Perfect Competition Chili

From: Chef #1222689

On Apr 1, 2009

I made this chili last night & found it to be really tasty. A word of warning though to those not used to hot spices - go easy on the chili powder! I found that for our 'delicate British palates' about 1/4 of the chili in the recipe was plenty (2 tbsp chili powder). Apart from that, great recipe.

From: Chef #731411

On Jan 24, 2008

Until I found this recipe, my family said I made terrible chili! I am going to use it as the "base" for a chili cookoff (my first!) on Feb 9th. I will add some of my own touches of course. Wish me luck - I think this one is a winner! I only used 3T of chili powder though, as I am a chicken, and found it to be just right for my taste. GOOD recipe! Thank you to whomever it belongs to. EASY to make - I highly suggest you drain the fat by placing the cooked beef in a strainer and running hot water over it and do NOT add any oil! All that grease was yucky!

From: Minxkat1

On Apr 13, 2005

I can certainly see why your hubby places each year, this recipe is a winner. I felt like it was almost custom made for my family, no-one but me likes beans in their chili, so this was perfect. It was spicy enough to please me, while not giving me heartburn, but mild enough that my kids cleared their plates. I only made one adjustment - I added about 2 cups water total, one cup before the first hour long simmer and another cup before the second hour long simmer. I was glad I did - the end result was thick and perfect, I think if I hadn't added the water the chili would have been slightly burnt to the bottom of the pan at the end of the long simmer time. I served this with shredded cheddar and sour cream - a great recipe - I plan to serve this everytime we have a craving - thanks for sharing it!

From: Mirj

On Oct 9, 2007

I made this for Sushiman's Mexican Standoff last night and you have never seen so many veddy veddy proper Brits makes such little piggies of themselves. I made a double batch, using half ground chicken breast and half ground beef. I added a few chopped Morrocan peppers which I had pureed with the beef broth and tomato sauce, and used that for heat instead of the Tabasco and the pepper flakes. I also added about 1/4 cup of brown sugar to "sweeten the pot." Most of my guests had never had chili before, and claimed that they didn't like spicy food, but there was just a scant cup of chili left for me to take to lunch today as leftovers. Good stuff!