Reviewed: Nov. 13, 2009

This was a good recipe. I made this as a request from my husband. He wanted a real chunky chili to have occasionally and he LOVED it. Now I made it with all the ingredients listed but I cooked it in my crockpot. After taste testing it I thought it could use some chili beans. It was good without them but I really wanted to add them and thought it was good that way too.

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Vicky

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Reviewed: Oct. 15, 2009

This chili has great flavor and perfect consistency. After following the recipe for the first time and loving it, I made a few changes for convenience and to suit my taste. I substitute "beef stew" cubes or "beef chop suey" cubes so I don't have to cut the meat myself. I add 2-3 tsp. of cayenne pepper. I also add chopped onion and bell pepper as well as a can of diced tomatoes for more variety. I made this recipe once with ground beef and it turned out well, but I did have to drain the fat after browning the meat. This is otherwise not necessary when using beef cubes. I have received many compliments from this chili!

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carrie

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Reviewed: Oct. 13, 2009

This was very good and exactly what I wanted. The only thing I would do differently is add the salt at the end. It was a little too salty for my taste. I didn't have beef broth so I had to use a bouillon cube. That could have been the reason for the saltiness. Otherwise, great chili.

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Karen

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Espoo, Uusimaa, Finland

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Reviewed: Oct. 7, 2009

I've never had chili like this before (despite being a Texan). It had a great flavor, though, and was very tender.

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THEMUNCH_TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Aug. 31, 2009

This ended up being a good dinner because the meat was tender and the flavor was good. However, it is not the type of chili we are used to. We are not from Texas though!! Probably won't make Texas style chili again. I think we prefer a thicker chili that has onion, green chilies, tomatoes, etc.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Aug. 13, 2009

I'm just a simple Pennsylvania girl. I expected something called "texas chili" to have bold, rich flavor. Imagine my surprise when I tasted what had been simmering for 4 hours on my stove top and discovered pile of beef in a tasteless broth. I had to make some changes. I added an additional 3 tablespoons of chili powder, and 2 more teaspoons cumin. I added cayenne pepper, onion powder, a pinch of dried basil, and two bay leaves. I also added another can of beef broth. I let it simmer another hour, and then refrigerated overnight (the bay leaves went into the refrigerator with them). The next day, I simmered it another hour before eating. If I had it on hand, I would have added another can of broth. In the end, it was good. However, I'm surprised how much additional seasoning I needed to add to make it good. Trust me, this recipe is bland as written.

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abby

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2009

This is the bomb. I cooked my roast in a pressure cooker with all the spices for about 1 1/2 hours. The roast just fell apart so no need to cut it up. Then I mixed the flour with a little water and then strained that into the chili to thicken it up. I didn't use the oregeno (didn't have any) and the olive oil. Next time I'm going to try to just make it with ground beef so we can have it over hot dogs. I can't stop eating the stuff.

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MHatcher

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Reviewed: Mar. 26, 2009

Very tasty and very simple. Please Please don't add the salt--make sure to keep tasting it because mine turned out way too salty-probably from the beef broth and extra salt I added according to the recipe--otherwise, awesome.

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Weezie76

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Reviewed: Feb. 18, 2009

This was fabulous!!! I thought I was going to have plenty to freeze for another meal, but my husband ate it ALL! It was great!

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Melissa Foster

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Reviewed: Feb. 10, 2009

very flavorful. I made it in the crockpot. I would add some beans next time because I love them.

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machub

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Feb. 4, 2009

At Last! I have been searching for a receipe for Chili Gravy for Enchiladas. And this is perfect. Not to mention it's great all by itself. I grew up in South Texas and THIS is the stuff I've been missing for so long. It really is best after a night in the frige and PLEASE! Keep it real, don't add beans.Awesome receipe, Thanks.

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KAKALENUA

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Reviewed: Jan. 21, 2009

The only thing I did differently was using top sirloin. It was horrible. Very bland. Will not make it again and cannot recommend it.

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Susie

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Reviewed: Jan. 5, 2009

I'm not from Texas so don't know true Texas chili, but to me it had more of a stew consistency. It's so good though that I don't care what it's called! The only modifications I made were in the spices because we can't eat really spicy food. I only used 2T chili powder and 1 1/2t cumin. I also only added about 3/4t of salt. After the 90 minutes was up it seemed somewhat soupy and very greasy on top, so I ladled the liquid into a gravy strainer to get most of the grease out, and then added about 2T more flour mixed with some water. It thickened up nicely and was the perfect consistency for us. Very, very good recipe!

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MAG'S MOM

Cooking Level: Expert

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Reviewed: Oct. 3, 2008

I cannot eat beef so I made this using ground turkey and substituted beef broth with chicken broth and it was one of the best chili recipes I have tried.

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Kelly

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

i was raised in tulsa a couple miles from ikes on admiral. my brother and i have always craved the stuff as our dad used to bring home once in awhile for dinner. it was then packed in a white cardboard carton fresh from the pot as was the spagetti which had the top red grease poured on it to keep it from sticking. we put the vinegar and more chili powder to it and had with the soda crackers. we could just never get enough . we all loved the stuff. this recipe comes about as close as i think we,ll ever hope to get. the addition of oregano is questionable. my brother thought i had the real stuff the first time i made it , i use ground beef. it was so simple in the 50,s and early 60,s growing up . thanks for a darn good recipe

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johnpilk

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Reviewed: May 1, 2008

I have to agree with SHOOPDJ that the flavor comes close to Ike's Chili from Tulsa. I made it with ground beef, used lower sodium beef broth & the only thing I added was a tablespoon of worcestershire sauce. We used it on our hot dogs and it made a great chili sauce! I will definitely try it with roast beef.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Apr. 9, 2008

My daughter won't eat any other kind of chili now! The last time I made it, I added a few sprinkles of ground mustard, and in the last 30 minutes or so I cut up a bunch of hot dogs and cooked them in the chili. Served with lots of shredded cheddar and a dollop of sour cream. Delicious!!!

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Milymo

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

Edit 9/27/08 - This recipe just placed 2nd out of 12 in our neighborhood chile cook off. This was the BEST chili I have ever had. Followed the recipe exactly. At the 90 min mark, I used a potatoe masher and with a slight twist, used it to break up the chucks of meat. Every spoonfull had meat in it. Cooked it early in the day, then turn off the heat for a few hours until dinner time. Flavors blended perfectly. The recipe as it is made enough for the family of 4 with a bowl left over. Next time will probally double it if leftovers are desired. If you've been searching for a chili recipe, this is it.

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Jeff

Cooking Level: Expert

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Reviewed: Jan. 3, 2008

I must have done something wrong because this was a disaster! For the time and energy I am not going to attempt again. The sauce was thick, the meat was tough - not worth it for me.

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TRISZO

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Reviewed: Nov. 5, 2007

Not your traditional chili, but really good. It is very filling and great for a low carb style diet. I added a can of petite diced tomatoes and two fresh Jalapeno peppers. I served it with sour cream and grated cheese and my son said it really hit the spot!

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Beechie

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