301 Reviews of The Best Chili You Will Ever Taste

From: Mike Hamilton

On Jan 26, 2004

Hi Amanda: I just wanted to let everyone know that I used this recipe for a Chili Cook-Off and won by division for Most Unique Chili - yes, I actually beat out the White Chili recipe for the first time. It was a lot of fun to make and people were surprised to learn the ingredients. I followed the recipe exactly and would recommend cooking it for a sligthly longer period of time, storing it in the fridge overnight, and then reheating it. It really brought out a lot of flavor. Thanks for the recipe.

From: jmelyn

On Dec 21, 2003

Fabulous chili! It was indeed the best I'd tasted. Served it with cornbread and a dollop of sour cream on top. Left out the 4 chili peppers and subbed chili powder for chili sauce, and it still tasted great.

From: Michael W. Donovan

On Feb 14, 2004

Thanks Amanda! I just won a chili cook-off at our company using this recipe! Even more impressive: we're in TEXAS! Alterations: I doubled everything to start, except the chilis, so it would be a bit milder. For the dark beer, I used Guiness Draft. For the sirloin, I used a couple of thick t-bone steaks, well trimmed and diced into 1/4 to 1/2 inch cubes. For the ground beef, I used ground sirloin - when I browned the sirloin, I did not "powder" it, instead leaving most of the chunks about 1/2" or larger. Most Important: After the initial cooking of the chili in a large stew pot, I transferred it to a couple of crock-pots and left it on low for about 14 hours, stiring only once every couple of hours. This resulted in a hearty chili that warms you to the bone and has several stages and layers to the flavor that the audience found most interesting and enjoyable. Thanks again!

From: KITTENCAL

On Nov 22, 2003

Hi Amanda...made your chili last night for dinner. I served it with fresh homemade French bread and a dollup of sour cream on top in the bowl....WOW....what a great recipe for chili, followed the directions as posted, but left out the cubed sirloin, and made it with just ground beef, also I added one can of crushed tomatoes, cause I was worried that I would'nt have enough for my guests, it turned our amazingly delicious, we all had seconds, and my guests just raved about it, I had to hand over your recipe to my girlfriend, she was so impressed....Both myself and my DH are chili lovers, and I am always searching for good recipes for chili....well, this is certainly a real winner...thank you Amanda for your wonderful recipe

From: Audrey M

On Oct 29, 2003

Wow!! All I can say about this recipe is it is FABULOUS!! Served it with 'Boston Market' cornbread, and side salad. Made two patches of this and did both in the crockpot. Browned the meat with onions and garlic and then added it to the crockpot. I then added the other ingredients as listed. Cooked it on low for 8 hours. I made a patch for the family and another patch to take to my daughters field hockey game. MMM...good.

From: stormylee

On May 1, 2005

A very tasty chili recipe! I don't like sweet flavours in savoury dishes, so I cut the sugar back to 2 tablespoons - just right to round out the flavours! Also used chili powder instead of chili sauce, and would like to point out that this is definitely a "know thy chili ingredient" recipe: my chili powder is so hot that had I used 3 1/2 tablespoons of that plus the four chili peppers, I would have had a pot of absolutely lethal chili - and I love my dishes fiery! So, I used the specified amount of chili powder and added one green chili pepper, and got the perfect hot chili. Thanks for a great recipe!

From: VikingHannah

On Mar 3, 2004

the first time i made this was for a cookoff and it won first place!! (have to admit i didn't have a beer to put in, so it got left out!) i have made the chili since then and i get rave reviews about it every time. Amanda, thanks for sharing this great recipe- it's one i will use for many years to come.

From: Jezski

On Nov 14, 2007

VERY CLOSE to the very best chili. I used ground buffalo and 1-1/2 lb. buffalo sirloin. Left out the brown sugar, added 2-3 tablespoons of chili powder. Used drained and rinsed white, black and dark red kidney beans. Spill in a little of that red wine you're sipping. Comes out great. We liked it! And as usual with chili, it was better the second day. Great for non-cooking football Sundays. Serve with grated Cheddar and maybe sour cream if you're so inclined, and we are. Another contender for the very best chili is #50732, Kelly's chili. Quite different from this one, but definitely very good. Many thanks for sharing the recipe. ...Janet

From: Chef #760366

On Feb 19, 2008

Fantastic Chili! I advise against using 99% fat free ground turkey, but it still tastes great with it. For the beer I recommend Young's Double Chocolate stout and for the coffee buy a Grande Starbucks drip with an Add Shot of Espresso (drink the rest). For the sirloin, I did a 15 min. marinade of worchester, cumin, and a dash of olive oil. I also added 1.5 teaspoons of minced shallot while browning the steak. Next time I'll be using a mix of Sirloin and Filet...

From: ratherbeswimmin'

On Mar 25, 2006

My husband and I enjoyed this chili very much. It is quite different from our standard chili. The flavor had a delicate sweetness in addition to the spiced flavor. I would not call this a "hot" chili but it was very well seasoned. Two cans of beans was plenty for us. Thanks for posting this one--will certainly make it again.