Reviewed: Nov. 4, 2009

Great tasting, but extremely too hot for me. my g/f loves it, however.

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TeddyB

Cooking Level: Beginning

Living In: Palm Coast, Florida, USA

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Reviewed: Oct. 31, 2009

Excellent chili. I used a few unidentified peppers, but it was still great. I will make again with the recommended peppers and I bet it'll taste even better.

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Hobson

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Reviewed: Oct. 25, 2009

Excellent recipe. Although, even though I love bacon, I don't see the need for it in this recipe. I did add a bit of corn which was nice. Carrots and/or celery would also work nicely in this recipe, so I may do that next time. Also, I made this in a crock pot (browned the meat first) and therefore did not add the water. I felt the consistency was perfect when done this way.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 22, 2009

This Chili has amazing flavor. I alternated it only slightly to use up the tomato products that I had in the pantry. I used three cans diced tomatoes, one full 6 oz can tomato paste and two cans of tomato sauce instead of what the recipe had. Before I mixed the fresh vegetables in with everything else, I cooked them over a medium heat for about five minutes in some of the fat left over from the meats. For people like me who can't handle a lot of heat, this chili is extremely hot, but my boyfriend loves it. I can't resist the wonderful flavors made by the mix of meat and peppers, so to cool it down for me I mix in a bit of corn and top it with sour cream. It took first place in the company chili cookoff. Thank you Edd for a great chili recipe.

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NLDAVIS

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Reviewed: Oct. 11, 2009

This was a great spicy chili. I topped mine with onions and cheese. I didn't put the beer in and used three pounds ground beef.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

OMG! Heat? Check! Make sure you save some beer for cooling your taste buds (as well as the recipe). I like spicy stuff and this definitely kicked up the normal chili. Don't skimp on the peppers...if you don't like it hot, try another recipe. Heed the title!!!

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Oct. 5, 2009

I loved this chili. I followed the recipe except left out the habaneros and the heat was perfect for me. Grated some cheese on top and put a dollop of sour cream too!

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shelly jene

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Reviewed: Sep. 20, 2009

Added a touch of brown sugar and substituted three of the habaneros with serranos to tone down a bit. We thought it was good, but not the best we've ever tasted. Took to a chili cook-off where it was up against 14 other chilis and over 100 people voted. It got only one vote for "best." We felt kinda the same way. Not bad by any means and good for something different, but not our favorite.

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AMYPHILLIPS

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Reviewed: Sep. 16, 2009

Couldnt quite decide how I felt about this the first time I made it, so made it one more time, and have to say that I don't think I'm a huge fan. This chili comes out very "soupy", and lacks the richness that you find in a real good recipe. It comes out tasting a bit like meat soaked in pepper juice, and it's more acidic than spicy. The crunch of all the vegetables is nice, and I think that with a few modification (cut down the water a bit, add a pinch of brown sugar and just a little bit of honey perhaps) it might be a real good recipe but unmodified as it stands I find it interesting but average.

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Swedish Mike

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Reviewed: Sep. 2, 2009

my husband and I have been making our own chili for years but thought we would try something new. We love anything spicy and this definitely met our standards. This has now replaced our family recipe. A must try!!!! Just be very careful while preparing the peppers!!!

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DawneJordan

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Reviewed: Aug. 21, 2009

This was excellent! Being Norwegian I had to use only half the chilies, and it was still hot enough for us. I also added a bit of salt and sugar, but other than that I followed the recipe more carefully than I normally do, and it came out just right!

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GINGER75

Cooking Level: Intermediate

Living In: Stavanger, Rogaland, Norway

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Reviewed: Aug. 11, 2009

O.M.G!!! This was the best ****ing chili I have ever had. Everyone has got to try this!!!!!

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billsue

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Reviewed: Aug. 6, 2009

Great flavor...I followed the recipe and made it in the slow cooker. I did add some brown sugar at the end which I like to do with tomatoes to take away some of the acidity. It just seemed a little soupy so I might just reduce the amount of water next time. Served with some corn bread muffins. Delicious!

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Jul. 16, 2009

I added all the ingredients except for the chili paste. I also did not seed the chile's. Overall the flavor was excellent. The only issue I had with this was, it was too soupy. Does anyone have any ideas on reducing this...besides not adding the water? I still loved this recipe and will make it again with a few adjustments...the addition of a can of kidney beans and not adding the water.

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Angel

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Reviewed: Jul. 15, 2009

this is the perfect chili! good and hot and oh so tasty! i doubled the recipe and made it with venison instead of beef and everyone loved it!

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cpenttila

Cooking Level: Expert

Home Town: Babbitt, Minnesota, USA

Living In: Vail, Arizona, USA

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Reviewed: Jun. 26, 2009

This chili is KILLER, I love hot and spicy food and this is it, I'll never make another chili, I'm adopting this one as my own - made it about 4 times now and it's great every time, just be warned it's not for the weak - it's HELLFIRE!!!

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STANKAZZ

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Reviewed: Jun. 21, 2009

Really good and really spicy. I didn't use the ground pork because I don't eat pork, but I did substitute with a beef sausage and it was amazing. Had to use a little less of the spicy seasonings because I had little ones eating it as well, but it was very flavorful!

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