Red Beef Chili

Bobby Flay brings his signature heat to this chili with layers of rich, spicy flavors. The onions and chiles are sauteed in reduced beer[ and chocolate, and maple syrup is stirred in at the end for sweetness. A dollop of toasted cumin crema on top adds a cool, creamy finish to this red-hot dish.]

Total Time:
2 hr 30 min
Prep:
30 min
Cook:
2 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 7 tablespoons canola or vegetable oil
  • 4 pounds bottom round beef, cut into 1/2 -inch cubes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons ground cumin
  • One 12-ounce bottle dark beer
  • 1 large red onion, finely diced
  • 4 cloves garlic, finely chopped
  • 1 teaspoon seeded and chopped habanero
  • 1 Thai bird chile, seeded and chopped
  • 1/2 jalapeno, seeded and chopped
  • 1/2 poblano, seeded and chopped
  • 1 tablespoon ancho chile powder
  • 1 tablespoon cascabel chile powder
  • 1 tablespoon chipotle pepper puree
  • 1 tablespoon pasilla chile powder
  • 1 teaspoon New Mexican chile powder
  • 5 cups homemade chicken stock, canned low-sodium broth or water
  • One 16-ounce can whole tomatoes, drained and pureed
  • 2 tablespoons finely chopped semisweet chocolate
  • 2 tablespoons maple syrup, or more as needed
  • Toasted Cumin Crema, recipe follows
  • Toasted Cumin Crema:
  • 1/2 tablespoon cumin seeds
  • 1/2 cup Mexican crema or creme fraeche
  • Kosher salt and freshly ground black pepper
Directions

Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.

In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.

Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.


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Pairs Well With
Dark Beer

Toasty, bracing beer

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4.7 68
Wow!! This is probably the best chili I've ever had. Great spice level with lots of complexity and depth in flavor. Highly recommend! item not reviewed by moderator and published
I make this recipe with whatever chile available at the time, and it turns out great every time (I would not omit the chipotle pepper whether it's puree or powder as it gives the smoky flavor). This is my go to recipe :) item not reviewed by moderator and published
I used this recipe at a Chili Cook-Off (I had to leave out a few of the peppers, because I knew a few people couldn't handle them and I used steak rather than beef because I knew my many of my competitors were doing beef...I wanted some variety to get some edge) and I was the first woman to place Second (to place PERIOD) in a Competition that had always been ruled by the guys. :) This chili is fantastic! Thanks, Bobby! :) item not reviewed by moderator and published
This is a great recipe! I left out the habanero and Thai chili, but used a whole jalapeno and cut the beef to 3 lbs. Added red and black beans at the half-way cooking point. Like others have recommended, I doubled down on the chocolate in my second batch and it came out perfect to our taste. Plenty hot, but balanced. I realize that I've made a few alterations to the original recipe, but the key is the base layers of chili powders, beer, onions, and cumin remain the same. This is the best chili recipe for depth of flavor and texture. item not reviewed by moderator and published
This has to be the best chili I have ever had. Period. Complex chili flavor. Not too much heat. Lots of meat and the wonderful taste of onions all come together beautifully. I can't taste the beer but the color of the beef is just gorgeous after browning it. This is my second time making it and I did some modifications just for fun: I added a little extra syrup just, but I like my chili a little on the sweet side to balance the heat. I also add about 10 garlic cloves and did not use a habanero pepper, Instead added some smoked paprica. I found some roasts on sale, but they were not very marbled and I really wanted my chili to fall apart. So I cooked it like the recipe states, then stuck it in the fridge overnight. The next morning (today) I pulled it out and cooked it on Low for about another 1.5 hours and the meat just fell apart. Flavors are just perfect and I'm so glad I made a double batch so I can have leftovers. item not reviewed by moderator and published
Pretty spicy but good. I personally think twice the chocolate and twice the maple syryup makes it more balanced. Not sure if it was me or the recipe, but meat seems a little over done. I would defiantly make this again, but I might adjust the meat cooking time. Just because, I think this would be great over quinoa as an added ingredient. item not reviewed by moderator and published
