Beef Chili with Red Beans and Chocolate
Show: Food 911
Episode: True Texas Tastes
Rate This RecipeRead users' reviews (38)
- Recipe categories: Vegetables, Jalapeno, Grains, Cornmeal, Meat, Beef, Cheese, Cheddar,
- recipe
- ratings & reviews(38)
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Average Rating:
Total Reviews: 38
Showing 31-38 of 38
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By mrss_2064480
Roselle, IL
on February 09, 2005
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Loved the chili. Not really that hard to make at all.. anything this good is worth a little time an thought. The beef was tender and chocolate added a mole flavor that I really find unique in a chili. Best new chili I have made in a long time.
By katequest_563923
Willimantic, CT
on January 31, 2005
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Made this yesterday for a crowd of 30. Rave reviews from everyone. Does take a little longer than recipe indicates but well worth it. Also left out some of the chipotles as per another reviewer for less spice, but next time will leave them in.
By syllee_me
Brandon, Fl
on January 24, 2005
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Very tasty. On a cold winter day this sure hits the spot. The extra prep is well worth it. A labor of love, cause you're gonna love it after the first bite!
By jkremins_620711
Boston, MA
on January 23, 2005
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We're in the middle of the 6th largest blizzard in Boston history and this chili has been simmering all afternoon enticing my neighbors to knock on the door. I've made a lot of chili in my lifetime, but this is by far the best. I was looking forward to leftovers, but my friends have made that an impossibility.
By amiemacc_1582652
West Chester, PA
on December 04, 2004
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This amazing chili took extra effort but was so delicious. If you don't like anything too spicy, I would recommend using a little less chipotle in adobo sauce. The ancho chili adds a wonderful smoky flavor. Overall, the best chili I have ever made!
By ktrifilio_sell_...
murrysville, PA
on November 16, 2004
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It took almost 5 hours from start to finish, but most of the time the chili was simmering. Note, put the beef in the water before toasting the ancho chilies. It takes almost 30 minutes for the water to boil with the beef in it on medium heat, which is plenty of time to toast and grind the peppers. This is a mouth-watering dish, and it made enough for 4 meals for our family of 4. I substituted small, red beans for the kidney beans and it's still great.
By gerkin65_301099
Bedford, NY
on November 13, 2004
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Not sure what went wrong...too much cornmeal, perhaps. Ended up with thick, pastey concoction. Next day, added olives, raisins, almonds and thinned with Enchilada Sauce. Popped 'em into tortillas topped with cheese & sauce and voila! Shredded Beef Chili Enchiladas.
By atpisani_697752
Manahawkin, NJ
on August 30, 2004
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This is absolutely the very best chili I've ever tasted! I've made it twice now (from Real Kitchen book and I'm so pleased to see it's posted here. I beg anyone who even likes chili (I LOVE it please try this! You won't regret it! Thanks for another superb recipe TF!