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Devon's Award-Winning Chili Recipe

Devon's Award-Winning Chili

Copyright 2010, Devon Fredericks, All Rights Reserved

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (123)

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Average Rating:

Total Reviews: 123

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  • on February 28, 2013

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    Delicious. Used top round roast instead of brisket (for cost savings which was very tender. Recommend using 1/2 amount of red pepper flakes and 1/2 amount of cayenne pepper because it is very hot recipe. Definitely worth making the recipe. So much better with brisket/ round roast than with ground beef. Very tasty and very hot.

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  • on February 16, 2013

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    It is very spicy but I like it like that.

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  • on February 11, 2013

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    I love this chili. The spices are perfect and the depth of flavors make it a real winner! I use half beef brisket and half stew meat (chuck because I love the difference in texture and flavor of the two kinds of beef.

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  • on February 05, 2013

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    This chili is amazing! Rich and great depth of flavors. Did cut back on the hot spices......

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  • on January 30, 2013

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    A minor suggestion. As it was recommended to add the chopped basil at the last moment to keep it fresh tasting, I would add it to individual bowls upon serving unless the entire pot of chili will be eaten at a single event.

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  • on January 03, 2013

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    Excellently HOT!!

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  • on November 29, 2012

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    I've made it twice, with a couple of different methods, but I'm wondering something: What does "6 cups tomatoes, chopped with their liquid" mean? Are we talking canned tomatoes? I've been using fresh......

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  • on October 18, 2012

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    Only in TV land does this recipe take 30 mins. prep time!!! Not even close for me. I purchased the smallest brisket I could find, nearly 8 lbs., and it was trimmed really well. In spite of that, I still had to trim more fat off and then spend the time cutting it up. I did decide to double the recipe and freeze the extra chili for colder days. Now for the recipe, I gave this three stars because it is way too time consuming. Maybe I'm used to the texture of chili made with ground chuck, so the texture was a little off for me. I ended up putting the majority of the meat in the food processor, which in-turn turned it more to a sloppy joe texture. Now for the flavors, it is very spicy! I cut down on the crushed pepper & cayenne, but still pretty spicy. My husband thought it was perfect, but keep in mind he eats raw jalapenos! I started it on the stove, but then finished it in the oven for the remaining time. The meat was very tender and the flavors very good.

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  • on September 28, 2012

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    I have made this quite a few times.. Love this recipe. I'm making it to take to the football game this Sunday.

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  • on September 13, 2012

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    Making the Chili now - one thing I noticed, nowhere does the receipe indicate when to put in the Kidney beans and if they should be drained. I tasted the sauce and it is really hot, but I think when I add the kidney beans (I will add them the last hour and the coffee it will be less spicy. I also added semi-sweet chocolate and it does make a difference.
    I just love Ina's cooking and show.

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