This recipe is the most amazing Chili ever attempted. BOBBY FLAY IS THE MAN AND WILL ALWAYS BE! Ok, that being said : I decided to make these few alterations : Use an entire bar of Chocolate that is at LEAST 70% Cocoa, with no added sugar. It's the pure cocoa that will add the amazing depth to this dish. Use half the bar during the reduction of the beer with the simmering beef, and WAIT to add the other half until the last hour of cooking. I also added a cup of Sherry (red wine would work too, mushrooms, and 1 cup of kale/chard. It adds a real earthiness to the dish. THANK YOU SO MUCH BOBBY FLAY FOR THE INSPIRATION! item not reviewed by moderator and published
Chocolate, chili and dark beer - what's not to love about this recipe. I liked using all the different chilies as each one has a different flavor. I also like chili made with chunks of beef rather than ground meat. I also made this a day ahead to all the beef to soak up all the spices. Splendid recipe, but not for those with timid palates. item not reviewed by moderator and published
GREAT! Did make modifications. Used 1 pound ground beef (halved recipe, no peppers, but did use one can of Rotel diced tomatoes with chilies and two diced chipotles in adobo. Added 1 Tablespoon of ancho chili powder, one teaspoon of regular; 1/2 tablespoon of Montreal Steak seasoning (has garlic on my ground beef and 1/2 red onion. Used one square of bakers semi-sweet chocolate. Used Agave syrup instead of maple, and used IPA instead of dark beer. Served in bread bowls -- my family loved it! My husband thinks the chocolate made the difference. Balanced with plenty of heat. item not reviewed by moderator and published
This is my new favorite chili recipe. I cook down the liquids so it is not watered down and when complete you can taste every ingredient. Fantastic, even when I made it with ground turkey. item not reviewed by moderator and published
I like the way the chocolate and maple syrup balance out the heat. Yum! item not reviewed by moderator and published
This is an incredible chili recipe. I can't eat beans so am always looking for new ways to cook dishes which usually include beans. The beer and chocolate were incredible. I couldn't find the thai chili or the pasilla and cascabel chili powders. Just used more of the mexican chili and regular chili powders. Used two jalapenos since I didn't have the thai chili. Not too hot. Some nice heat at the back of your throat but none on the tongue. Ate over rice and added fresh chopped onion and cilantro with the crema. To die for!! item not reviewed by moderator and published
This dish had a very rich taste. I did have to take some of the heat out with extra tomato sauce. Also, the ratio of meat to sauce was a little heavy on the sauce side. We served it over rice, and I also added white beans to half the recipe. The creme friach was amazing! I will make this one again! item not reviewed by moderator and published
Best chili recipe I've had so far. I made it per directions except used half the water, and omitted Thai bird chili, since I don't have that one. The beer, chocolate and blend of chili's make this so rich and complex. Yum! item not reviewed by moderator and published
the chocolate and the beer come together to do some amazing things item not reviewed by moderator and published
Only bad thing about this recipe...no leftovers and an overfull stomach. Yum! item not reviewed by moderator and published
Tastes great. Very similar to the one i makke, but what i add is baja chili seasoning and it just gives it that kick.  Bajachili dot com. Also, try adding a half an orange to the pot. Very tasty! item not reviewed by moderator and published
I entered this recipe in our neighborhood chili cooking contest. I suggest you make it the night before you serve it and let it sit overnight. Upon first tasting my tastebuds were on fire; however, when it sits the flavors blend and the spicyness tones down. Warning: the chili peppers are hot, hot, hot. Don't touch your face after dicing the peppers. Yikes! I thought it was on fire. The remedy? Maalox. Worked like a charm. It was worth it. I won the contest! Thanks, Bobby! item not reviewed by moderator and published
awesome recipe. hey people if its too soupy just simmer until desired thickness is reached!! Used regular chili powder and left out the thai bird. About double on all the peppers including the chipotle. Have to add a few more tablespoons of chili powder and cumin at the very end, but hey its an excellent base recipe! item not reviewed by moderator and published
This is an authentic New Mexican/Southern Colorado red, meat chili. If you are looking for a bean/meat, chunky North American chili to top with cheese and onions and eat with tortilla chips, then this is not the recipe for that occasion. This is a fantastic, delicious, chili that works great with pan fried or warmed tortillas de harina (flour tortillas. Try it with buffalo! Thanks AGAIN, Bobby! item not reviewed by moderator and published
The best of all chili recipes. Thanks Bobby!!! item not reviewed by moderator and published
