Interstate Chili

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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.

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This is a great winter recipe with lots of flavor. The seasonings are already in the house and I've made it frequently. Hopefully my tweaks are helpful:
I switched the meat to ground turkey (NOT ground turkey breast.
I added 1 can of dark kidney beans and 1 can of chic peas UNDRAINED.
You will need 3 cups of stock/beer or whatever liquid you use.
I love heat but this is CRAZY hot. If you keep the jalapenos and cayenne, but omit the hot sauce all together, you’ll be fine. You won’t miss it, the kick is still there.
The cinnamon is needed to balance the other seasonings. Simply cut the amount if desired, but to omit it entirely robs the dish of flavor.
Not everyone likes sweet cornbread, but if you do, the Neeley’s honey corn bread recipe is a nice compliment to this meal. I added 1 cup of chopped/seeded jalapenos and 1 cup of shredded cheddar/jack to the cornbread and it was terrific.
The recipe above really only makes 4 servings of chili.

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Great flavor and fabulous spice~but would either cut back or omit cinnamon all together. Very overpowering but still really good:

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I loved this recipe. I followed it to the T and it was perfect. I loved the combination of spices and even loved the flavor the cinnamon gave it. This one is a winner. My family thought it was too spicy, but not me. They still ate it but next time to please them, I will cut back on the jalapenos and cayenne. This is my new favorite chili recipe. Thanks, Sunny for giving us another great recipe.

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I pulled this recipe up this morning and it's already in the crockpot! The directions and comments from the other users made this simple to make. I did tweet this alittle because i like beans in my chilli and I used diet pepsi instead of beef broth and diced tomatos with chiles instead of tomato paste. This was "INDEED" the "BEST" chili I ever made. I'm totaly hooked on Sunny and the Food Network!!!

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Very spicy, great flavor....

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I made this chili for the first time tonight - WOW! Everyone loved it. It had a nice kick to it, and the cinnamon really brought out the flavors of all the other spices. I know some people are weary about using it, but cinnamon is more common than you'd think in chili recipes. I thought it was a great touch and it complemented the heat of the other spices beautifully.

I didn't happen to have bay leaves on hand, so I left them out, but the chili still turned out wonderfully and was definitely a hit. I served it topped with shredded cheddar and with some oyster crackers on the side. I'll definitely be making this again! Thanks Sunny!

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I'm not a chili lover but I LOVE this recipe. My family loves it too. Best we've ever had. A little time consuming with the many ingredients, but definitely worth it. Thumbs up, Sunny!

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Waaay too spicy for me, but my dad and brother gobbled it up. The only complaint is that it did not make 6-8 servings, more like 4 at the most and we were just using normal size bowls. Was disappointed that there weren't leftovers.

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This chili was so full of flavor and just enough heat. I choose to not add the cinnamon but kept with the rest of the recipe. My husband snuck a spoonful about 15 minutes before it was finished and started raving after one bite. He immeaditely told me to make this anytime I want. Two large helpings later the praise continued for the chili. Thanks Sunny for a great chili!