Devon's Award-Winning Chili

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Hello.

I didn't have a few of the ingredients, but it turned out well! I did take into account the number of hot ingredients (cayenne, crushed red pepper and since my hubby can't take heat, I reduced that significantly. I reduced the crushed red to 1/2 Tbs., and the cayenne to 1/3 Tbs or 1 tsp. That had enough heat for me, but not too much that my husband couldn't eat it.

One thing I will do the next time, add extra chili powder (I like my chili flavor to be a little stronger. Maybe try pink kidney beans ...

I will say I was leery about using brisket, I thought it would get super tough. And, for the first hour, it is tough ...but, after 3 hours the acid of the tomato seemed to break down the proteins and it was fork tender. I can't wait to see what happens when I cook it low-and-slow for another hour.

All-in-all, I plan to keep playing around with this and adjusting the heat until it meets our family's personal heat tolerance. Either way -- this is a nice change from my usual chili.

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This was excellent. I used the fresh tomatoes as the recipe called for and it was one of the best chilis I've made. Be sure to simmer as long as required - this really breaks down the tomatoes and combines everything to just the right consistency. At the last minute I also added fresh corn.

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ed it is wah ca mole and I don't know where else you have been but I can tell you that whever that was...they were Not pronouncing it correctly .Originally a Nahuatl word

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I love spicy food, but this one was just too much! I was excited watching the episode on Barefoot Contessa because I've never tried something I didn't love. I'm always looking for new chili recipes, but I just finished this one and there's no way I could serve it to my family. The brisket is a wonderful addition, but I can't even taste it because my mouth is burning. I added bakingsoda and a few potatoes to try to soak up some of the acid. I'm also planning to serve it over a salad now to cool it off a little. All in all; a dissappointment.

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I live in Louisiana and eat alot of spicy foods. However, this was way to spicy for my likings. I cut the the recipe in half because I only had two and a half pounds of brisket. So I ended up using only 1/2 tablespoon of cayenne and it was very spicy! I can't imagine using the whole amount of cayenne listed. If reading this, DO NOT use the whole amount of cayenne listed. It will be way too hot!

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This is a great chili! I had the brisket but added some burger to fill in and it was the best!

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This is the first time I've used brisket for chili...it really makes this chili taste awesome! If you used another cut or type of meat for this chili and rated it low, try it again with brisket. This recipe is a real keeper! From San Antonio, where we know what chili should taste like...:

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I made it almost exactly to the recipe. The only things I added were a tablespoon of Tequila and a tablespoon of rum. I also left out the tablespoon of chili flakes...only because I didn't have them. It was plenty spicy without the flakes, and I LOVE spicy things. I used fresh cut up tomatos. It had many levels of flavor....very very good. It was a time consuming recipe, but it was worth it. I will work hard and spend the time if a recipe is good!

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This chili is one of the best I have tasted, it wasen't to spicy for me. By the way Melissa, I don't know how you guys down in Texas pronounce guacamole, but everywhere else I have been it has been called guacamole, the g is not pronounced like a w. According to the Webster dictionary the Pronunciation is \ˌgwa-kə-ˈmō-lē\.

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I spent most of my life in Texas and never had beans in chili until I moved to East Tennessee. I made it without the beans, it is very tasty. If you are going to add beans, don't call it Texas chili.