Oh my, oh my, oh my! This recipe has been the basis for my chili experimentation lately. There are times when I need to turn up the heat (like when I substitute bear or any other game meat for the steak). Then I leave the seeds in on the Habbies and Thai bird chile and set my food processor to liquify (just for those 2 ingredients). I also prefer honey to maple syrup at double the measure. Thank you for a fine base recipe to play with. item not reviewed by moderator and published
Bobby, Hats off to you man my name is John im a chef in Dallas i used your recipe at in a chili cook off and really enjoyed. So did the judges my son his girl friend and i won . Great recipe man thanks. John Stout item not reviewed by moderator and published
Bobby sounds like that chili is right up my alley. I love watching you show and Man Vs. Food. item not reviewed by moderator and published
This was probably the best chili recipe we have ever tried. It was hard to replace our previous recipe that we have been using for over 10 years and try a new one but we are very glad we did. This chili recipe is amazing. Everyone loved it. item not reviewed by moderator and published
Absolutely amazing, deep rich flavor with a slight kick. I did some research on dark beer and decided to use Negra Modelo which worked out great. I prepared a day in adavance and followed the recipe exactly including the Toasted Cumin Crema and I would not change a thing! item not reviewed by moderator and published
WE've been using the same chili recipe for years but decided to giv ethis one a try. We actually had all of the peppers except for the rare one. THis recipe was a complete disappointment. It totally lacked the depth of flavor we expected - like a house with no foundation. It was also incredibly soupy. We're going back to our tried and true recipe. item not reviewed by moderator and published
okay...i little on the thin consistency, plus, after hunting down all of the seasonings and peppers, flavor was a little disappointing. item not reviewed by moderator and published
Looking for a good recipe with no beans and this will be our chili from now on. Just a few of the ingredients that we couldn't find (Thai bird chili) but it was still great. Added some ground beef to it. Be sure to use the immersion blender (we went out and bought one) it really thinkens it up. item not reviewed by moderator and published
If Chili could be orgasmic, this is the real deal! The layers of flavor are phenomenal. item not reviewed by moderator and published
I was looking for a chili recpie without beans, and this was perfect. Great depth of flavor! item not reviewed by moderator and published
I entered this in a chili contest and I shouldn't have. I normally really like your recipes, but this fell really short. There was really something missing. Sorry Bobby I will not be using this recipe again:( item not reviewed by moderator and published
I usually try a different recipe every time I make chili.. searching for my chili-nirvana.. lately I've been trying the ones on the International Chili Society's website - they list all the grand-prize winner's recipes, but decided to try this one today. Wow. This one is by FAR our favorite. Lots of layers of flavor coming thru here. The heat pops you at the end, but isn't one that lingers.. it makes you want more! I will def be using this one for awhile.. thanks man! item not reviewed by moderator and published
this was and is and will be a favorite for the long haul ! ! !have made it a few times. improvised a little on spices I couldnt find. great flavor with chocolate,pablano and cummin.and dark beer !added a little beans,let some shredded cabbage hit the pan real quick. !flour tortilla taco style shreded cabbage on top w crema.SUPER TASTY ! thanks 4 this one item not reviewed by moderator and published
The taste was less than great. Alot of work for little reward, sorry. I love Bobby's other recipes but this one just fell short. item not reviewed by moderator and published
I really loved this chili. The flavors were very complex, with the sweetness of the chocolate and syrup perfectly balancing the heat from the various chiles and chili powder. I was lucky enough to locate every variety of chili powder at the local Mexican grocery store (well actually I found dried chiles and ground them up to make the powder) so that made me happy. I had some trouble with the beer because the only dark beer I had on hand was Guiness. It foamed a lot when adding it to the pot and cause a bit of a problem. Once the foam died down, it tatsted great. item not reviewed by moderator and published
