I tossed out my old chili recipes, because this is the most delicious chili I've eaten! As a spicy/hot food lover, I was NOT disappointed. I've recommended it to my "foodie" friends. Thanks Aaronch.

This was very very good!! However, We did not taste the Wasabi at all. I put in at least 2 tablespoons....

I just made this the other night. It was good. I used as german beer which was delicious. The first night, it was too spicy but the second it was perfect. I also made cornbread to go with it, what a as a great addition! Just remember when cutting habs, you should use gloves!! OUCH! I used one hab, one jala, and a serrano. I also love chipoltes and so added a tsp of chipolte chili powder as well. Gave it a nice smokey flavor. When you eat it the flavors come in as phases. First, you get this wonderful sweet meatly flavor. Then, wow you are with a lot of spice! I did cut back the sugar but I will def add the amount recommended. Def you shoud try it just make it to you taste!

Wow!

I've made this recipe twice now with excellent results. Both times I substituted 2 jalapeño peppers for the habenero peppers (out of fear), and everyone loved it. Next time I'll try the habenero peppers because my teenagers would have liked more spice. Thanks for the wonderful recipe.

Awesome!! I was scared to make this for my football party, so I made a more standard "Texas chili" as well. This was the one that everyone kept going back for. The wasabi smells very strong when you first add it- I was having a hard time imagining how this mixture would end up tasing good. At the end of the cooking time, however, the flavors had mellowed and blended perfectly. Delicious!

Was good, but not 5 star.

The beer taste was too strong...

I hate it when people talk about how they won some cook-off with the recipes they find on here. That said, I won a small chili cook-off with this recipe (one of eight entries). :) I made it mostly as stated, except: I couldn't find serrano peppers, and I cooked it in a slow cooker. I used the full amount of sugar. I did drain two of the cans of beans, but I really don't think it would have made much of a difference. The chili was sweet, mildly hot, and well-balanced. The only thing I'll change when I make it again is that I'll drain the fat from the meat before putting it in the slow cooker. Easily the best chili I've made.

Ok - yum. I live in a house that loves spicy food - so this one hit the mark. The beer and coffee add a really interesting flavor (I used Uff-Da Bock) and the wasabi adds a different kind of "spice" to the chili. My only alterations were to nix the beef broth (I didn't think it was necessary/ran out of room in my pot!) and couldn't find exactly the right peppers. I had to go with poblanos and a jalapeno. Very yummy. The only thing I would change is more tomatoes- maybe throw in a can of stewed tomatoes. Besides that personal preference this was a definite 5 star recipe!

Really yummy! Used groud sirloin instead of the ground beef. Browned the meat, onion and garlic in a skillet and let cook overnight on low in a slowcooker.

Great Flavor...but HOT HOT HOT! Next time I am going to decrease the peppers and it should be perfect!

this was yummy and my husband who hates beans in chili, loved it! I made recipe as written, next time I will cut back on brown sugar and add more wasabi paste. A KEEPER!

The BEST chili I have ever made!!!! Soooo yummy!!!

This is now our favorite chili. It was not as spicy due to no wasabi or habanaro chilis at our local store. Otherwise I completely followed the recipe, used Amber Bock beer. For those who like it spiced down just add a dollop of sour cream. This is a must try recipe for chili lovers!!

This is the best chili I have ever had! It has a nice heat to it without being too spicy. The first time I used regular strength coffee and hot italian sausage and it was better than the second time when I used strong coffee and mild sausage. Left out the habanero pepper both times because it wasn't available. I use wasabi powder because I cannot find paste. CAUTION: I made this once for a family get together, I made it 3 days ahead of time and it sat in the fridge. When we ate it, it was waaaaaaaay too spicy!!! The heat came out sooooo much more, it was burning our mouths and making us sweat, we had to open the front door to let cold air in! I was embarrassed and felt bad for my company because they ate it anyway. My brother-in-law's face was completely red. I reccommend serving this chili the day you make it or the following day, do not wait more than that!

I have to say, that I am bit particular about my chili. I don't just put anything into it. So, when I saw this recipe I thought it sounded sooo good. I was right. It is very good! I started out by looking for a really good cornbread recipe, I found Jalapeno Cornbread, read the reviews and one of them mentioned this Chili. That sounded so very warming, and tasty that I checked out the chili recipe. Many ingredients are in it that I would never have thought of, I knew when I saw it that it would be worth it to make it. I have already made Jalapeno Cornbread twice now, we love it! Just got done making the chili and I know my hubby is looking forward to this dish. He's not home yet, but, he knows what I