El Cid Chili

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This is excellent chili. I have used it ever since seeing it on the TV show. I play around with it and it comes out better every time however we stick pretty close to the original. The cilantro is key. Have won several first and a second place chili cook offs with it. Get your chorizo from a mexican market in the meat case, don't use the packaged stuff.

After a while you will refer to the recipe but you will make it your own. Super good with cheese corn muffins.

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An interesting take on chili. I made it per the recipe but in retrospect I believe the chorizo should have been the fresh Mexican variety rather than the cured Spanish type. Neither was specified but the cut into 1/2 inch cubes lead me to think Spanish. Needless to say this was very meat heavy!!! Post first serving I made adjustments by adding a can each of black and pinto beans along with more cilantro. Definite improvement. I'll keep it in the repeat file with a note to use maybe 6 oz of Spanish chorizo and 8 oz. or so of fresh Mexican chorizo,to go heavy on the cilantro and add beans. Also as in the first go-dice the jalapeno and leave it in and don't drain the tomatoes!

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I too have made this chili for several years. I now make enough to feed an army as everyone comes running when they hear the chili is cooking. I do add fresh cloves of garlic along with the onions and meat. I love to make with venison when available and you can never have to much cumin in chili! This has become a winter tradition at our house.

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This recipe is wonderful. I made it tonight with some Southwestern Chili biscuits and the meal was a huge hit. I made enough to freeze so we can enjoy again soon. This will be my go to Chili recipe. Amazing!!!

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I make up a big batch and freeze it. Then if I want I can add beans to it also.

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I have made this chili for many years and it always turns out great. I cannot imagine making it without chorizo, as one reviewer suggested- that is where most of the flavor comes from! I do skim A LOT of fat off of the finished product but the flavor that the chorizo provides is worth whatever extra fat ends up in the dish. I also don't think that the cinnamon overwhelms the dish. With the flavors from the sausage and the jalapeno the cinnamon should just be a subtle background flavor. I would suggest that you use an actual Mexican chorizo or one that is handmade rather than a mass produced product. The only time that this recipe failed to impress me was when I used Johnsonville's chorizo (which did not look or smell anything like the other chorizos that I have used in the past. Thank you Cid for this wonderful recipe!

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I have made this chili on several occassions through the years and it is always my husbands favorite chili. Is simply the best tasting chili, all the flavors just brust in your mouth.

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Best chili my husband and I ever had!

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I used this recipe for a chili contest (HEHE, yeah I know, I cheated! but needless to say I won and this recipe is quite amazing! Not your "classic" chili but it is impressive and a crowd pleaser. Takes a little more time than the norm but is amazing....

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This is an awsome base for making any chili you want. I place my own signature on it by adding other ingredients to it. Very good the way it is though.