Touchdown Chili

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too many ingredients and very spicy. The best chili recipe is the 30 Minute Chili that has fewer ingredients

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This is a very spicy chili. I have made it several times. Be careful with the chills and don't use the seeds and veins if you want the majority of chili heads to eat it. I have used various dark beers and the flavor comes out just fine. be careful with the peppers I have used the stated amounts and have had different heat results every time from unbearably hot to perfectly hot.

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I made this for a potluck dinner party where all of the food had to be prepared with chocolate. I cut WAY back on the peppers (using 2 habaneros, 6 jalapenos, 3 anahiem, and only one can of chipotle peppers and it was still SUPER spicy! For the meat, I used the bacon and italian sausage, but subbed ground turkey for the rest. Instead of the Negro Modelo, I used the Kona Brewing Co's Pipeline Porter because I thought the coffee flavor would add a nice depth. I also added about 4 tbsp of cocoa powder to kick up the rich, chocolate undertone of the chili. I omitted the other alcohol just because I didn't want the chili to bee too thin. Instead of cooking the chili on the stovetop, I browned the meats and then just threw everything in the crock pot on low for the whole afternoon. The chili was a hit, but I am pretty sure that if I had used the amount of peppers the recipe calls for, that nobody would have touched it, so I can only give it three stars.

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too many ingredients, what 10 year old knows what half of these ingredients are, what 10 year old has access to that much alchohol....please

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I too made this thing years ago. I was fascinated by the booze and the beans and peppers. Made it for a bunch of Cub Scouts to put on hot dogs. Cut out all but one or two habaneros; eliminated the scotch bonnet peppers but substituted a jar of Jamaican Jerk seasoning. Changed the Rotel to mild instead of Hot, etc., etc. etc. Stuff was still so hot no one but me would eat it. I'm glad the recipe is still floating around, but it's more of a cool name and idea rather than real food.

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I've made this chili many times and with several variations. I love it hot, but hubby found the original recipe too much, even though I'd cut back on the habeneros. What I've found is it's the chipoltes that seem to put the heat over the top, at least for us. Instead of addng 2 full cans of peppers and the adobo sauce, I only add one can's worth of the adobo.sauce - and no peppers. I've tried it with only 1 can of peppers, only a couple of peppers - and it's the peppers pureed that are throwing all the heat. That said, now I follow the recipe almost to the letter, depending on the availability of the peppers. Usually I do more japelenos then habeneros, and also add a jar of strained banana peppers. I serve with tortilla chips - it's my all time favorite chili.

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It's an awesome recipe that like some others, have toned down some. Usually only use 4-5 of of the peppers; add ground beef to the meats; add some SoCo to the alcohol; and last but not least, some maple syrup along with the bakers chocolate, helps balance out the heat.

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Yes it's hot ... but it mellows with cooking time. This is the type of chili that when you take a bite your first reaction is.. "too hot" but you still want more, and before you know it you will have consumed two bowls of this too hot chili.

I leave out the beans and add pork, usually a pork roast (butt and more beef roast. After browining meat (and removing I cook onions and garlic and then add the alcohol and boil for several minutes before adding back in the meat and t sauce. This mellows the alcohol flavor (my preference.

Try cutting back on habaneros to five and adding less chipotle if you really don't want all the heat. I woudn't leave out the Chipotle entirely as it does prove a disticitive flavor.

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I substituted Turkey bacon, sausage, etc with fantastic lower fat results. This is a chili with lots of flavor-levels, so don't expect your run of the mill chili taste. Also, I halfed the peppers so not to burn my guests faces off.

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Made this for a homecoming party at my house. I cut out the Habanero and Scotch Bonnett peppers, and cut the Aneheim Hot peppers by half. I also seeded the peppers to reduce the intense hot flavor. Even with everything else in it, this chili was way too hot for each and every one of my friends. We ended up ordering pizza. I must admit, though, that if you could get through the crazy heat this has (I used peanut butter on bread, the chili has a good taste to it. I think with a little tinkering this recipe could be a good one, which is why I still give it three out of five stars.