By Andi the grate on December 19, 2007
Photo by threeovens
Photo by threeovens
"I posting this recipe to save it. My husband got this recipe out of Maxim Magazine. We made it to the best of our ability but we had to make substitutions because we just couldn't find some of the chili powders. We ended up just using 5 Tbs. of commercial chili powders in place of the 3 Tbs. of ancho chili powder, 1 Tbs. pasilla chili powder, and 1 Tbs. ground cumin. It was still very good. We also substituted ground buffalo for about 1/2 of the beef. Then we made it extra fancy pants... we topped it with the cumin crema, sliced avocado and apple smoked Gruyere."
Serving Size: 1 (392 g)
Servings Per Recipe: 8
"Thanks for posting this recipe, I made it when I saw it in Maxim and it was great but I've since lost the recipe and it is excellent chili. I would recommend one thing to anyone who tries this recipe in the future, as it does come out a bit soupy. You can add less stock if you want, but a small can or two of tomato paste really brings the chili together without having to use less stock. It thickens the chili without taking away from the flavor. Don't skip the cumin sour cream! It's one of my favorite parts!"
"Fantastic! I use stock cubes, so I can reduce the amount of liquid without reducing flavor. So, according to other reviews I anticipated this recipe to be on the soupy side and started with much less water and kept adding as needed."
"This tasted fantastic but even after using about 3 lbs. of beef and adding an extra can of beans (used white beans) it was still much too soupy. I'd use only 4 cups of broth next time and keep the extra 1/2 pound of meat I added. I unfortunately wasn't able to make the toasted cumin crema (thought I had enough sour cream on hand but I didn't!) but I did have all the different chili powders!"
"Awesome recipe. Thanks for posting it - I lost my copy of Maxim and have to make it for the Superbowl party this weekend. I have always used pork with this recipe, and have never personally added the white beans. Toasted Cumin shouldn't be overlooked - it is a great addition. Make a pot and then let sit in the garage or fridge overnight if you can resist - the flavors really come together that way."
"This recipe is incredible! Like the previous reviewer, I wasn't able to find one of the spices listed but after making a substitution of the dried ancho chile powder for the Mexican chile powder found it did not matter. I would recommend not using so much stock-- 4 cups would be suitable, I think. I would also use 3- 3.5 lbs of chuck roast instead of the 2.5 listed in the ingredients. HOWEVER, the taste of this chili is absolutely incredible-- My guests went back for seconds and thirds! The toasted cumin crema is the perfect compliment and I entirely recommend making it. I also endorse the use of avocado and freshly shredded cheddar cheese as toppers."
"This is not your average chili! I am giving this 5 stars even though I made a couple of substitutions (only because they were what I had on hand). I am usually afraid to use too much chipotle pepper because I find them too hot and spicy, but the amount used here was very nice and enjoyable. I used ground beef and both black beans and cannellini beans because I had them on hand and needed to use them. Otherwise, I followed the directions as written. Be sure to make the crema ahead of time - it is something special. Made for PAC Fall 2009."