Grand Prize Chili

From: Desert Mojo

On Oct 11, 2009

Now that was a good chili recipe with outstanding texture and flavor! Followed the recipe nearly to the letter. I added 1/2 tsp or so of chipotle powder because I'm a chipotle head. The heat was there up front, but not over-the-top hot. Used 1 bottle of Corona beer and then water just enough to cover the meat. In 2 hours, it was thick and the chewy chunks of chuck were transformed into melt-in-your-mouth-tender morsels. Thanks for a great addition to my cookbook!

From: cause4chubbyhubby

On Sep 20, 2009

Excellent chili...first time I've made a chili using chunks of meat instead of ground! I used a 2 lb. roast, half a large onion and reduced the spices by 1/3. In place of the bouillon I just threw in one packet of ramen noodle seasoning. I kept the tomato sauce the same, and subbed chicken broth for half the water used--which lacked covering it all by an inch or two. Added some chickpeas and black beans and threw it all in the crockpot on high for four hours, then low for another two hours....Turned out perfectly seasoned and thick!

From: Steve1

On Mar 21, 2003

This was truly the best chili I have ever had! I substituted beer for the water, included 2 cans of red beans, and cooked it in a crock pot for 5 hours. I served the chili w/ Homemade Biscuits (#17867) by Darlene Summers w/ cheddar cheese added, diced onion, grated cheese & sour cream. Delicious!

From: Mysterygirl

On Nov 25, 2002

This is the best chili! I made it twice, the second time I substituted beer for the water and added some pureed chipotle peppers - it was even more awesome!