Devon's Award-Winning Chili

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Best chili I've ever had!!! Highly recommend!

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In effort to eat healthier, I added to this recipe: carrots, sliced thick, some celery. doubled the garlic, and added a can of rinsed black beans (in addition to the kidney beans.
It was excellent...I really enjoyed the subtle taste difference the coffee made...who would have thought, huh?

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First let me start by saying, I did not follow the recipe exactly, I approached this recipe with caution. I didn't put in ANY cayenne pepper, but I did add the whole table spoon of red pepper flakes and ground them up. Second, I didn't use brisket, instead I used a pot roast and just cut it into cubes. Third, I actually put in about a couple table spoons of sugar to even out the heat in that son-of-a-gun, but I put in the sugar right before I put in the coffee to control the heat, if you add it anytime before or even after the coffee it will not do any good. I could not stop eating this chili!

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I loved this recipe ! If I had been making it for just my husband and myself I would have followed the direction exactly but I have children so I only used a tsp of the cayenne and red pepper flakes and increased the chili powder and cumin by a tbls each and it came out perfect. I love the extra depth of flavor that the coffee added it was so yummy. I also served it over some mexican rice and used cilantro instead of basil. Very good recipe - I can't wait to make it again !

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First, It is NOT too hot and I followed the recipe exactly as written as I always do the first time. It was great! I feed to my Texas friends who warned me they were connoisseurs. They said, "great kick, but leave out the beans". The brisket was tender and the sauce delicious. It was not too hot, did not even need a beer to chase it down. It is not for whimps though. I am glad I did not follow others advise and half the spices. I will make this again and again. The sour cream, cheese and guacamole as suggested on top was perfect.

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Great flavor....but really does NOT need 1 tablespoon of cayenne. Try 2 teaspoons if you like it hot!

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I was really looking forward to making this chili, having seen it with Barefoot Contessa recently. I made it today & could not have been more disappointed. It was overpoweringly hot, and as other's have stated, it was more like a stew than chili.
There is no way I could have served this to my family and trufully as bad as this recipe is, I wonder what the other's were like against it in competition.
At the moment, to save thowing away the $16.00 brisket I purchased for making this palatable abomination, I rinsed the meat in a colander and am making an old chili recipe I had made that I have been making for years. This one takes some time so it will be for tomorrow. If you make the same mistake some of us did that do not care for for this recipe whatsoever, there's hope.
Search the web for Bob Plager's Pools Brew Chili. A strange name indeed, but a great one to go to versus throwing this costly meal in the garbage. I'm so sorry to rate a recipe so poorly, but it really was that bad, IMO.

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O.K. so I saw this on her show and it looked easy and tasty to make. I am a very good cook so I decided to give this recipe a try. Followed the recipe to a T. It doesn't taste anything like chili, but good to eat anyway.

It's more like a hearty beef stew. I have vietnamese heritage and this dish taste exactly like our vietnamese beef stew called Bo Kho which we normally eat with either white rice or french bread.

I'm giving this a 3 star since I was expecting to taste chili, but turned out to be something else. However, I will make this again only because it tastes so much like our vietnamese beef stew and it's easier to make with less ingredients.

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I made the chili with only minor modifications. I used one teaspoon of cayenne instead of one tablespoon and one teaspoon of red pepper flakes instead of one tablespoon. It would have been too hot for me otherwise. It was excellent!

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This was very very good. Very spicy, but that's what's it's supposed to be. Saved some money on the beef by using a big ole' boneless chuck roast. Great flavor, easy to find, and less $$$. It was odd making this in 90 degree South Dakota heat, but just had to try it. When it's cooler, I'll do again and use cilantro instead of basil. I think the cook on Ina's show substituted basil because Ina does not care for cilantro!