Cowboy Chili and Baked Bean Pot

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This is by far the best chili recipe I've ever made.

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This was a fantastic recipe. I did make some changes however. I didn't have any Fresno chile peppers or beer, so I just omitted them from the recipe. I added a handful of barley, 2 Tbs of Habanero Hot Sauce, 2 Tbs of Caynne Hot Sauce, and several dashes of tobasco sauce. I replaced the baked beans with kidney beans. To the rater who said it wasn't thick enough, if you let it simmer the full 45 minutes it thickens up a LOT. If it's still not thick enough, add a little flour & some tomato sauce. That helps thicken it up! If it's a little too spicy, toss in some brown sugar. Right before serving I chopped up 1/4 lb of pepperjack cheese and stirred it into the chili until melted. I served it with sour cream, shredded cheddar cheese & fresh oregano garnishes. It was fantastic!

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Excellent chili recipe, particularly if you have to feed allot of people on a small budget. The addition of the potatoes extends the amount of chili and the baked beans lend a yummy flavor to an already delicious recipe. Thanks Rachael.

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This was delicious! I used steak sauce and added a can of kidney beans and a red pepper. What is the difference what the name is just as long as it tastes good! Making it for the second time this afternoon!

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Ok, so I used a smaller amount of normal Worcestershire sauce instead of the thick called for in the recipe and used a Porter beer... possibly one of these things was responsible for the peculiar sloppy joe taste of the broth. Even if it didn't have that peculiar taste, it would be a stretch to call this a chili... the flavors and consistency just weren't chili-like... more soup-like. If you want a soup, give this a try... maybe you'll end up with a better taste than mine.