Beef Rib Chili

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I loved it and I "gourmet-it-up" with shiitaki mushrooms & red wine instead of tequila...If you need or want more liquid add a 1-1/2 cup of beef bouillon. Makes it the most gourmet chili I've every had. Except escargot chili years ago.

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I have made this many times now and everytime I think I'll have a little for leftovers the chili vanishes! HA!

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As a devoted chili experimenter and afficionado this recipe was the worst I have ever made. The powders were wonderful and the habenero a fabulous addition to my regular California, New Mexico and Piquin varieties. I had always stayed away from Habenero so my chili could have the heat adjusted individually but it adds a nice growing burn after each bite. However, using beef ribs made every bite worthless and ending up in napkins. I loved the flavor so I just ate the beans and broth. Beef ribs fall off the bone, all right, but the grizzle around each connective is brutal and does not break down. I will use the powder mixture for my favorite recipes that use tri tip or ground beef.

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This chili got raves from my friends. That's saying something since most of them do cook-offs! It's definitely worth the time to make!

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This chili was wonderful, real "Man Chili". I gave this 5 stars because it's very easy to put together, tasted great, it was a good value, and because it's a basic recipe which invites experimentation, (or, lets you have FUN with it.

I'd give the spice level in this 2 of 5 stars, I'll be fixing that next time. But this recipe, with E's Skillet Cornbread and A's honey-butter was the best meal I've had in recent memory. It was perfect for the Super Bowl party I took it to. Making the chili the day before made it taste better, and let me pick some of the fat out when removed from the fridge.

Get that Dutch oven out and go to the store. Get an extra lb of stew meat, to sautee with the veggies. Don't bother with the beans. Prepare to deal with cravings, after the fact. Enjoy!