Reviewed: Jan. 28, 2009

The best chili recipe my family and I have ever had. Didn't have some of the exact ingredients, but my substitutions worked out perfectly. I didn't use any of the hot peppers(since my family doesn't like it that hot), used chicken broth instead of beef and used black eyed peas instead of kidney beans. Excellent!!!!

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CLARE L

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jan. 28, 2009

This was sooo good. My son had a friend over for the weekend and they liked it soooo much that they kept going back all night long and finished it off for breakfast....THIS IS A KEEPER!!!!!

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melissaplus5

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Reviewed: Jan. 27, 2009

I never made chili before and I needed to make chili for a cook off at Edwards AFB. I made this recipe and won first place. The only change I made was adding Elk with the burger and sausage.

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Rich

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Reviewed: Jan. 26, 2009

I went ahead and added double the meat because it really was too soupy as others have said. I thought the chili tasted fine the first day, but did not like it's taste or smell a few days later. I'm not a beer or coffee drinker, so it might have been that. I probably won't make this one again.

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Christa

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Reviewed: Jan. 18, 2009

THE BEST CHILI I'VE EVER HAD!!! Everyone loved it! Despite the ingredients, it wasn't very spicy (I think peppers aren't as spicy this time of the year though). I made mine a vegetarian version and added i can corn, 2 zucchini, 1 tub mushrooms, and 2 red peppers. I'm taking this to a chili cookoff next month!

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candz

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Reviewed: Jan. 15, 2009

Wonderful! Follow the recipe exactly! This one you just can't mess with. Each day the flavors change, if you have some leftover.

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jonzgirl

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Reviewed: Jan. 15, 2009

Holy Cow! My entire family loved this. Yummy on noodles with some cheese or with tortilla chips. The ingredient list would never clue you in on how good this really is. I didn't change a thing, and my family it was absolutely wonderful.

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CRISSIE1019

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Reviewed: Jan. 11, 2009

I thought that based on the initial smell that the flavor was going to suffer. That was not result. I tried this after I made "Boilermaker Chili" and haven't decided which is better. Both recipes make a great bowl of chili.

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k.pez

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Jan. 10, 2009

Sooooo GOOD!!! I loved it! I never like chili, so I decided to make this for my husband...(he LOVES all chili) So, I thought I might like it sice it was different...And I had to BIG bowls for dinner. I'm so full now. ;)

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Bronwyn Sproull

Cooking Level: Expert

Home Town: Carlinville, Illinois, USA

Living In: Godfrey, Illinois, USA

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Reviewed: Jan. 7, 2009

This recipe is fantastic! I followed it exactly. The flavor makes the time it takes to prepare well worth it. I have been asked for this recipe a number of times. Thanks for sharing.

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Chris

Cooking Level: Expert

Home Town: Texarkana, Texas, USA

Living In: Granbury, Texas, USA

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Reviewed: Jan. 4, 2009

Phenomenal chili recipe. I added 1/3rd cup of cider vinegar to give it a bit of a sour bite along with the sweet, which my tasters loved. Along with other users, I halved the brown sugar and the beans, and doubled the wasabi. I am skeptical that the teaspoons of herbs really add anything. It would be hard to pick up a teaspoon of plutonium in a chili this rich and complex.

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DeKreeft

Cooking Level: Intermediate

Home Town: Fairfield, Connecticut, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2009

This chili came out just spicy enough! I made without beans and it still came out great. The wasabi adds a nice touch.

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Kat M.

Home Town: Fort Myers, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 3, 2009

excellent!

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gbmonkey

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Reviewed: Jan. 3, 2009

I just finished making this chili, adjusted for four(4), and it is truly outstanding. I made only minor adjustments...,substitued 1/2 inch cubes of top round beef for the ground beef, and a chorizo sausage for one of the hot Italian sausages, a tiny bit less sugar, elephant garlic instead of regular garlic, moderately more wasabi, and substituted a can of chili beans for one of the cans of kidney beans, also added a hint of cilantro and used Negro Modelo dark beer and Starbucks strong coffee. Can't wait for dinnerand will serve with white rice and topped with sour cream and some fresh cilantro.

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ert

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Reviewed: Jan. 2, 2009

Cooked it New Year's Eve for a Chili Cook-Off. It did not win the contest (a wimpy bland Chili won - go figure!) But if you like spicy and Great Chili this one is one of best I have ever had or made!

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MONGOJON

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Reviewed: Jan. 2, 2009

The Best Chili ever! A nice "complex Chili taste" that is addicting. I followed the recipe exactly with the amounts but I doubled all liquids and all spices because I like more liquid in it. We loved it. We will make this often. Oh yeah, one more thing we did NOT put the habanaros inside.

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Evergreen

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

This really is the best Chili! I omitted the peppers only because I did not have any the chili was still great!

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Jen

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Reviewed: Dec. 31, 2008

Loved this chili recipe! Fantastic flavors! I used 2 serrano, because the store was out of habinaros - glad I did because it was just hot enough, think the habinaro would have made it too hot for our family.

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