I'm giving it a 5 even though I had to cut back on the hot spices. I totally eliminated the chili powder and the jalapeno deciding I could add it near the end. It was definitely hot enough for us without it so I never did add them. For those who love killer, hot chili - go for it all. What we did love was the smokey heat flavor of the chipotle peppers. Will make it again. Thanks submitter!

After reading all the reviews the only changes I made was to omit the jalapenos and replace the red bell peppers with green (because the red ones looked yucky at the store...lol)and cut the recipe in half. I also used 1lb. of ground elk meat and two cut up elk steaks instead of standard beef. The result was a thick hearty chili that my husband LOVED and even my picky kids ate it. The omission of the jalapeno made it etable for me and the kids but hubby said he could have used a bit more kick so I'll keep that in mind for next time around. This is definatley a recipe worth keeping! We'll use the leftovers this weekend for chili dogs/burgers!

This was the best chili i have had in a while.!! It had just enough spice and flavor and my family & me truly enjoyed it

Excellent recipe! Myself, I really like the taste of tobasco but this recipe was very tasty and pleased all my friends. As with many dishes like this one it is even better the next day. but you may need to add hot sauce the more it cookes.

Anybody who can put a whole can of chipotle peppers into this recipe is a serious "chili head"! I love chiptole peppers but I always have to take the seeds out. And even then I can only use about a fourth of a can. If you omit the chipotle peppers then this recipe is very average. It is the chipotle peppers that makes this recipe. I would suggest starting with a smaller amount of cumin and then adjusting from there. Mine was plenty thick so I didn't bother with the flour.

Very good! spicy!

I give it a 3 because as is, it is terribly hot (and I love hot!) but it is so hot that there's no true chili flavor, only the burn of the spices. You'd be better off sucking on a jalapeno IMO. BUT, I did change it a bit and won a cook-off with it. I had people who competed in the cookoff calling and emailing me asking for the recipe (my version) which, I have to say, I'm so proud of that I did not give it out!

My husband and friend loved this recipe just the way it was posted. The rest of us mixed some with mild turkey chili so we could take the heat!

The wife thinks its too spicy. All the normal people says it's perfect.

Every time I make it for a party I get several requests for the recipe. Always a hit!

Loved this chili! I Didn't change anything in the recipe and thought it turned out great. Amount of spiciness was perfect for me but if you're not used a lot of heat you may want to cut it down a bit. Will definitely be making this again. Thanks for the recipe!

If there was a no star I would have selected that. It was wayyyyy too spicy. You probably should take out all of the spicy things, like the jalapeños, chipotle's, and the chilli pepper. I do not recommend this recipe. Apparently, it had a good taste but a big bite to it.

AWSOME!! So I didn't have any red bell, so I used about 1/2 of a green one. I didn't use jalapenos (didn't have it on hand). I did a 1/4 cup chili powder. I also used about 1 lb. of ground beef and about 1 1/2 lb london broil steak cut up into chunks. Browned all that 1st, drained and continued on. I also did 1/2 kidney beans and 1/2 black beans. I also used about 8oz of tomato paste. I LOVE the chipotle peppers in adobo sauce!! This is what makes this recipe. They're hot, that's why I cut down on chili pepper. Still spicy, but just right. I also doubled up on the flour to make it a thicker chili. Simmered for about 2 hours. Just remember to stir often. So YUMMY! Served with bread and green salad!Great for freezing, too! Thank you so much!!

YUM, YUM, and more YUM! This went over very well...and is similar to the chili I normally make, only adding chipotle peppers. I did leave out the jalapenos and limited the chili powder because of the crowd I was cooking for and it still had a nice kick to it. I also replaced some of the water with a can of beer. This was delicious and will be made again and again - can't wait for the leftovers. Served with cheese and sour cream along with cornbread on the side. THANKS!

After some changes, this turned out to be an excellent recipe. Omitted the Jalapeno Peppers. Used only 2T each of cumin & chili powder. Replace 1/2 the meat with Gardenburger crumbles and chopped mushrooms. I really enjoyed the smoky chipotle pepper addition. This recipe, with the changes, is my new chili recipe.

Excellent chili. We made some tweaks because to us the original recipe would not have been edible. We made a 10 serving portion and used one large can of kidney, one tblspn of chiptotle peppers, one jalepeno, 1 tblspon of chili powder and cumin.

Absolute best chili ever! I only put 1/2 the chili pwdr and 1/2 the cumin and it was still good and still spicy. Thank you for the recipe.

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!

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!