I love this chili recipe. I usually make a double batch, so I can spread the chili joy to friends and family. I'm always amazed at the complexity of flavours and layers of heat that this chili brings. that being said, I've been meaning to ask a question about the recipe as I think the description seems to have changed since I first tried it. when you brown the beef and mix in the cumin, it produces a sauce. how far down do you cook the beef before removing it, to deglaze with the beer? I thought the purpose of deglazing is to get the burnt bits of meat off the bottom of the pot, which apparently carries intense flavours. am I supposed to cook off all the sauce until the beef sticks to the bottom? I usually don't wait that long, and once I add the chocolate and beer (after removing the beef to a separate plate), I heat it until it basically turns into a brown sludge. is this correct? in the end, it still produces amazing chili, but just for my own information as I learn to cook, I'd like to know that I'm doing it right. please let me know, fellow FoodNetwork fans! and thanks. item not reviewed by moderator and published
If you can't find all the right chilis, cook it anyway and just use what you like. (taking care to seed them) you can always add more heat, you can't take it away. To he reviewer who deglazed the pan w/ the meat in it: it's not a silly question, but it is important to take the meat out. If reduce the beer with the beef in the pan, you are boiling the beef, which will make it tough. I actually cook the beef longer than prescribed at a lower temp, this breaks down the collagen in the meat, making it very tender and contributing a great richness to the sauce. item not reviewed by moderator and published
At the risk of asking a silly question.... At the step where you deglaze the pan with the beer, are you supposed to leave the meat in the pan and reduce it with the beer, or should it be removed? I ask because I left the meat, and it seems to have turned out a bit overcooked. Otherwise the flavors of this chili -- the heat hits at the end and not the beginning, allowing all of the other flavors to be tasted. item not reviewed by moderator and published
After reading the comments on this chile recipe, I opted to try it. Although I live in Arizona, I had trouble finding all the chile powders (cascabel and one of the chile peppers (thai bird, so I added regular chile powder and increased the jalapeno to compensate for it. It is simmering on the stove as I'm writing this and I can't keep my spoon out of the pot! The level of flavors after just 45 minutes of simmering is unbelievable! I decided to make this a day ahead based on other reviews. I'm not sure I can wait until tomorrow to try it. I'm still toying with the idea of adding beans, as my husband loves his chile with beans. I didn't bother draining and pureeing the tomatoes, I just added them to the pot and then used my immersion blender to break up the pieces. Easier and same result. Regardless, I am SURE this will be my go-to chile recipe for years to come. Thanks, Bobby - you are the best! item not reviewed by moderator and published
Too many flavors in this leaves it missing something. Made this and when it was done I thought to myself, it's not bad, but there is something missing. I couldn't figure out what it needed, but the overall flavor fell flat. Even after a couple of days in the fridge, it didn't get better. It's a lot of work to prepare and the lengthy list of ingredients makes it expensive too. Not worth the effort. item not reviewed by moderator and published
This is without a doubt the best chili that I have ever made! Intense flavor, layered heat, I doubled up on the recipe and it was gone before half time of the game....My Mouth was having a party! item not reviewed by moderator and published
We had a chili cookoff at work that was judged by the head chefs of Craft Steak in New York City. They sat all the contestants down and gave a critique of each chili and had nothing but rave reviews for ours. This chili is out of this world. I think if you really wanna impress, get all the chiles in the recipe and don't substitute unless you have to. The only chili pepper I couldn't find was the thai bird chili. We made it three days prior and just let it sit and get tasty. item not reviewed by moderator and published
Finally a NO BEAN chili recipe and it's from Bobby Flay.Thank you! I was fascinated by the combination of chile peppers and powders, as well as the beer and chlocolate. I used tri-tip instead of bottom round and omkitted the maple syrup at the end; otherwise stuck true to resipe, including the method. I was able to find all th ingredients except for Cascabel powder which I got through gourmetsleuth.com (thanks Susan). I made this Saturday evening and it was really good with a perfect balance of sweet/heat which to me means subtle sweet and substantiall heat.. The next morning it ws better still and by that evening iit had taken on a seemingly whole new dimension of great flavor which elevated this from very good to outstanding. This recipe involved some work, but I enjoyed the challenge and the end result was well wortrth iit item not reviewed by moderator and published
