Reviewed: Oct. 23, 2009

This is a really decent chili recipe. I thought it needed more acid so I added some vinegar and a little extra beer. I also added roasted (broiled in the oven) tomatoes because I thought it was lacking the authentic chili taste that comes with roasted tomatoes. The hot cocoa mix is an excellent idea (like a mole sauce) but I don't think it adds enough deepness to the sauce so I also added a 1/4 cup of semi-sweet chocolate chips. I'll do this again for sure and will probably fiddle with it.

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bigfatchef

Cooking Level: Professional

Home Town: Baltimore, Maryland, USA

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Reviewed: Oct. 23, 2009

Loved the heat of this chili, but overall didn't think it was worthy of 5 stars. Definitely NOT the best chili I've ever tasted. Needed way more tomato taste, along with more beer and definitely some vinegar. I have used cocoa in several Mexican dishes (not hot chocolate mix) so that was not an unusual or unexpected addition for me. 3 stars: wasn't the best, yet I've have had far worse...this recipe was "okay".

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Cyndy

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Reviewed: Oct. 14, 2009

Typically I'm not a huge fan of chili, but this recipe is delicious. WARNING: Do not dice the habenero pepper without gloves. My fingers were burning all night! The chili is plenty spicy for me, but the heat/spice does not overpower the flavor... it's just perfect. I like chili equally balanced with meat, beans and tomato. So, in addition to the kidney beans, I added a can each of white & black beans, the full can of corn, and an extra can of diced tomatoes. Let it sit overnight before eating. The spice calms down and the flavors blend together nicely.

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Kristin Palombo

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Oct. 13, 2009

I live in France, so we dont have liquid smoke, habenero peppers, hot chocolate mix, or tomatoes with chilis, and chili powder is hard to find. I made chili powder by mixing garlic powder, paprika, oregano, and cayenne pepper. I used just canned stewed tomatoes and a jalepeno pepper. I added cocoa powder and sugar to sub for the hot chocolate mix. I was going to add red wine, but the beer idea was too interesting to pass up. I don't know if this is right or wrong, but with any chili recipe I try, I just use whatever meat I have in the freezer, this time sausages and ground beef.

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laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 11, 2009

I won the Church Chili Cook-off today with this recipe! I made three changes...I replaced the habanero with a jalepeno, I used black beans instead of kidneys and I ommitted the cumin - personal thing. And most importantly my husband loved it!

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DLWAGNER

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

This was the best chili I ever made. I left out the habanero since I sort of forgot to buy it :) I also omitted the liquid smoke. This was so good. Has excellent flavor. I will totally make this again :) Thanks for a great recipe!

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Oct. 9, 2009

I was so excited to try this chili recipe and followed the directions to a tee (except I used jalapeño instead of habanero). But, I have to say I was disappointed with the result. It seemed like all I could taste was the jalapeño and hot spices. Don't get me wrong, I like spicy foods but I also think chili should have a taste to it. This simply tasted like "jalapeño soup" -- I couldn't taste anything in it that gave it any flavor. I can't imagine the "flavor" I would've gotten if I'd used a habanero pepper! I did, however, "doctor up" the leftovers with some more tomato sauce, cumin, chili powder, sugar, brown sugar, onion powder, and salt and it did improve on the chili flavor a little.

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Amy Grady

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Reviewed: Oct. 7, 2009

Well this recipe is smokin' and no pun intended. I was serving this for company so my hubby suggested I lay off the habanero and substitute a jalapeno just incase the rest of the world isn't as brave as our spicy family... that's the only change I made and spice was NOT lacking in the least. This is a very good chili as is with the Turkey but I am sure one could use beef if that is your taste preference. Great Autumn meal here in New England!

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Julia Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Gilford, New Hampshire, USA

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Reviewed: Oct. 7, 2009

Finally!!! A chili recipe that has got the spice mix down pat. This is going into my regular rotation.

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MARNZ01

Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 6, 2009

Rating now so I don't forget what I've done. Superb. No green peppers, no corn, no oregano. 1 can pinto, 1 can chili beans both drained. 2# ground turkey browned with garlic and onion then all in the crockpot. Cannot believe how fabulous this recipe is! Who thinks of these combinations?! Thank you for sharing.

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jnick

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Reviewed: Oct. 4, 2009

This Chili was great, it was a little spicy, but it wasn't so spicy that I couldn't eat it. My husband has requested I make it again ASAP!!!

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Jajojejo

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Reviewed: Sep. 27, 2009

Decent Chili recipe for sure, but I don't get all the hype.....it's just not that good. Not sure what I'm missing but this did not excite me at all.

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Alan and Chef Poobe

Cooking Level: Expert

Home Town: Dunedin, Otago, New Zealand

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 27, 2009

I made this for a Super Bowl party along with a more traditional chili. My husband and all of the other "real men" loved this chili and kept going back for more.

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LRAE

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

Super spicy, but the best chili I have had yet!

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Jessica

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Reviewed: Aug. 15, 2009

Oh Man, I really enjoyed this! I used 1 each of jalapeno & cayenne from my own garden instead of the habanero, & it was JUST spicy enough, any hotter would have been too much for the family. I was also able to use fresh corn just steamd & then cut off the cob, put it in the last hour, & for beans I used romano & chick peas because those were what I had, & they were terrific. Wonderful flavours! Even better the next day!

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JPCOOKSALOT

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Reviewed: Aug. 15, 2009

In my opinion, it is the best chili I've had yet!!! Be careful when handling the habanero pepper - it IS the hottest pepper in the world and I foolishly cut the peppers without gloves and burned my fingers! But wow, the way the chili tasted, the burns were worth it!

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ConnieHR

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

Full flavored even with Turkey. Homerun on all ingredients. We did substitute Jalepenos for Habeneros just to keep the heat in check. Either way, the chocolate is brilliant for masking the spice-o-meter!

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Kevin

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Reviewed: Aug. 10, 2009

This was a great recipe. I will add another habanero next time for an extra kick.

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justchrys

Cooking Level: Intermediate

Home Town: Cypress, California, USA

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Reviewed: Aug. 3, 2009

Very spicy! ..and I left out one teaspoon of the crushed red peppers. I thought the whang of the habenero pepper overwhelmed the dish, but the next day, the flavor had mellowed out and I enjoyed it more.

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