Bronco Bob's Chili

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He who puts beans in chili knows beans about chili. True chile has no beans and very little or not tomatos. I have lived in the two towns that are the birth place of chili in the US. Dallas and San Antonio. The first chili was called Brick Chili because when it cooled it was solid as a brick. It had meat, talo and spices. Not tomatos and no darn beans. This is a great recipe and I pan on using it again. Was a big hit at Church.

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I use pretty much everything on the recipe but not so much use measuring spoons or exact cuts of meat. I found a great selection of chili powders at Smart and Final. But you have to like to shop in large quantities as far as spices go. I do add kidney beans because I have always loved the texture of beans in chili.

This is my definate go-to guide for making a great chili.

By the way, "Cook-Off" chili has no beans, the only "chunks" are the meat.

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I used most of what was on the recipe, and everyone loved it. Thanks

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Added:
- 1/2 sweet onion
- 2 poblano peppers
- Used only 1/2 the spices required
- 1lb hamburger
- 2 cans of stewed tomotoes
- the full can of tomato paste

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Everybody loved it! The layers of flavor were infinite. This is the only chili recipe I will ever need. Thanks Bronco Bob!

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After reading all the rave reviews on this recipe, I decided to give it a try. I didn't put a lot of thought into the ingredients until after it all started simmering. Then I realized that there weren't any beans, no peppers, no tomato chunks.....just a lot of beef! By the time I was done, I had a batch of intensely-flavored chili beef chunks. And I should mention that the meat was tender and delicious, however I was left looking for more substance. I'm not some chili traditionalist who can't accept any alterations, but it just seemed to be missing something(s. I'm now in the process of adding in those items to the leftovers in order to try and salvage 3 pounds of meat.

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I've cooked every variation of chili on the planet and this was THE best chili I've ever tasted!!!!!!! The layering of flavors is unbelievable!

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Takes a while to cook...but slow cooking definitely gives this chilli its taste..

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This was a difficult recipe. I could not find the brands recommended, it took a long time to make, and it was over seasoned.

If you make this, add about 1/2 the amount of seasoning and then "taste-test". I wasn't impressed.

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This recipe is a new favorite on our house, I had to improvise a little, use a bottom round roast and ground pork instead of sausage,I could only find med. chili powder so I added a little cayenne pepper. My husband said it was "incredible, best he's ever had".