Beef Chili

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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:

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Good grief...some people amaze me. Nowhere in the recipe does it even mention 'Texas'. On top of that, it clearly states three CANNED chipotles. So many other things I could mention based on the comments. The simple facts are there are as many different variations of chili as their are works of art. A good chili depends on the 'customer' their tastes. You don't like beans? Fine, leave 'em out. Don't like the 'frou-frou' stuff like sour cream? Don't put it on. Chili started out like pizza....'what we got in the cupboard?' type deal. Been tweaked more often than probably any other recipe, and people get hyped up about it.
Truth is, this is a very good chili, with layers of flavor that meld for a great taste. For people to complain and 'think' they're cooks, be quiet...go back to making the same stuff you've always made. When I say I don't care for your AUTHENTIC [Texas, Cincinatti, Kansas City, (fill in the blank] chili, be quiet...I've had better.

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Best chili I've ever tasted and easy to make. I use ground beef instead of the shoulder. I also add another Tbsp or so of cumin. Wonderfully spicy with great chipotle flavor! My husband starts crying when I pull out the recipe he loves it so much.

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This is an excellent recipe that is hard to execute perfectly.
Again folks, it is three canned chipotles... not three cans of chipotles. Geez!!! I can't believe people fell for that... try eating one of those bad boys and you know 3 cans would blow the roof of of most human heads.
Those peppers have a kick and a smokey sweetness. Their overuse was the problem for most of the bad reviews. No need to change the other spices.

The other thing was the complaints of tough beef. Note the ambiguous instruction. "Large cubes." What is large? Well, about 2 inch squares or larger in my opinion. The people that had tough meat cut the cubes too small. Just trust me.

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This is one of the best chili's I have ever had, and very unique. I used 2.5 pounds ground beef (i had it on hand and used 1 tablespoon cornstarch (dissolved in 1 T water to thicken it. I also added a can of black beans. (don't judge me Texans The flavors are wonderful. I topped it with shredded sharp cheddar cheese and a dollop of sour cream, so good!

ps i hate when people give ratings based on how authentic a recipe is to a certain area, this recipe is fabulous even if it is a variation

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Just reminding people that if you don't like the way something is coming along, you can alter it to your own taste. All the "So inedible I had to throw it out!" comments crack me up. You don't taste it as you go along? If you try it halfway through and don't like it, it's really ok to veer off recipe. It's not a legally binding contract, you can change it however you please.

For all the reviews with people suggesting different things they tried, keep it up! I get some of my best ideas from those kind of comments on recipes here :

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I loved it, I just want to know how to make what ever it's topped with looks yummy... If anyone knows something I don't please let me know.

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Is it really fair to rate a recipe if you don't follow it? Im reading these reviews and people poorly read the directions or completely change the recipe then give it a negative review. If you change the recipe then you really have no right. Rate the recipe on its own integrity not your lack of.

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This may be a good chili variation, but Texas Chili it is not! It's obvious that Tyler has no clue what makes Texas Chili different from other (we Texans would say "lesser" chili's from elsewhere. First, chuck roast is used, not beef shoulder, and the meat remains cubed, not "mashed"; no wonder some users found it stringy and tough. Secondly, Texas Chili does not contain cheese or cinnamon (go to Cincinnati for that or chocolate (great New Mexican chili sometimes contains that in a mole-type additive, but then, it's not Texas Chili. And frou-frou touches like adding sour cream may go over well in Tyler's San Francisco eatery, but not in Texas, where a garnish - if used at all - would be some chopped Cilantro. About the only thing Tyler got right was not to add beans (Texans sometimes serve "Ranch Beans" - pintos - but ALWAYS on the side.

If any of you foodies want to see an outstanding and authentic Texas Chili recipe, get a trial subscription to Cook's Illustrated Online and look up the several recipes in their March 1998 issue. The basic Texas Chili recipe they provide ("Chili Con Carne" is great, but if you really want the absolute ultimate and have access to a wood smoker or at least a grill with wood chips, their version rubbing down a whole chuck roast with a chili mixture and lightly searing and smoking it first just can't be beat ("Smoky Chipotle Chili Con Carne". Hint: to conserve on labor, just rub and lightly sear/smoke the chuck roast some time when you're cooking outdoors anyway and then freeze for when you want to make Texas Chili.