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37 Comments
Matt W.
October 10, 2011
I just found your blog after searching the web, I actually went to a chili cook-off this weekend and that prompted me to start searching for more recipes. I like the fact that you have recipes as well. The lines were long and I wrote about them on my blog here: http://www.inconcertweb.com/blog/2011/10/your-website-is-like-chili/
Overall it was a blast. Keep up the great work on your chili, and your blog!
Overall it was a blast. Keep up the great work on your chili, and your blog!
Loves F.
September 1, 2010
I love making veggie chilis with everything in my fridge (summer or winter squash, bell peppers, all kinds of beans, carrots, etc) but I've never put beer or coffee! And... I'm sure if I told my BF that I added Sriracha, he would stop turning his nose up at the word 'veggie'!
AntoniaJames
August 24, 2010
Okay, so I'm getting down to business here, running out during my lunch break to pick up what I need to make this tonight, for tomorrow's dinner (and to freeze some, too!) Do you use whole cumin seeds or ground? So looking forward to trying this, even though the weather turned and for the first time this summer, it's actually warm out there . . . . . By the way, any recipe -- I don't care what it calls for or what it produces -- that instructs you to take two large sips of beer while cooking is a keeper! ;o)
dymnyno
August 24, 2010
AJ I know that this chili sounds absolutely fabulous...but...is it still cold in Oakland today!!...it is 107 up here!!! maybe cold chili?
drbabs
August 24, 2010
I spent today making this chili--it is delicious. (Don't hate me, but I left out the chili sauce. My grocery store didn't have sriracha, and what they did have was loaded with high fructose corn syrup. I subbed a very spicy barbecue sauce.) I now have several containers in my freezer labeled "jestei's chili." I'm almost looking forward to cold weather. (not really....but at least I will have something great to eat!)
Jestei
August 24, 2010
I feel honored to be in your frozen zone. Next time you hit an asian market you can grab sauce there. I bet the sauce you chose is amazing.
lastnightsdinner
August 24, 2010
You inspired me to make an impromptu chili last night - most of the ingredients were things I had put up in the fridge, freezer, or pantry. I had pre-cooked black beans in their liquid, cooked cubed chicken and homemade stock, mwolson's Mesquite smoked tomatoes from food52 plus my own smoked poblano chiles and homemade chile powder, so all I needed to do was a little thawing, chopping, and stirring to get dinner on the table. Here's hoping the relocation goes as smoothly as possible, and thanks for the inspiration and recipe!
Jestei
August 24, 2010
Cubed chicken great alternative to the sirloin, which can be tough. Thanks for posting!
mrslarkin
August 23, 2010
Well, lo and behold, chili weather has rolled in. It's freezing here! Thanks, Jenny. Sconeman will be trying this one soon - he's the official maker of the chili.
Jestei
August 24, 2010
here in DC, where i am sweating all over the sidewalk at drop off, i long for some of your freezing. also let me mention to sconeman -- and anyone else -- that sirloin can be tough and you might consider other cuts of meat sometimes
AntoniaJames
August 23, 2010
What a fabulous recipe, and just in time, too. I was planning to make chili this week so of course, I'll be trying this. (As ChezSuzanne mentioned, it's been soup/stew weather here all summer.) Love the addition of carrots!! Thanks for posting this and I hope the transition is well behind you, soon. ;o)
TheWimpyVegetarian
August 23, 2010
It has been a very cold summer here in the SF area and this looks like just the ticket to make this week. I've never thought of putting coffee in chili and want to try it to see what it does to the flavors! I've moved my life to new cities for work reasons so many times in my career - have fun getting to know a new city and making it home with new friends and connections! And thanks for posting this!
Jestei
August 23, 2010
yes cali had the weirdest summer ever. i will file reports from my new food discoveries! thanks for reading!!
dymnyno
August 24, 2010
I love adding coffee to a lot of recipes...gives them an interesting red wine friendly flavor.
drbabs
August 23, 2010
How nice of you to continue to blog while you're unpacking. It's cool, cloudy and rainy here on Long Island--I may have to stop at the grocery store on my way home to get the fixins for your chili! Thanks--I hope you're move is going well.
Lizthechef
August 23, 2010
Hope you are settling into your new digs...Meanwhile, dreaming of making your chili when it cools down in SoCA.
HungryChic
August 23, 2010
Texture is very important to me in chili. I often have some type of sausage (chorizo or andouille) ground meat, cubed sirloin or chuck and something to "pull" maybe a short rib or a chunk of pork. Can you clarify what type of chili sauce you are referring to? Something tangy like Heinz chili sauce or spicy like Sriracha?
Jestei
August 23, 2010
You can use whatever. I have done Srircha, I've done Thai chili sauce and just something labeled "chili sauce" in the condiment section. I think buffalo gives nice consistency here.
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