Red Beef Chili

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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.

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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.

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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.

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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!

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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.

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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

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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.

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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!

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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!

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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:-