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Tyler's Texas Chili Recipe

Tyler's Texas Chili

Show: Food 911

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (88)

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Average Rating:

Total Reviews: 88

Showing 1-10 of 88

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  • on January 02, 2013

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    I have been making this recipe for years and have given it to lots of friends. I have tweaked it to fit my families taste buds. The adults like this chili over rice and the kids go crazy when I have Frito's on the table.

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  • on December 27, 2012

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    Nope, didn't cut it. Made it three times and it consistently tasted burnt. Not trying to slam Tyler but no, I'm giving up.

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  • on December 01, 2012

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    It is excellent. i even like the ClassicFoods Tx chili

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  • on November 20, 2012

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    awesome!

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  • on October 28, 2012

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    I have this cooking on the stove as I type. I've already made two mistakes, (1 thought I had coriander....didn't. :( and (2 added the chocolate before the simmer. Also, my cuisinart food processor had a difficult time with the ancho peppers and they weren't as finely ground as I would have liked.
    However, even with my blunders and mishaps it still tastes fantastic and two thumbs up for this recipe! Seems like it would be fiery hot, but it's a nice smooth, low heat and combines well with the Mexican chocolate and beef. A really good chili recipe and worth the extra effort!

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  • on September 11, 2012

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    I am a Texan and this chili is the best I've ever had. I agree with rfcmac5... do use the Mexican oregano (usually you can find it at Wal Mart and the Mexican chocolate is a must, even if you have to order it online (I went to a local Mexican grocery store and they helped me find it.. It is worth the effort of finding the ingredients and the time it takes! It is rich and flavorful, a culinary delight. Freeze it if you have any left over and make wonderful chili pie or chili mac.

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  • on May 26, 2012

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    Use Mexican Oregano if you can find it where you're at....it makes a difference. I jacked up the heat with more chipoltles and used smoked paprika too. Don't leave out the chocolate either. This recipe is a good launching point to make your own creation.

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  • on March 26, 2012

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    Very good, love the spice blend, and the chuck shredded pretty well for me using Tyler's "potato masher" idea from the episode this recipe was from. Heat level was there but not crazy at all. I'd say if you think black pepper is a fiery inferno of seasoning then yeah maybe this'll be too hot for you, but otherwise it's got a nice warmth to it. I added a Bock beer instead of water and sugar.

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  • on February 08, 2012

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    Just like "Chef#554893, I was afraid this recipe would be too spice. It was the perfect amount of spice. My 22-month old even liked it. I had trouble finding the Mexican chocolate so subbed with Ghirardelli semi-sweet.

    I had trouble shredding the beef. Maybe the cut I got was too tough? I felt like maybe it needed to cook longer to soften the beef. Not a huge deal though.

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  • on January 28, 2012

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    I was so afraid this was going to be too spicy to enjoy but it was perfect! I followed the recipe as is. I used a pressure cooker because that's my thing right now. My husband who rarely comments said "don't change a thing ...it is perfect." Thanks Tyler. Yum.

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