Texas Style Chili

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Great recipe but I substituted a few items out of necessity. I used 2 extra large Habanero peppers in place of the Mexican chilis, instead of 2 large tomatoes I used 2-28 oz cans of whole plum tomatoes and crushed them in the pot (I suggest using No Salt Added cans of tomatoes and drain them first. The Habaneros along with 3 tablespoons of chili powder and the 3 adobo peppers made this dish plenty kickin, but not so much my 10 and 12 year old boys didn't scarf it! I used 4 cups of beef stock with a bottle of Yuengling Black & Tan. No need for the masa harina. This is better after two or three days when all of the flavors have come together and the juices have been absorbed by the meat. I'll make this again!

UPDATE 2/23/13 Leave out the Habaneros and chipoltes, and use 4 Tbsp of chili powder along w/ 4 lbs lean stew beef, 2 large vidalia onions, and 2 large jalapenos.

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Of all the recipes on Food Network I use, this is the one that warrants a review. This is the best chili ever! I have made it at least 10-15 times and it never disappoints. I can never find New Mexico chili peppers, so I substitute cubanellos or poblanos, and then add some re-hydrated dried anchos to the mix. I always do a couple of serranos in addition to the 3 jalapenos, (we like it with some heat.

I have made it with both chuck and tri-tip, but the tri-tip is MUCH better, and is worth the extra cost. The ticket to browning the meat is do it in small batches so it browns and doesn't steam. I usually fry it in 3-4 batches to make sure it browns nicely.

I use the accompaniments, along with some shredded white american cheese and a squeeze of fresh lime juice to each bowl, but Fritos rock it much more than the corn bread! Hands down best chili ever. Emeril rocks my chili world! It is my go to recipe. All the prep is MORE than worth it. Just try it, it won't disappoint!

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I can't find chipotle chiles in adobo in any of my local (Boston grocery stores, so to compensate for the lack of smoke I add a teaspoon of liquid smoke.

Also, I've made this recipe many times. Each time I've tried experimenting in different ways. Currently my favorite is by adding a couple ounces of baking chocolate and a tablespoon of brown sugar. Gives the chilli another dimension of flavor without making it too sweet, but compliments the heat and the chili spices very well.

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Bam! Made the recipe and was tasty except use a lot less beef broth or it will come out too watery. I also recommend ground chuck instead of cubed beef and habaneros instead of jalapeños if you want more heat. Overall a nice yummy spicy beef chili with lots of kick. I also suggest rubbing the meat with salt, pepper, and cumin let it sit few hours or overnight so that the meat is not bland. That's what I did and it was quite good. The dark beer and tequila add a unique flavor.

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Never made chili before and I took second place at the 3rd annual Sailorman Chili Cookoff this month with this recipe (with a few minor mods!

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I made this recipe for the first time today. It was really too hot i.e. spicy for me to enjoy. I even cut back on the serranos and jalapenos. I did love the cubed chuck roast in it. I think I will make my own version of the recipe and give it another try.

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I took this to our tailgate last night, and it was a huge success. I didn't have any left over to take home, and that's always a great sign. My only "beef" with the recipe is that the unseasoned tri-tip was a little bland. Slow-cooking it for 6 hours seemed to help get some more flavor into the beef, but next time I'll probably toss the cubed tri-tip in a mixture of cumin and kosher salt and let it sit in the refrigerator for a couple of hours. The 6 tablespoons of chili powder gives it somewhat of a dark character, so I'll probably back off a tablespoon next time. I added about a 1/2 cup of lime juice and that brightened it up a bit. I also added 2 cans of kidney beans (like the mouthfeel, authentic or not. Shiner Bock is a great beer for this, but if Shiner Smokehaus is in season, it adds a nice smokey quality to the chili.

I'm sure we'll be making this chili for years to come.

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Since I won my neighborhood Chili Cookoff with this recipe I'm giving it 5 stars! I used tri-tip, Poblano Peppers (instead of New Mexico, Anchor Steam beer, skipped the masa harina and cooked for almost 4 hours. Otherwise, followed exactly. Lots of flavor, lots of heat and overall YUMMY!

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This is the second time I've made it, GREAT!

For the 1st time, as an amateur cook, I used 5 DRIED New Mexican chiles instead of fresh ones, and it was waaayy too hot. This time I used 5 jalapenos and subtracted the fresh New Mexican chiles, added a can of chopped tomatoes and subtracted some beef broth, and added some brown sugar. Substituted Sam Adams lager and doubled the Tequila and chipotle adobo.

One more note - on this second time, when I was browning the meat in a heavy stainless steel pot, I didn't have the heat on high. I thought, "Why have the oil splatter all over the stove, just make it medium like I did for the pot roast..." So, I had to take the meat out, let the meat juice (water boil out and start browning before adding the other ingredients. So Dutch oven on high heat was specified for a reason. A top chef and experienced cook I am not, so I recommend paying attention to what the established top chefs recommend, or be flexible enough to work around problems.

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A hearty burst of smoky, hot flavor! I substituted Leffe Blonde beer for the suggested beer and Jack Daniels for the tequila because it's what I had on hand. I also used one jalapeno and one red hot pepper and it was spicy enough and did not use masa harina (corn flour or any substitute. Additionally, after reading the reviews, I used on 4 tbs of chili powder and cut the meat into 1/2 in. cubes. Cooked for 2 hours and it was delicious! Probably will be better today.