Rating: 4.44 stars
140 Ratings
  • 5 star values: 95
  • 4 star values: 27
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 6

This is a spicy but flavorful chili made with meat! Children may want to eat something else for dinner because this is just too spicy! Dollop some sour cream on top when serving to soften the blow to your tastebuds when you experience my chili masterpiece!

Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
16
Yield:
1 gallon
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium-high heat, cook beef until brown. Drain and return to pot. Stir in onions, bell peppers and jalapenos and cook until tender. Stir in garlic and cook 1 minute more. Season with chili powder, cumin, salt and pepper. Stir in the tomato paste and kidney beans with their liquid.

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  • In a food processor or blender, puree the tomatoes with the chipotle peppers until smooth. Stir into the pot with 3 cups of water.

  • Combine the remaining 1 cup water with the flour in a jar and shake to combine. Pour into the chili and stir in the vinegar. Simmer about 45 minutes before serving.

Nutrition Facts

295 calories; protein 17.6g; carbohydrates 27.1g; fat 13.5g; cholesterol 42.6mg; sodium 649.1mg. Full Nutrition
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Reviews (142)

Most helpful positive review

Rating: 5 stars
06/13/2006
This is now my new chili recipe! Delicious! I halved the recipe and substituted a bottle of beer for equal part of water and used half kidney beans and half pinto-in-chili sauce beans. I like my chili a bit thicker, so I added more flour disolved in water at the end. I served it with chopped onions, sour cream and warm flour tortillas. This has just the right amount of spice, in my opinion - I like it spicy! I think this recipe without the beans and meat mixed with some cheddar-jack cheese would make a great enchilada sauce... in fact, I might try that and create my own recipe. Thanks, Emily! Read More
(106)

Most helpful critical review

Rating: 3 stars
01/14/2011
This was good but spicy. I left out the jalapenos and was still barely able to eat it. The flavor was great but it was more of a soup or a stew then chili. I would recommend cutting the water in half if you prefer a thicker consistency. Read More
(13)
140 Ratings
  • 5 star values: 95
  • 4 star values: 27
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
06/13/2006
This is now my new chili recipe! Delicious! I halved the recipe and substituted a bottle of beer for equal part of water and used half kidney beans and half pinto-in-chili sauce beans. I like my chili a bit thicker, so I added more flour disolved in water at the end. I served it with chopped onions, sour cream and warm flour tortillas. This has just the right amount of spice, in my opinion - I like it spicy! I think this recipe without the beans and meat mixed with some cheddar-jack cheese would make a great enchilada sauce... in fact, I might try that and create my own recipe. Thanks, Emily! Read More
(106)
Rating: 5 stars
06/29/2003
What a kick SS Chili!! My wife and I love a good hot Chili and this surely did the trick. It was Hot and flavorful. Wouldn t recommend it for kids though (too hot) Emily if you read this review thank you for this recipe it is surely a repeat. Read More
(60)
Rating: 5 stars
07/23/2003
I left out the chipotle peppers because I didn't have any. I added a little more salt and pepper and didn't puree the tomatoes because I like tomato chunks in my chili. We topped it with shredded cheddar cheese chopped onions and grated romano cheese. This was fantastic. Read More
(53)
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Rating: 4 stars
07/08/2003
Holy! They aren't kidding this really is hot! I can eat just about anything but next time I'll remove the chipotle seeds to make this a little more enjoyable. The flavor is excellent though. I did have to substitute a couple of serrano peppers for the Jalapenos because I'd run out at the last minute and I also pureed the peppers and onions because I don't like chunky chili. It turned out really thick and attractive definitely worth a try. Read More
(39)
Rating: 5 stars
02/19/2006
My husband and I made this on Sunday and it was perfect!! We didn't put in the whole can of chipotle peppers because we knew it would be too hot for our taste. This was a very good recipe so many flavors!!Yum! Would definitely recommend to anyone who likes a spicey flavorful chili! Read More
(37)
Rating: 5 stars
12/27/2002
I like my chili hot and a big bowl of this really took care of business. I may use the recipe for our annual chile contest at work! Read More
(33)
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Rating: 5 stars
02/02/2006
INcrediable havent finished it yet but its already great!!! already a little warm and I only added half the chilli powder and havent added the hot peppers... DAMMM!!! Read More
(31)
Rating: 5 stars
12/12/2005
I got rave reviews on this chili! I served it for an open house this fall I couldn't have picked a better recipe! Read More
(30)
Rating: 5 stars
12/27/2002
Emily thanks for posting this recipe! I made it for my company's Christmas potluck luncheon and everyone raved. You know it's a great recipe when the guys ask for the recipe. Thanks! Read More
(30)
Rating: 3 stars
01/14/2011
This was good but spicy. I left out the jalapenos and was still barely able to eat it. The flavor was great but it was more of a soup or a stew then chili. I would recommend cutting the water in half if you prefer a thicker consistency. Read More
(13)