Interstate Chili

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This is the very first Chili I have ever made. It caught my attention because I don't like beans in my chili. I won second place in a chili cook off this weekend! It was delicious and easy! I couldn't find gravy master and didn't use the cinnamon. I tripled the batch for the chili cook off, and it almost filled my 6 quart crock pot. I will be making this again!

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Oops, I never posted the first review, but I made this again for a Yule Log party over the holiday without the cinnamon, and it earned me many kudos from the crowd.....Awesome recipe.....Thanks again!


I thought the chili was very good, but I would leave out the cinnamon next time, just my personal preference. It was good enough to make again at some point, once I finish off the first batch....LOL.

Thanks Sunny, and keep up the good work. I love your show!

Arnold
Greenbelt, MD

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Read all the reviews on this chili last week and was dying to make it. Well it snowed yesterday and what a perfect time to make chili. I used the recipe except I swapped the ground chuck for ground turkey and swapped the chorizo for hot turkey sausage, removed from the casings. I was hesitant about the cinnamon, but added it anyway just to see. Added a can of tomatoes and a can of kidney beans (drained and rinsed. Also used chicken broth instead of beef and added about 3/4 cup more than the recipe called for. It was DE-LIC-IOUS!!!! It was not at all spicy. I could tell when I was cooking it that it was not going to be spicy so I added more hot sauce (Tapatio, which compliments Mexican dishes well. Great recipe!

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I cu down on the cinnamon a bit, but it was so tastey. Going to use the left over on hot dogs.

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I have made this chili and i loved it. I have read all of the reviews and the cinnamon added an extra taste thats not overwhelming but different. in her game day chili she added a cinnamon stick instead of the ground cinnamon. Next time, for the people that didn't care for it try the stick instead.

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If I could give this 4 and 1/2 stars, I would. But, I realize that the only reason I don't want to give it a full 5 stars is that I'm too chicken for something this spicy! There isn't much wrong with the recipe, itself. I've cooked a few of Sunny's dishes and I've realized that when she says something is spicy, it's SPICY!!!

My tweaks:
As suggested by others, a little less cinnamon. An additional clove of garlic. And way less jalepeno and cayenne. I did 2 jalepenos and no hot sauce and it was still crazy spicy.

Despite the spice, we LOVED this chili. The flavors are intense and unique. I was afraid there would be no sweetness to it, but there was--I think from the cinnamon and the Gravy Master, which has sugar in it.

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My family loves this recipe. My daughter likes it with no chorizo so I use half of what the receipe calls for. We eat it with sweet cornbread or crackers.I use to prepare my Dad's receipe for chili but now it is all about the Interstate Chili. My blended family loves it.

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This chili is so delicious! I make it quite a bit now, and everybody loves it. Make sure you use chorizo and not substitute- it's worth it to look for the chorizo. The spices are well chosen and make it taste good, but I cut back on the cayenne a bit. I love to eat it with baked bread with melted cheese on top!

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I participated in an office chili cook-off and tried this recipe and won!!! Everyone loved the chili and I think the fried tortilla strips put it over the top! Thanks Sunny!

I am trying it again for our upcoming camping trip this weekend! I can't wait to make and eat it again!

Thanks for the recipe!

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I have been concocting chili recipes for decades. In years past, I entered many (and won a few chili contests. When I tuned into this show, and heard Sunny talk about making a proper 'no bean' chili, my ears perked up, and I paid attention. It sounded like a great recipe, and I finally had a chance to try it this afternoon. I followed her recipe almost exactly as posted (I substituted one Habanero, and two Sorrano peppers for the three Jalapino peppers (the recipe looks HOT, but it is not really that hot at all. The peppers are all cooked down before adding the meat, and it becomes a nice, warm feast of fragrance and flavors, cinnamon included, and it made a fabulous pot of perfect heat, a complex blend of delicious flavors, and an all around winning recipe for serious chili lovers chili.

I tend to be a bit heavier with tomato content in chili, but this was a real eye opener for me. Thanks, Sunny! You taught an old chili dog a few new tricks of the trade.

Jim K.