By Chef Shadows on December 22, 2006
Photo by Chef Shadows
Photo by Chef Shadows
"SOURCE INSIDE AMERICA'S TEST KITCHEN I found this on the web and made some changes. Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month. Substitute beer or bourbon for water."
Serving Size: 1 (486 g)
Servings Per Recipe: 8
"This was so good everyone liked it. When I read how much chilli powder I questioned it, but did it just as the recipe said. It is great the next day just not enough left over."
"This is a great chili recipe. My husband and his friends ate the entire pot. The kids loved it too. I actually had to make this recipe twice in the same week. Thanks for posting!"
"Best Chili ever - even better the next day."
"Iâ€™ve made the original recipe for Americaâ€™s Test Kitchen multiple times. We all like it a lot. I canâ€™t tell how much youâ€™ve modified it but it looks pretty much the same. I think I might try your version on my next camping trip in my dutch oven. Thanks!"
"This is really good chili! When I first read the ingrediants, I wasn't so sure - I don't think I have ever used a 1/4 cup of chili powder in anything =) But it turned out really good and tasty. Not too hot and spicy. I was tired of using the prepackaged seasoning and this recipe tastes so much better. Thanks!"
"I served this chili to our church during our Wednesday night supper (about 75 people) and received rave reviews."
"DELICIOUS! I made a few small modifications - I used ground turkey, a green bell pepper, and left out the red pepper flakes because I didn't have any. I also used 2 small (6 oz. cans I think) of tomato paste and 2 small cans of water in place of the puree since I didn't have any of that in the cupboard. We topped it with mozzarella cheese and some yogurt instead of sour cream. It was easy to make and sooo yummy and filling. I think this is something you can make to be more or less spicy depending on your taste preference. The way I made it (basically following the recipe, besides leaving the red pepper flakes out), I thought it was very flavorful but not too (spicy) hot or overpowering. Thanks so much for sharing!!"
"Love the intense flavor and right amount of heat. Easy to make. I used 1/2 a lb of ground beef and adjusted the other measurements and made plenty for two with lots left over."
"Easy to make if you have the time. I added Sriracha to make it even spicier!"
"Great stew! I used 2 lbs. stew beef browned it first added it to a crock pot. Then I sauteed onions and pepper and 3 cloves garlic. Added that to the crockpot along with the rest of the ingredients. Cooked on high 1 hour then low 3, maybe 4 more hours."
"This recipe is a great recipe! I've been looking for a chili recipe I liked for years. I have to say this is the one! I did tweak it a bit, but it was a fantastic start for be to build on. First, I replaced the beef with ground turkey, then I added a large ham shank. I also added 2 T. of cocoa powder, about 1 tsp salt, and butter. I know that sounds strange. The recipe made as is, needed something, in my opinion. It just wasn't 'full' enough in flavor. That probably doesn't make sense. My father recommended a pigs foot! YUCK! Or butter. I opted for the butter. It tastes fabulous now, for us. Thank you sooooo much for this recipe."