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I made this delicious chili last evening for our Halloween dinner. It was a hit! I made a few modifications according to our tastes. Less beans and sugar were used than were required by the recipe and it was still awesome!!! Thank you for this crowd pleaser.
I've made this several times now, almost exactly as written, and it is so absurdly good!
Made for Comfort Cafe 2009 Recipe of the Day. Not sure why first post did not register so am posting again. This is really good! I am not used to sweet tastes in chili but it is good none the less. Not too sweet and then the spices make up so you have an orchestra of flavors in your mouth as you enjoy. I made as directed except for the sirloin chuncks, used 3 lbs of ground beef as that is what I had. The coffee flavor does not stand out but makes for a very rich looking sauce. I will make this often as it sure is cold here during the winter. The whole family gives you thumbs up. Added on as I had to redo post: Leftovers really take the flavors to a whole new level. I am sure to make this on Superbowl Sunday! Thank you for a great chili recipe! Connie
I've never had a "sweet" chili before, but this is delicious! I made it exactly as described. It was a little runny, with the beer and beef broth. I'm used to a chunkier chili. I think I'll half those next time. I'll also decrease the beans by a can, maybe even down to 2 cans so that the amount of meat is more equal to the beans. Once I do this though, I may have to go back to this original recipe.....it is that good! I'll take a runny chili with a taste like this! The cocoa and brown sugar combine with the regular chili spices to make a wonderful bowl of chili. I will definitely be making this chili again. I made this for Comfort Cafe 2009, and I'm sooo glad I did! Thanks for posting this Crazycook.
* * * Made for Comfor Cafe 2009 * * * What a great and interesting chili recipe. I left out the broth, only because I forgot to pick some up. So, I added a little tomato juice and extra beer. I LOVE beer in my chili. I always add some. I used cumin powder, and omitted the coriander, just a preference kinda thing. Like I said, this was an interesting recipe. I liked how the flavors all melded together. I was really intrigued by the cocoa. I had always read that cocoa was used as a "spice" in cooking, but never used it until now. I think it works well to bring out the other flavors going on. Thanks Crazycook in PA for posting.
This makes a dark, rich delish pot of chili. the ingredients that I enjoy in my chili's. I did skip the sirloin, and broth. Added a 32 ounce can of tomatoes,a diced red bell pepper. Made stove top then placed in a 325 degree oven for 2 hours. Topped with grated habanero cheese, salsa, sour cream and served with chips. Made for Comfort cafe http://www.recipezaar.com/bb/viewtopic.zsp?t=288536&postdays=0&postorder=asc&start=915 Thanks.