Devon's Award-Winning Chili

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good but spicey i used my own meat not brisket

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I found this to be too dry. I guess I'm not into chili made with steak. I ended up tossing the entire pot of chili. No one in my family liked it.

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I made tweaks to fit into my budget and what the grocer had to offer. I used 3 lbs pre-cubed chuck roast, 2 - 24 oz cans of petite diced tomatoes, 2 - 14 oz cans of kidney beans, two med. onions, and 3 small green bell peppers. I generally followed the measurements for the spices, but didn't take the time to level off any scoops. Heat is relative to the eater; I felt this recipe could have been spicier and will adjust my pepper next time, but do think it’d be too spicy for people who don't eat spicy food regularly even if they say they like spicy food. Canned vs fresh tomatoes do make a diff in whether you'll think this chili is good after 2 hrs - it'll take longer for the fresh to cook down and meld with the other ingredients. It's soupy and stew-like using cubed beef when the batch is fresh; it's cooked down over the days I've re-heated it, but I'll definitely either cut down on the canned tomato liquid or use ground beef for more volume the next time I make this recipe.

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Easy to do and a great flavor of hot at the end, but a wonderful heat. It was fantastic exactly as the recipe was written, i just doubled it and had to use two large pots. My neighbors all said it was wonderful! Thannk you Ina for sharing your friends recipe! We LOVE it, Lyle & Terry

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II followed this recipe exactly as written against my better judgement( looked very spicy, we were unable to eat it tooooooo spicy! I love spicy food but this was extreme. If you are going to make this cut the spices at least in half and adjust as needed.

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Okay I have to admit I didn't follow the recipe exactly, but I've been looking for a good chili recipe and this one is a good base. The changes I made were based on my taste preferences and quantity of meat I had on hand. I can't believe that people would find this recipe to be lacking in flavor given the exorbinate amount of spices, but maybe that had something to do with using fresh tomatoes and kidney beans, neither of which I did.
Here are the changes I made: didn't use brisket but two ball tip steaks maybe a pound and a half, one 8 oz can of diced tomatoes with basil and one 8 oz can of diced tomatoes for chili, 1/2 onion, 3 cloves garlic, 1T of Chili powder, 1tsp of red pepper flakes, 1tsp of cumin, 1 small green pepper, 1/8 c coffee, chili beans. I forgot to add basil.
This was still very spicy and I like spice, but I thought it was very very good. One final note, I diced the meat into about 1/4" pieces...one inch seems ridiculously big.

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I loved this chili and it is now my go-to version. I used the basic recipe except I used (gasp! ground turkey since we do not eat red meat. It was amazing. Rich and flavorful and the heat was just like we like it. I do, however, love cilantro and so I added it along with flat leaf parsley instead of basil. My husband can't stop raving about it and lucky for me (no cooking tonight! we get to have the-even-better left-overs since I know all of the flavors will taste even yummier tonight.

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If this didn't take 3 1/2 hours to cook and over $20 for meat, then this would be okay. It really lacked flavor. My husband said it would be good diet food since no one would want to eat it. Maybe something else besides brisket would be better?

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off the hook good

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Wonderful! Made this tonight and followed the recipe exactly. The flavors just blended so well and it was a little spicey, but that's the way my husband and I like it. Will make this as my "standard" chili recipe. One thing, if you don't follow the recipe exactly, please don't review it. Changing it, sometimes drastically, makes it something different.