wow, this was incredibly hot! i'm sure all the flavors were very interesting - chocolate, porter, etc. but i couldn't taste anything but HEAT! my advice, go WAY easy on the peppers, jalapenos, pepper powders, etc.! one can always ADD to taste at the end, but impossible to take away. i also added beans, which were nice. the creme fraishe was a nice touch - but low-fat sour cream will also do. item not reviewed by moderator and published
This is always good, hearty, with a big kick! It is also fun to make and can be toyed with - adding little extras that sound good since they all take on the great flavors as it cooks. This is my stand-by recipe that I added to my recipe book the first time I made it! item not reviewed by moderator and published
This chili is awesome!!! The first time around, I had to make some substitutions but chili is a forgiving dish and adapts easily to personal preferences (like adding more tomatoes or beans). BUT, if you REALLY want to get the real deal and can't find the chili powders locally, try gourmetsleuth.com. You'll never go back to "Mom's" chili again after you've made this one. I have combined the right proportions of all the different chili powders into one jar to give myself a little edge on the prep. Most markets carry the fresh peppers, so after a time or two, you'll find making this a great "go to" recipe for fall. Oh! Don't forget to save a little of the beer for the cook! item not reviewed by moderator and published
I've been making chili for years and always looking for the perfect recipe. I have my own personalized one but after making Bobby's, I'm sticking with his recipe. Despite that I didn't have all the different chilis, it came out fantastic. Lovely flavor layering and perfect amount of heat. I am going to order the chili's I didnt' have on hand and make it again. THIS RECIPE IS FANTASTIC and don't be put off on the "intermediate" level...YOU CAN MAKE IT:-) item not reviewed by moderator and published
This is a no-nonsense, heavy-duty chili. You could easily serve it over pasta as a sauce, it is that thick. That said, I loved it. We used as many different chili peppers and powders as we could find, doesn't seem to matter what you use, and added kidney beans at the end. item not reviewed by moderator and published
I have never met a chili recipe other than my mothers that I have enjoyed until this one. I always hated beans in chili so this caught my attention early on. Due to the difficulty of finding some of the chilies/powders etc I made some adjustments only using a jalapeno, 1/2 the poblano/ and one habanero, as for the powders i stuck with new Mexican chili powder, cayenne pepper (replacing casabell) and the ancho. I also added a cup of bell pepper (just personal preference i guess). It definitely had a bite but that's exactly what I was going for. The maple syrup adds flavor but maybe Ill try honey next time or just go one tbl of the maple just for the sake of experimenting. Oh, and I also used geound beef/pork sausage which was really good. All in all this is a phenomenal full bodied chili recipe. Also if you ever need a resource for information on all things peppers check out this site, it was invaluable for me http://www.foodsubs.com/Chilefre.html#Thai%20chilies. item not reviewed by moderator and published
I made this chili for a party at my in-laws house yesterday. It got rave reviews. I kept hearing everyone telling me that it was the best chili they ever tasted. Luckily, I live near a market that had all of the ingredients. Loved it! item not reviewed by moderator and published
I tried this chili a couple days ago. I couldn't find the different chili powders, so I just used all of one type. I roasted my ancho chili, and added some roasted New Mexico green. Used diced tomatoes and did not completely puree the chili, as we like it chunky. We loved it. I found it quite easy to make, and it tasted great. Will definitely do this again and again. Bobby Rocks!!!!! Thank you Bobby. item not reviewed by moderator and published
My bf wanted me to make a chili (which I have never attempted) so I searched and read the reviews on this one and I decided to try it. I could not find some of the peppers ( Thai bird chile) ancho powder or pasilla powder, and could not find the chipolte pepper puree, so I got 3 habanero's and 3 jalapeno's instead and it was just fine, But make sure to wear gloves with the habanero's or your hands will be on fire the rest of the day!! I did use 2 16oz cans of tomatos and 6 cups of water. I used Guiness stout for the dark beer and did add the maple syrup at the end, but I added 4tbs. as I increased the liquid early on in the recipe. And the last thing I added was 3 12oz cans of kidney beans because I like them in the chili. The chili wasn't thick enough for what we prefer so I made a rue and added it towards the end. I decided to let this cook all day to get the most flavor, so I kept it on very low from 9am till about 4pm... This has to be the best chili ever!! The beef just fell apart at the end which made it even better.. I think next time I would add burger to it, but I have placed this recipe in my cook book!!! Very simple to make, not really intermediate as stated... item not reviewed by moderator and published
