Beef Chili

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I have made this recipe again and again making little changes here and there but it is always a hit. Love that this is a true "Texas" style chili!

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Absolutely delicious! I used pork instead of beef. On the TV version he added a touch of shaved chocolate the end. So I did that but it wasn't noticeable. This is one of the best dishes I have made from this site and I cook from here often.

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The coriander was overpowering to me. Next time,I will try reducing the amount or eliminating it altogether. That being said, I think this recipe is definitely one I can build on and tweak to suit my personal taste. I chose it because the peppers and onions were pureed, which is perfect for my picky family members who dont like onions. A great way to add flavor without pieces of actual onion or pepper. I thought it had just the right amount of heat,but I may add some regular chili powder next time as well. I also added kidney beans at the end because we happen to like them. All in all, I'm glad I made this,and will make it again, with a few small adjustments!

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You can't go wrong with Mr. Florence. I will be preparing this chili again for a big group of high school guys and their parents to celebrate building another log cabin at Hawk Woods Nature Center.
Keep up the inspiring work Tyler.
Mike

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I thought this chili was incredible. I tried it for the first time at my daughters school chili cook off and won second place, and fan favorite. Definitely worth the effort. Please don't skimp on the ingredients. PS - The recipe calls for masa harina, which is instant corn masa flour which you can find in the ethnic section of most local markets. It adds a great background flavor. I also used shredded mild cheddar instead of white cheddar. Last but not least, the sour cream really pulls the whole dish together. Make it when you want your chili to impress.

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This is the first chili recipe I tried from scratch, and is absolutely a winner. Keeping all other values the same, I added 1 can of Pinto beans and one can of Black beans, both drained, right into the pot. Don't cut the spices, you'll regret it. I'm considering adding more veggies too, to get some veggies into the kids' bellies. The beans add a more chili-like feel to this otherwise fully-flavored, aromatic dish. There is definitely more of a gourmet feel on this dish, rather than a cheap, roadside fill-me-up feel. Make it when you want your chili to impress.

I have to say, anyone who isn't happy with this because it's a chef's take on a traditional dish, should go look for traditional recipes instead. :

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haven't tried it yet but reading reviews because I am going to make this dish because I need a dish to accompany the food at my reception that will be barriatric patient friendly and this one looks pretty good. Will let you all know how it turned out and what I ended up doing with everyone's idea's

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I followed the recipe exactly except I subbed in a dry chili from my local store for the canned anchos... does this not taste like indian food to anyone else?

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Perfect chili, in my humble opinion.

May I just say, to all those who have minor and/or major complaints with this recipe: It's chili. Chili recipes are more like road-maps. If you need to tweak it to your specific tastes, go for it. It is chili!

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I love this chili recipe, definitely one of the best chilis I've ever had. I love the richness of all the different flavors and because I love cinnamon so much, I put in 2 tablespoons of it in my chili. I also added an extra small can of tomato paste and 2 cans of kidney beans (for me a chili isn't a chili unless you got beans in them;. Because I was too lazy to chop the beef, I got 3 lbs. of ground beef instead. I also added 1/2 a cup of water and didn't add the masa harina because I didn't know where to get it. 2 days later, I served it to my friend, an owner and chef of a 3 star restaurant and he loved it. He loved it so much that he took some home to share it with his wife: