Bob's was the first chili recipe I found with over 300 reviews, so I knew it must have something unique going for it. I read the last 50 or so reviews and modifications, finding that the majority of reviewers commented on the marked enhancement of flavors when the chili was prepared a day in advance. Being a person who likes only mildly spicy food (my forehead starts to drip) I could see that modifications to the underlying spiciness would be easy. I like anything with beer in it (especially my stomach) and chocolate is also a favorite. My wife responded that with these flavors, it might be more Mexican.
My recipe modifications consisted of following others' lead and mixing the type of beans (1 can kidney, black, chili and Great Northern), reducing the sugar a bit, also I substituted 3/4 # of coarsely ground beef for the sirloin. I like a thicker chili so I poured off the liquid of all but the chili beans, as they were in a "chili sauce" with cumin and cayenne. I used only 2 hot chili peppers, finely chopped, and reduced the chili powder to about 2 1/2 T. I had some Bitburger Bier and knew that it was a bit more "hoppy" or bitter, but I think any beer will do. My preparation modifications consisted of mixing all but the cooked ingredients first and letting them cohabit in the frig for several hours. I started the simmering process as I began to prepare the meat, onions and garlic, then mixed them into the simmering pot and let it carry on for a couple of hours. Th
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Bob's was the first chili recipe I found with over 300 reviews, so I knew it must have...