Reviewed: Nov. 3, 2009

This is a winner! I printed this recipe in 2002 and just made it for the first time in 2009! I am so thankful that I did not throw this recipe away. I used every ingredient it called for but I added 32 ounces of beef broth and I used 12 ancho chili's instead of 10. I would not make it without the beef broth or else you have a very thick paste like chili. It was the biggest hit at my husbands company chili luncheon. Don't try any other chili recipe until you try this one!

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Melissa Gurba

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Reviewed: Oct. 17, 2009

Honestly, I don't know how this recipe is NOT considered within the "top 20" chili recipes on this web site. I made this for a chili cook-off with 4 or 5 of my neighbors, and it blew everyone's socks off. My slight variations to this recipe were mixing up the types of meat (in addition to ground chuck, I used ground bison, beef tips, as well as hot and mild italian sausage) and instead of ancho chiles, I used dried chipotles and thai bird chiles (only because my local kroger didn't have the anchos).

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SHULDOG

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Reviewed: Jul. 30, 2009

I've made this chili about 4 times now in the past year. LOVE LOVE LOVE IT! The first 2 times I made it exactly as the recipe called for and it was a bit too soupy for my liking and didn't really have the LOOK of chili, but still was delicious. The last 2 times I've made it, I've used ground pork sausage instead of the Italian sausage and used about 2 medium sized cans of tomato sauce along with the diced tomatoes the recipe called for; it was absolutely delicious and definitely looked and tasted more like chili. I normally serve it with sour cream and corn bread. This is definitely my "go to" chili recipe.

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Nita Abner

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Mar. 5, 2009

honestly i would say 3 1/2 stars, but that's not an option! this is a very good meal, but it lacks the "chili" feel. it's decidley italian in flavor, except for the chilies. I thought there was too much sausage and would have liked peppers and more beans. Really enjoyed it over rice, but the flavor was more italian then anything. We made this for company, and the whole (giant) pot was gone by the time the night was over, so it was a hit though!

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jennyblue

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

Living In: Bordentown, New Jersey, USA

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Reviewed: Feb. 22, 2009

We absolutely love this! Easy to make and tastes great! I make this for the family, for my husbands coworkers, for church gatherings and always get lots of complements and an empty pot. For those who aren't into spicy chili this is easy to moderate level of hotness. I will say that I use sweet peppers not anything hot.

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WONDERWMN999

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Quakertown, Pennsylvania, USA

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Reviewed: Jan. 27, 2009

I was amazed at how good this chili was. The ingredients lists can be intimidating and preparing the chilies was something I'd never done before, but it wasn't difficult and the result was wonderful. The first taste is one of mild sweetness and good chili flavor, then a warm sensation settles in the mouth. The warmth was nice; it is not a heat that distracts or interferes with the taste and won't set you to downing glass after glass of water to put the fire out. This recipe could be easily adjusted to add more heat if so desired. I will definitely be making this chili again.

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Rick Janssen

Cooking Level: Intermediate

Home Town: Iowa Falls, Iowa, USA

Living In: Lake Zurich, Illinois, USA

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Reviewed: Nov. 18, 2008

This chili made me an "award-winning" chef! My friends and I had a chili cook-off, and I won first place (and the $75 prize) out of 11 recipes. I'm only giving this four stars because I modified it quite a bit. First, I only used 3 cans of tomatoes, not 4. I also used stewed and slow-cooked beef that I shredded rather than ground beef. I think that was part of what won over the crowd. I upped the chili powder and cumin spice a bit, also adding cayenne powder and using soaked and blended red pepper flakes, which are hotter than the peppers called for in this recipe. I cooked this at night, let the flavors meld overnight then put it on the crockpot all day. Huuuuuge recipe. Feeds way more than 12, I should say. I don't know how anyone could possibly ever fit this in a deep, wide skillet. Anyway, I brought it to the party with a little hesitance, but I guess the results prove it!

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College Cooker

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Reviewed: Feb. 7, 2008

What a DELICIOUS chili! I made this chili for my family on Superbowl Sunday and what a hit! Taste even better the second day! Make a full batch because you'll want to be eating this for dinner the rest of the week!

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Katie

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Reviewed: Jan. 28, 2008

We had to throw out our old chili recipe because this one was so good. The sausage and different onions really adds great flavor and the chiles were perfect. It was spicy, sweet and delicious!

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Chris H

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

This was pretty good chili.

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michelleballenger

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 5, 2008

wonderful recipe. I loved it the first time we cooked it, and the second, and the well you get the picture. highly recomend it to the person who likes things spicy with plenty of flavor. I have forgotten all other chili recipes and will remain faithfull due to the tex-mex inspired flavor. THANK YOU FOR THIS RECIPE......

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zfreek280

Cooking Level: Intermediate

Living In: Wilmore, Kentucky, USA

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Reviewed: Oct. 11, 2007

Alot of effort for so so results, I expected spectacular flavor and was put off by the anise flavor from the spicey sausage...I didn't try but I think ground pork would be a good substitute for the sausage.

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DRYA

Living In: Russellville, Tennessee, USA

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Reviewed: Oct. 9, 2007

Great flavor! I roasted the chiles, removed the stems and seeds and ground them in a spice grinder which gave them a wonderful smokey flavor, also it is much easier. I also used dark beer instead of wine as wine gives an Italian taste more like a pasta sauce. I also used habanero hot sauce which gives it a lot of zing which I enjoy but some won't. Great recipe.

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Rancher 1

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Reviewed: Sep. 27, 2007

WOW! This is some AWESOME chili! I did make a few changes to it though because I couldn't fins come ingredients. Instead of ancho chilis (believe it or not I couldn't find em) I used canned chipotle peppers, I have used them in other dishes and it ads a great smokey flavor as well as heat. I also used beer to deglaze the pan instead of wine, I agree with the other user that wine has no business in chili =) I plan on making this again for football sunday but this time I am armed with the ancho chilis and am excited about how its going to turn out! Thanks AGAIN for a great recipie!!

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Fallinrose

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Reviewed: Sep. 2, 2007

I posted years ago that I had won a cook-off with this chili. Well, since then, I've won THREE more!

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kym

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Reviewed: Jun. 9, 2007

I loved this chili - so did my daughter who does not like chili. There are so many flavors that develop while you eat it. It is like a gourmet chili. If I owned a restaurant this is the chili I would serve. That being said, my husband and son only rated it a 4 - they loved the fusion but thought it was a little too sweet - they do not like their chili to have any sweetness. I will be making this again!

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Feb. 3, 2007

This chili was a huge hit at a chili cookoff. Of the 30+ pots of chili, mine was gone first. This recipe has taken first place in my list of favorites.

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mrlivingston

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Reviewed: Jan. 26, 2007

This chili was very good, it was sweet and hot. I liked the meat to bean ratio (fewer beans than meat). If you prefer a lot of beans I would double the beans. Overall a good recipe. My two year old loved it!

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Mindy

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Reviewed: Jan. 9, 2007

My first time making chili and it was very good. I accidentally used Marsala wine, plus I used venision ground meat so the taste was probably slightly different. Also, could not find the right peppers so I just used green chili's. All in all, will make again but with less honey and more Tobasco sauce for a spicier kick.

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frenchvanilla96

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Nov. 3, 2006

I have not made the chili and got the recipe from a co-worker who did make it for a few work functions. There was not even 1 bean left in the pot!!! Everyone loved it! I gave the recipe to my Sister last year for a super bowl party. She said people were loading the chili in take home containers!!! It is a big hit! I am going to try my hand at the chili this year! Hopefully I will make it a successful dish!!

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D. Carter

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