Comments on: Award-Winning Steak Chili Recipe to Feed a Crowd for Under $25

By: Jeremy

Jeremy — Tue, 17 Nov 2009 00:03:29 +0000

Amy, I don’t have any exact measurements, but from what I recall and when cooking in my 10 quart pot it seems to fill it about 2/3 of the way. So, I’d say that’s around 2 gallons or so.

Looks like you’d need to basically double the ingredients plus add a little extra to get you at the 5 gallon mark.

By: Amy

Amy — Mon, 16 Nov 2009 23:08:51 +0000

I have a cook-off coming up and there is no question I’m going to use this recipe. I saw someone else asked about how many quarts this recipe yeilds, but did not really get a solid answer. I have to make 5 gallons or 20 quarts if you prefer. Can anyone tell me more accurately what this recipe yields? I’m all fired up now to make it!

By: Scott

Scott — Fri, 13 Nov 2009 18:43:15 +0000

GREAT Recipe. We had a chili cook off at work and after searching many recipes, found this one looked the best and done the way I wanted it. Ended up winning first place out of 12. Thank you!

By: ChiliWinner

ChiliWinner — Sat, 07 Nov 2009 15:44:51 +0000

I also decided to enter my office chili cookoff. I am not an avid cook but I enjoy to do it when I have time. Like everyone else, I won the first round! Everyone knew I have never cooked chili before and they were shocked that a “rookie” won. I now have to make it again for the next round against new contestents. What’s even better is that I have a new dish to add to my collection. My boyfriend does most of the cooking but now he keeps asking me to make this chili thanks for the great recipe!!

By: BG

BG — Mon, 02 Nov 2009 17:10:35 +0000

Make sure the liquid smoke is not the “concentrate” version. I used a concentrated liquid smoke on my first batch and the taste was overwhelming. I then found the Colgin brand at a different grocery store. Much better!

I splurged and used flat iron steaks – very tender and tasty!

By: wookie

wookie — Mon, 26 Oct 2009 20:59:35 +0000

the 2 Tbsp amount of kosher salt suggested in this recipe is way too much. the saltiness overwhelmed my tastebuds not allowing me to taste the complexity of this chili the first time that i made this recipe. i suggest using 1Tbsp. of the salt or actually using 1/4 c. – 3/8 c. of soy sauce. the soy sauce is a great marinate. then add more kosher salt or soy sauce to taste once the chili has cooked for an hour or so.

By: M3SQ

M3SQ — Mon, 26 Oct 2009 20:30:25 +0000

I made this chili recipe last year and it was by far the best chili I have ever eaten. I’m making it again today and cannot wait to cook it tomorrow. My recommendation is to follow the recipe exactly as written; do not add and do not subtract – IT’S PERFECT!

By: Dan Peters

Dan Peters — Fri, 16 Oct 2009 21:37:47 +0000

I followed this recipe for a chili cook-off we had at our unit (403′d MXS) today. I started it yesterday and for the most part I followed it step by step with a few exceptions where I deviated a little with a few of my own ideas.
The meat marinade is, I feel, is key to this recipe. I couldn’t find ANY hot sausage so I use a local grocery stores in house jalapeno sausage and about 4.5 lbs of bottom round steak. I used 2 poblanos, 1 bell pepper and 2 good sized (BIG) onions. Marinaded the chopped veggies & meat as recommended over night. Cooked all the chopped stuff as recommended and added the tomatoes, I used tomatoes with green chilies. Then I added 1 28oz can of creamed style red beans and 1 16oz can of creamed style navy beans with jalapenos. To this I added 1 16oz can each of black beans, navy beans and kidney beans. Used the listed seasonings except for the Cayenne. I was going for a heat index of about 2 out of 5. I used Tobasco “CHIPOTLE” figuring it would play well with the liquid smoke. And I let it all cook at low heat for about 4 or 5 hours.
I thought it came out GREAT….LOVED IT! Some commented it was too creamy. But the steak was cooked down and very tender, I thought this was VERY GOOD chili. If you want your chili to have more “tooth” you might not want to cook it so long. But BELIEVE ME, this recipe came out FANTASTIC! And the Judges must have agreed. Out of a 3 Judge panel (1 Colonel and 2 Chiefs (E-9’s) )in a blind taste test (no one knew who chili was who’s), Mine (This Recipe) was the grand prize winner out of 20 entries!…50 bucks, BLUE RIBBON and BRAGGING RIGHTS for a year or at least until the next chili cook-off.
Try it, you wont be disappointed! UMMM-ummm GOOD!!!

By: chili seeker

chili seeker — Sun, 09 Aug 2009 21:04:39 +0000

I made this recipe for our employee picnic chili cook off this past weekend. It was my very first time making chili and knew I wanted to do something with steak in it. Well this recipe took 1st place out of about 11 entries!! I was on cloud nine all day and not to mention about $150 richer!
I pretty much followed the recipe to the T except I didn’t use as much worcestire as I wanted cuz I had less than I thought on hand. Also, we didn’t have the spicy bob evans sausage available so instead I used the spicy jimmy dean sausage. Anyway, everybody loved it and I wanted to share my success with the recipe. Don’t hesitate to try this one out!!!

By: Adam

Adam — Sun, 31 May 2009 14:47:36 +0000

I’ve made this twice now and my wife and I love it. I do tweak it a little and add a couple of diced Jalapeno peppers in addition to the pablano. Spices it up a little bit more, but still doesn’t make your eyes water and make you drink a gallon of milk. Thanks again for the recipe.