware and adjust if need be...otherwise it has excellent flavour!
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Reviewed: Jan. 23, 2012
This was my first attempt at making chili. Best chili I've eaten.
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Cooking Level: Intermediate

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Reviewed: Jan. 22, 2012
Savory, meaty and satisfying. A couple of notes: use at least a 6 quart pot, use 1 less cup of water, and if you like it less spicy, try to seed the chipotle peppers as much as possible. After reading other reviews that recommneded adding pork, I included 6 slices of thick cut hickory smoked bacon.
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Reviewed: Jan. 12, 2012
awesome yet simple recipe, great!
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Reviewed: Dec. 17, 2011
Superb! This is delicious. I made a couple of alterations that made this taste even better. First off, I halved the recipe since I was just cooking for one. 1. Omitted bell peppers since I didn't have any. 2. Salt added at the end, reason below. 3. I like my chili thick, so I used a full 4 tbsp of flour. 4. Used an entire can (14.5 oz) of Italian style stewed tomatoes anyways, did not puree since I like small chunks of tomato in my chili. Minced my chipotles in adobo instead. 5. Used beef stock (with no additional salt added) instead of water. 1 cup goes into pot directly, use other 1 cup to stir in flour. Whisking is fine, dissolve all clumps. For this reason, do NOT add salt into chili before this step, as beef stock will naturally have some sodium. 6. Went heavy handed with the rice vinegar to compensate for the extra liquid, used approximately 1 tbsp. 7. Turn down heat to medium-low to simmer and STIR FREQUENTLY, or else chili will start to burn. 8. Simmer about 30-45 minutes, depending on how thick you like your chili.
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Photo by tinya

Cooking Level: Expert

Home Town: New York, New York, USA
Living In: Troy, New York, USA

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Reviewed: Nov. 14, 2011
This is a good recipe, but I think that the spice overpowers the rest of the flavors a bit (even though I'm a huge fan of spicy food).
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Cooking Level: Intermediate

Home Town: Ferry, Michigan, USA
Living In: New Era, Michigan, USA
Reviewed: Sep. 25, 2011
Pretty tasty. I held back on the heat (didn't add the jalapenos) and used only two cans of beans because my pot isn't big enough for more. Love the smokey heat that the chipotles give it.
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Cooking Level: Intermediate

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Photo by Rock_lobster
Reviewed: Aug. 22, 2011
Emily's Famous Chili Haiku: "Scorching hot chili. I love spicy, but this, yikes! Needs to mellow out." I have loads of leftovers from this recipe, as I was unable to finish a bowl, so I'm going to have to soothe the spice w/ some extra ingredients when I go to re-simmer it. I like hot stuff, but I like flavor too; like when a spicy food creeps up on you and catches you by surprise. This chili, on the other hand, leaps out the gate w/ a swift kick in the @$$. I think the similarily-titled "Emily's Chipotle Chili" on here is far tastier.
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Photo by Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Braselton, Georgia, USA

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