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Uptown Down-Home Chili Recipe

Uptown Down-Home Chili

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (156)

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Average Rating:

Total Reviews: 156

Showing 11-20 of 156

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  • on June 03, 2010

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    This chilli is soooo goood

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  • on April 28, 2010

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    loved this chili! the only thing I did different was use roasted red peppers instead of fresh peppers. I think it helped make it a little spicier.

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  • on March 31, 2010

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    i love chili and this one is my all time fav. i started eating it when i got pregnant and now its just a must have whenever its cold or whenever its just me and the kid...

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  • on March 26, 2010

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    Thanks for the great recipe Rachael! It helped me to defend my title of chili-cookoff winner. It was delicious and got rave reviews from my coworkers! My husband approves as well!

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  • on March 01, 2010

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    Yikes!! I added 2 cans of the peppers and got a super spicy chili.. BUT.. it still so very tasty and am going to try it again.. properly.. :

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  • on February 18, 2010

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    My parents were coming over for dinner last minute when I found this recipe. They can't tolerate spicy foods, but they loved this along with my husband who can be difficult to please. Note: Only use 2 chilis from the can, not 2 cans of chilis. The chipotle flavor was so smokey, a nice change from the typical chili power flavor. I used 4lbs of meat, so I added an additional can of beans, and small can of corn and served with grated cheddar and sour cream!!

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  • on February 15, 2010

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    I made your bbq chili from Rachel Ray Show for superbowl sunday, I didn't get any of it, if I didn't taste I wouldn't even know it was so good. Now I came online to see what was coming up for 30mm and there is a chili almost, but not quite like BBQ Chili. I am not going to tell anyone I am making this one, Rachel don't let me down. I am also making the Fritters, must have corn bread.
    Earlier this evening I wrote a comment on the BBQ chili and how I was gonna make this one with you tomorrow, that's been a while ago and I haven't seen it yet. It has never taken this long for my comments to show up on line. Hope I didn't comment on something, not even pertaining to chili, that is something I would do, but this would be the first time on food net work recipe comments.
    oh well somebody out there is thinking what a nut that lady is and that wouldn't be a first there. HaHa The rating is for the BBQ chili and the cornbread that went wilth it.

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  • on February 12, 2010

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    Compared to my traditional labor intensive chili from cooks illustrated, This is a deliciously quick and easy recipe. I hesitated with the mushrooms but ended up doing it with both varieties and they were really good. I also added 4 chipotle peppers to increase heat (do not use two cans, 2 canned peppers is how it reads. I used Corona beer and used kidney beans in addition to the black. I will make it again, perhaps for casual entertaining. Thanks RR

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  • on February 12, 2010

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    I made mine with 3 lbs of cubed sirloin steak. Scaled ingredients up 1.5x. Went with 4 Chipotle peppers in adobo sauce, plus one fresh Jalapeno pepper. Besides all of the listed ingredients, I added a can of drained kidney beans, a green bell pepper and some chopped bacon. Simmered it for an hour and then added 2 tbsp of flour to help it thicken up. Served it with sour cream and cheddar cheese.

    Great recipe! everybody loved it! As usual, the leftovers are even better.

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  • on February 12, 2010

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    Awesome, great recipe, very tasty. The mushrooms had me guessing if it would turn out like traditional chili. Texture was different at first, but after simmering on low most of the day it was great! Used domestic beer instead of imported Stella Artios also used only half of the chipotle peppers in adobo. Surprised it still had plenty of kick! Served with fresh bread - simply awesome. I'm making it again this weekend

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