Reviewed: Mar. 12, 2008

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.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2008

Very good! spicy!

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CIRCLIN50

Cooking Level: Intermediate

Home Town: Wyandotte, Michigan, USA

Living In: Newport, Michigan, USA

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Reviewed: Feb. 28, 2008

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!

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JPM1977

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Reviewed: Feb. 2, 2008

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!

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Cathy's Kitchen

Cooking Level: Expert

Home Town: Marilla, New York, USA

Living In: Acworth, Georgia, USA

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Reviewed: Jan. 6, 2008

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

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tiny

Home Town: Las Vegas, Nevada, USA

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Reviewed: Nov. 24, 2007

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

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PiperMatt

Cooking Level: Expert

Home Town: Natick, Massachusetts, USA

Living In: Maumelle, Arkansas, USA

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Reviewed: Oct. 30, 2007

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!

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britt17

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Reviewed: Oct. 27, 2007

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.

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Jess

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Reviewed: Oct. 26, 2007

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!!

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Amy

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Auburn, California, USA

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Reviewed: Sep. 17, 2007

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!

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Chikee

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2007

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.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Sep. 5, 2006

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.

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chopping_broccoli

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Roslindale, Massachusetts, USA

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Reviewed: Jul. 19, 2006

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.

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bal85202

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: 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!

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LL

Cooking Level: Expert

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Reviewed: 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!

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Reyna

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Reviewed: Feb. 2, 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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steve

Cooking Level: Expert

Home Town: Goddard, Kansas, USA

Living In: Shaker Heights, Ohio, USA

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Reviewed: Dec. 12, 2005

I got rave reviews on this chili! I served it for an open house this fall, I couldn't have picked a better recipe!

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KRISMICHK

Home Town: Oakdale, Minnesota, USA

Living In: De Soto, Wisconsin, USA

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Reviewed: Nov. 18, 2005

The only thing I couldn't find at my local Grocier was the Rice vinegar so I substituted regular white vinegar.. I don't recommend that you change this recipie because it won me the best chilli contest all 4 times I've made it!! This is by far the best I've ever had. There were some people who couldn't take the heat, but they still said it was tastey! I agree its not really for children.

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Kbalz

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Reviewed: Nov. 15, 2004

My first time making chili and this went over well, i couldn't find the chipolte peppers and still people thought it was hot, next time i hope to heat it up a little more for myself, thanks again

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DINO13T

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Reviewed: Jul. 8, 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.

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