Reviewed: Oct. 3, 2011

I soak my beef tips in liquid smoke. I also have used sausage, ground turkey and ground beef. Its been great each time. I also have used very lean groun beef because I dont like to drain after I add all the spices. Its hard to find all the peppers in this part of the country. This is a huge staple on my menue.

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4 users found this review helpful

Reviewer:

Chuck

Cooking Level: Expert

Home Town: Boonsboro, Maryland, USA

Reviewed: Mar. 14, 2011

i took forth in a chilli cook off at the american legion but i had the most first place votes i had a hard time finding the peppers but it was great and i used pork tendor loin instead of the beef tip the only complant i heard was to much bbq sauce so maybe a half bottle next time

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11 users found this review helpful

Reviewer:

basl

Home Town: Union Springs, New York, USA

Reviewed: Sep. 19, 2010

Very good chili, however I had to make a few adjustments based upon pepper availability. I used cayenne powder instead of fresh cayenne; deleted pequin chile pepper and added instead part of a poblano pepper and about 6 chiltepin peppers (a very hot little pepper). The chiltepin peppers grow wild in my area of Texas. I also deleted the white onion mentioned and used instead some wild white onions that grow here (they're hotter). I used Stubb's Spicy BBQ Sauce for the sauce mentioned in the recipe and used 2 cans of pinto beans instead of just one. This recipe came out very well and the people eating it even favorably remarked that they didn't have to add any hot sauce to spice it up. I served it with shredded cheddar cheese, extra chopped onion and jalapeno cornbread.

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18 users found this review helpful

Reviewer:

Kai

Reviewed: May 9, 2010

I personally loved this chili recipe. I had a chili cook off in my Family and Consumer Science class and won first place for best taste. I plan on cooking it again at home.

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16 users found this review helpful

Reviewer:

RecipeFinder

Reviewed: Jan. 8, 2010

The heat was perfect. I couldn't find all the peppers but it still turned out great.

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12 users found this review helpful

Reviewer:

Chuck Wade II

Cooking Level: Intermediate

Home Town: Boonsboro, Maryland, USA

Reviewed: Nov. 18, 2009

This was delicious and hot. Really meaty, really hot, and really tangy. I think too much barbeque sauce was called for. The recipe called for 1 bottle of barbeque sauce when I think 1/2 a bottle would suffice. Once again, this was delicious. Well worth the trouble!

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14 users found this review helpful

Reviewer:

Garrett

Reviewed: Nov. 11, 2008

This was a great chili recipe. I buy locally and lucked into the last of pepper season. I could not match all of the varieties so I made sure that I matched the quantity. Usually chili really improves the second day but this was terrific immediately.

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13 users found this review helpful