This chili had such incredible depth of flavor btwn the heat & the savory undertones - it was amazing! I also used a variety of different peppers than Bobby (less heat) & I added beans after the emulsifying process, which I thought added nice texture. This chili rocks! item not reviewed by moderator and published
I think I'll frame this recipe so I don't lose it. One of the best bowls of red I've had...perfectly balanced. item not reviewed by moderator and published
Made this at the beginning of the week for my family to eat all week (doubled the recipe). On day 1, it was good, by Tuesday - Unbelievable. This is the best chili recipe that I have ever tasted. I added beans and cut down to only 2 types of chili powder - couldn't find the others. I can only imagine how much better it could be. I also cut the level of pepper for my kids. I will make this again and again. item not reviewed by moderator and published
I've been proud of my chili over last 15 years of practice. I was so impressed with this recipe. I made 6 pounds of organic ground beef instead of chuncks, careful with thia bird chili's i bought them and left out . Habenero left in and it had plenty of heat. item not reviewed by moderator and published
Bobby Flay always makes some of the most incredible food, and this recipe for chili just confirms his status as "the best" item not reviewed by moderator and published
I so enjoyed making this...so much that I made it yesterday and today for a chili cookoff! The layers of chiles was amazing...especially when you make it the day before and let the flavors mellow and marry overnight. I will make this again, and again, and again...THANKS Bobby!!! item not reviewed by moderator and published
An intermediate level chili recipe. Great for those who aren't sure how to mix the spices in order to get an authentic chili taste. Great for a campout where you plan on dutch oven cooking. item not reviewed by moderator and published
I thought that it was a little spicy and I used half of all the peppers that it called for. People did like it a lot though! item not reviewed by moderator and published
I was looking for a "different" chili recipe and thought this one would be a good one to try, and I was right. Although collecting all of the ingredients was a bit of a challenge. I do not live in an area that offers a lot of diverse foods. I ended up having to order all of the chile powders, the Thai chile peppers and the chipotle puree (which all I was able to find was "chipotle sauce") on line. There was only 1 vendor I found that sold the Cascabel powder and they did not have any avaiable at the time so I did without that. I wanted to stay as true to the recipe as I possibly could and I'm glad I went through the trouble because it turned out to be pretty fantastic tasting chili. Because I don't like things super hot, I did leav out the habernero. My 11 year old daughter even loved it and she is pretty picky. Good job Bobby!! item not reviewed by moderator and published
This is definetly a keeper. To be made for many years to come. Perfect blend of flavors. I also made some changes though. I only used the pablano and jalapeno peppers and substitued the chili powders with chipotle powder and Mexene chili powder seasoning. I also added red kidney beans because I like beans in chili. item not reviewed by moderator and published
going to win many of awards item not reviewed by moderator and published
I made this chili a few nights ago and my whole family loved it. I couldn't find all the peppers so it didn't have as much heat as it could have but I though it was wonderful. Can't wait to make it again. item not reviewed by moderator and published
I feel I'm qualified to say that this is the best chili I've ever had; I live in and grew up in Texas. I absolutely love this chili... and so does my husband and four-year-old! Its a hit in our house! item not reviewed by moderator and published
I wasn't able to find all the peppers Bobby used locally and chose to leave out the habenero. Also I used venison instead of beef and entered the chili in a local contest. I won the "Best overall Chili" award. I have made it for friends since and everyone thinks it is great! item not reviewed by moderator and published
This was a great recipe - had a real depth of flavor and a great balance of sweet and heat. Used a slightly different combination of peppers - cascabel, ancho and chili peppers (all dried and reconstituted) instead of the chili powders and fresh the recipe called for. item not reviewed by moderator and published

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