The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: jun. 22, 2009
I loved the unique flavor of this chili. But I'm the only one in my family who could stand the 'heat'. Next time I will leave out some or all of the chiles.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: jun. 9, 2009
Very complex flavors. I've had multiple people remark that it's the best chili they've had. Didn't add the wasabi or all of the peppers, and it was still spicy. I always substitute ground turkey and it's still sooo flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: jun. 3, 2009
Excellent! Added a little extra wasabi and a little less brown sugar. Will make again...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: may 19, 2009
Delicious! Perfect amount of spice!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: may 18, 2009
Best chili ever! I added more tomatoes and beans than the recipe called for to make it thicker. Also added some cocoa powder and exluded the wasabi. It is really fun to cook - just don't touch your eyes/face after chopping the peppers!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: may 12, 2009
I was excited to make this because of all the great reviews. I really needed to put it in the crockpot for timing reasons....and I'm wondering if the stovetop cooking would have made it better. I think it's pretty good but there are a couple of things that I will change next time. First...the beer taste is almost alittle too strong (I had it in the crockpot for 4 hours). Perhaps the stovetop would've cooked it off more. I used a dark beer...so I may not use that next time. Also, I think that the corriander gives it a sweet taste. I added the brown sugar too so I might cut back. Because we have 4 little ones, I used 2 jalapeno's (had them on hand from making salsa) and 1 Anaheim chili. It gave us a great heat that the kids liked as well. I also used the Italian sausage but used a roasted red pepper and carmalized onion one because I couldn't find the hot... I loved the idea of the wasabi! My husband LOVES this chili. He says it has great flavor. He likes the beer flavor and doesn't think it's too much. Overall, we really enjoyed this chili and I will definetly make it again. I think it was a little soupy but after it sat off the heat it came together nicely. One other thing... I used 2 cans of kidney beans and 1 of black beans. I drained the last 2 because of the liquidy of the chili. It is a little chunky...so if you like your chili like that then you'll love it. I put some aside and used my immersion blender pureed it a bit because my daughter doesn't like chunks
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: may 7, 2009
This is hands down the best chili recipe I've ever tasted. Made for some friends and they all raved! Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: may 7, 2009
superior! thought it would be to hot but it wasn't and the sweet hot thing was great!! good receipe thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: apr. 29, 2009
This chili was very rich. It took second in a local chili cookoff. I did make a few slight changes, but they were of little consequence. I love the added flavor of the wasabi!
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Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA
Living In: Providence Forge, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: apr. 28, 2009
I didn't change anything about this recipe, which is almost a first for me. I personally did not care for this. My husband made no comments while eating it. He usually raves about everything I cook. I thought it smelled really "odd" while it was cooking and in my bowl. It had a strange flavor too. I loved everything I put into it, so I'm very surprised I didn't really like the chili. Sorry, but this isn't the recipe for me.
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Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: apr. 27, 2009
The flavor of this chili cannot be beat. I was tempted to mess with it, but I decided to be more or less true to the recipe and I was surprised at the perfect flavor this chili had. I reduced the sugar to 2 Tablespoons, but I think it was almost the same as quarter cup. I used 2 pounds of top round roast cubed and I browned it with a coating of flour mixed with fresh ground pepper and garlic salt. I took out the habanero and used just the anaheims and one serrano. The spiciness was then relatively mellow. I didn't have any oregano. I agree with a reviewer that said it was a little too soupy, but I served it with the Honey Cornbread recipe and honestly both my husband and I were in heaven.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: apr. 24, 2009
seriously great chili. My favorite so far. The third time I made it I added a can of chipotle chiles and it was great. the second time I made it I omitted the beans bk of my picky family and it was still awesome.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: apr. 16, 2009
THIS CHILI IS AWESOME! I WON A CHILI COOK OFF USING IT. I live in MN and we don't like things too spicy so I left out the wasabe paste. I also used 3 different kinds of beans (1 can kidney, 1 can black beans and 1 can of honey baked). I also skipped the hot peppers and just added a little extra anaheim. Again, I live in MN and we think ketchup is spicy. However, I felt it still had just the right kick! :) Thanks for the bizarre, yet great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: apr. 14, 2009
I made this recipe just as presented except I used hot horseradish and tumeric instead of wasabi. This is a terrific recipe; a bit of a bite to it, but does not burn or cause a sweat... I like the hint of sweetness with my bite of pepper. Very nice depth of flavor to the broth.
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Cooking Level: Expert

Home Town: West Saint Paul, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: apr. 7, 2009
I was very curious to try this chili because of the variety of ingredients. I really enjoyed the layers of flavor and the heat was perfect, not at all over-powering. Thanks for giving me a spicier option for chili days.
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Cooking Level: Expert

Home Town: Saginaw, Michigan, USA
Living In: Dimondale, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: mar. 27, 2009
I love this chili I have made it 4-5 times. I always drain the beans as I like a thicker chili. I have also used different peppers when I could not find anaheim or serrano tasted great. I have even used the hillshire farm hot sausage and it was awesome to have those chunks as well as just having the hot ground pork.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: mar. 25, 2009
As others have stated this is hands down the best chili I have ever made or eaten. The depth of the flavors is amazing. You are definitely not bored by the third bite. I had problems finding the right chilis in my small town but I can't imagine it would have been any better. It was HOT. If you think you like chili even a little you owe it to yourself to make this one. You'll never want to eat another variety.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: mar. 25, 2009
really good chili. it is indeed greasy if you don't drain the meat, so next time i will do that. also i think next time i would use only half the amount of coffee and broth, it was too soupy and i had to use cornstarch to thicken it back up.
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Cooking Level: Expert

Home Town: Simi Valley, California, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: mar. 25, 2009
Haven't made chili in years and needed to find a recipe that would feed a lot of people. This recipe is so delicious and was perfect! I made it without a habanero and wasabi paste...didn't have them on hand, but it didn't matter. I only added 2 Tbl. (packed) brown sugar instead of the 1/4 cup. After reading a review that it was a bit sweet, I thought less would be more. I made it with mild sausage, again that is what I had on hand. I would use mild sausage again next time around. I drained the meat once it was browned and used the oil from it to brown the peppers. I didn't want to try using the additional 2 Tbl. of oil the recipe called for, worried it would be too greasy as one review mentioned. This must of helped because it wasn't greasy at all. I used 4 cans of beans, didn't drain the first one but drained the other three. This must of helped with it not turning out soupy and we liked the extra beans. I don't think I would do it any different in the future. It had just the right amount of kick and a perfect consistancy. If I was looking to make a hot & spicy chili, I would follow the recipe and use spicy sausage, wasabi paste and a habanero. This turned out wonderful, especially since I was making it for company and I received so many great comments.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: mar. 23, 2009
Really great chilli, added more Wasabi than the recipe suggested.
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