Simple, Perfect Chili

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This was absoultly AMAZING! I used Ree's idea of Walikng Tacos and everyone loved it! This is our go-to chili recipe.

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I usually have to buy the chili package seasoning,now I don't have to. Your recipe was ono(delicious,as we Hawaiians say. For the topping used the famous Kula onion,chopped,added a sweetness,that blended well w/your chili. Mahalo(thank-you.

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This recipe is exactly what it says: Simple. I've made this various ways --depending on what I have on hand-- and it's just a great little recipe to have on your list. [[ Personally I add twice as much tomato sauce or diced tomatoes if I have time for them to simmer down. You can add peppers, onions and the like. And you can leave off the Masa, if you don't have any. The important thing is the seasonings. I've also made this with canned spaghetti sauce and and while it's not chili, it's good.]]

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What a great go to chili recipe. First time I've made homemade chili and it was a hit. Everyone loved it:

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I could not imagine making a chili without onions cooked in. But my rule is to make the whole recipe by the book the first time. Ree taught me something new.

I also made it without beans for a hotdog chili. Worked great! I just used less salt to compensate for the saltiness of the hotdogs and let the gravy reduce until thick rather than add more masa.

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Well, being from Texas, I cannot call any chili containing beans "perfect". Had you skipped the beans I could have rated it higher. Around here, beans in the chili means you couldn't afford beef. That being said, the rest of the recipe is decent.

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This was probably the best chili I ever made. I followed other reviewers' advice and used 15 oz of tomato sauce, a can of diced fire-roasted tomatoes, and a 25 oz can of beer. I simmered the beef for 2 1/2 hours to cook out the beer taste and let the flavors meld. I added the beans and let the pot simmer for another half hour. It was fantastic!

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I think the only thing misleading about this recipe is the title. I think this recipe is supposed to be more of a chili dog chili, baked potato chili, Frito pie chili, chili cheese fries chili, etc. I don't think it's meant to be a chili that you eat by itself on a cold day. I mean you can eat it like that but If you EXPECT that, then this recipe will fall short because yes, it is a bit of a drier chili. But it's supposed to be. You don't want runny chili on your chili dog! I have all of Ree's cookbooks, seen all of her Food Network shows, visit her blog often, and from what I know about Ree, this is definitely not supposed to be a runny chilli recipe. In her cookbook she touts this recipe as perfect to go with frito pie. So I think it's supposed to be on the drier side. It was perfect for my baked potatoes and it was delicious!

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Easy to make and VERY tasty. Unlike other reviews I did not need to put anymore liquid than the recipe already called for. I did add half an onion as a variation.

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This is a good base recipe, but like other reviewers, I had to add a LOT more liquid. I ended up using 3 lbs of meat, and doubling everything else. In addition, I added a can of Rotel, a can of diced tomatoes, and at least 2 cups of beef broth. With the addition of all that I added to the seasonings quite a bit too. I like onions in my chili, so I sauteed 2 small onions in butter and added them to the chili as well. We loved what the masa did for the chili! The subtle corn flavor and the creamier texture were perfect!