Chrissy's Best Chili Ever with Coffee

I have made this recipe dozens of times. A word of advice - I have reduced the recipe by one 28 oz. can of tomato sauce/crushed tomatoes/diced tomatoes. Five 28 oz. cans makes it overly soupy which makes it overflow one 8 quart stockpot. Four 28 oz. cans fit perfectly in a stock pot and the consistency is excellent. I agree with those below who mix beef and pork. It's a great combination and the fat in the pork makes the beef stick together and not granulate.

Also I would not sauté the red peppers with the onions - add them about 30 to 40 minutes before you stop cooking the chili. They just get too mushy and dissolve into the chili broth if you cook them two hours. I also use a mixture of green, red and yellow peppers. Ditto with the beans - I would up the beans to two cans or more and add them about 35 minutes before it's done. The beans are already cooked and just need to heat through. I also mix it up with pinto, black beans and chili beans - often a mixture. It makes the chili colorful and fun. I also would reduced the cooking time by a half hour and simmer without a lid.

Great recipe! I like a thicker texture so I used about half of the tomato sauce, and substituted ancho chile powder for the regular stuff. Used a combo of bison and beef and topped it off with shredded cheddar. It was a big hit!

Way too much tomato sauce. I was excited to try this recipe but was very disappointed in the outcome.

Way too Tomato-ey and not spicy enough to be called chili (imo)

Tasty! Very spicy – I would definitely cut the cayenne down next time. Good meat-to-bean ratio.

I've made this twice now, both times with great results. This is a rich and densely flavored chili. Because we like spiced up foods, I used an entire 7 oz. can of La Morena Chipotle peppers in Adobo sauce, and, because I like thicker chills, tomato puree instead of tomato sauce. Simply put, no matter how you arrange or rearrange this, it's a lush dish with a world of flavors.

Oh...my...god. This really is the best chili ever. I was skeptical about the coffee but it's actually really, really, good. I won't be making any other chili ever again. Thanks!

Wonderful chili. I modified the recipe to make it vegetarian: substituted the meet with about one cup of quinoa, a bit of bulgur wheat, and four cups of beans. I also added carrots, celery, and mushrooms. delicious and quite spicy! oh, and this makes a ton of chili.

This chile had such depth of wonderful flavor. I did not add the cayenne. The chipotle in adobo added the heat we like. We used half ground turkey and half ground sirloin.

I really enjoyed testing your chili because when I was in high school our blind Spanish Teacher (Señor Baca) made a humongous batch of chili that we sold at a football game to make money for the Spanish club and it was the. best. chili. ever … until now. For years I’ve thought about Señor Baca and his secret recipe chili. One bite of your Chrissy’s Best Chili Ever and I was transported back in time to a chilly Friday night under the stadium lights eating a fiery cup of smoky hot chili. THANKS!

I do have one suggestion for you to consider editing into your recipe -- Olive oil is used in the recipe but not listed in the ingredients and I think it would be helpful to add it right under the meat. I used “2 tablespoons, divided”: 1 tablespoon for browning the meat and 1 tablespoon for sautéing the vegetables.

Again, thanks MyFareFoodie for this tasty recipe. I WILL make it again. And congratulations on being on a Communiyt’s Pick recipe.