Red Beef Chili

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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!

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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!

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The best of all chili recipes. Thanks Bobby!!!

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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.

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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

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Bobby sounds like that chili is right up my alley. I love watching you show and Man Vs. Food.

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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.

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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!

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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.

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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!