Been making this for years. Only thing I add is to thicken with masa.

I first came up on this about 6 years back... I've been making it from that day, with very SLIGHT modifications... One was adding a tad more cumin, the other was making it using long deer burger, I've also twisted the mix more by adding pork sausage... This chili is by far the best I've ever had, being it takes so long to put this mix together... It's still a pleasure knowing the reward is going to be a meal to remember, the seating I use is Carrol Shelby's chili seasoning, high on sodium so I've also tried Mrs Dash, and Marshall creeks... It really doesn't matter which although Shelby's does taste slightly better then the rest... End result? This is the only chili I'll make... Wendy's would do go to serve a slight variation or this recipe... Over what they serve now, Dave would be happy if he was still with us.

Been making this for years! I don't add the beans but do thicken the chili with masa.

I love this Chili. My only addition, 2 tsp. Liquid Smoke.

I used this recipe for a chili cook off at the office. I made 2 batches... Venison and pulled pork. I won 2nd and 3rd.

This is a great recipe! I leave out the 6 cups of water and add 1 jar of spaghetti sauce plus 1 can of white corn. I have won 3 or 4 cook offs!

Harvey Pratt, will you marry me??!!?? We can make beautiful dinners together!

Great chili recipe! Only change I make is to add Masa right at last to thicken a little and adds a little corn flavoring.

Very good and just right amount of spiciness. Some bite/kick but doesn't light you on fire. Made exactly as posted 1st time and was good. Since then have made many times with these modifications. MUCH less water/broth. 6 cups is way too runny for chili. 2 cans kidney beans 2 cans black beans. Rotel in place of the diced tomatoes. As someone else stated, great base recipe. Follow instructions, then change to suit your taste next time around. But 6 cups or water/broth is gonna give you chili soup. If you don't think of chili as typically being runny/soupy 2 cups beef broth is more along the lines of what you want. Also, freezes and reheats well a couple months later. Great to make a huge batch and then freeze small portions.

My old man is so picky! Someone donated a ton of venison sausage, so I needed to do something with it. I made this as directed, but I used El Pato Mexican tomato sauce in addition to the other hot items. He POUNDED it!
I made it in the crockpot, and kept the lid off for awhile to cook-down the sauce.
Really delicious! Thanks.

Only chili I ever make, I do add Masa at last to thicken a little.

Delicious. This will be my 'go to' chili recipe. I followed the recipe exactly (the only way to really judge a recipe the first time around). It was a tad hot for my teenager, even with seeds removed from the jalapenos. So I may cut that back next time.

I can't stop eating this chili it is soooooo delicious. Sometimes I melt some sharp cheddar on top of mine, and sometimes instead of 2 pounds beef I use just 1 pound and then an extra can of beans. Love it.

The teachers at Eagle Valley Schools think this chili is awesome. I made it for the potluck dinner at our recent in-service and it went over great. Thank You from the "Rebels".

I used one green and one yellow pepper and omitted the jalapenos. I used one can of each pinto and red beans. That was what I changed. This is the best chili I have made. It froze really well and reheated just as delicious. I topped mine with a dollop of sour cream, chopped onions and a substantial portion of fresh cornbread... Delicious!