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

By: lelliott07

lelliott07 — Mon, 06 Feb 2012 17:26:59 +0000

I WON!!! Was named Chili Master this weekend at a Chili Cookoff with this recipe (with one added spice). There were 40 entries – and I was named Chili Master over all! Only difference is – I added “Slap your Momma” spice to the marinade. It was incredible! Thanks Jeremy (and Jeremy’s dad) – Great Recipe!!!

By: stscards1

stscards1 — Sat, 04 Feb 2012 14:22:09 +0000

Does anybody have the exact measurements for all ingredients?

By: traelyn

traelyn — Sat, 04 Feb 2012 00:47:56 +0000

Wanted to let you know I just won TWO (Most Original & Fan Favorite) of 5 categories at my workplace cook-off using YOUR recipe, slightly modified. There were 14 entries, and we have probably 400+ employees, so I am thrilled & wanted to say THANK YOU for sharing! Changes were: used a red bell instead of a green (greens taste metallic to me); Used one 14 oz can crushed toms, & one can of the new Hunts fire-roasted diced (very tasty, lent to smokey flavor, with bits of charred toms). No Brooks chili beans here, so used Bush’s, also no Bob Evans, so used local grocers spicy sausage roll. Additions were ~1/4 tsp cinnamon, ~1/8 c. sugar, more spice & heat after initial (as you recommended) & did a drop-biscuit style Jiffy cornbread crust on top. (one box Jiffy cornbread mix, one egg, a little milk, mix to a sticky consistency, then drop spoonfuls onto chili during the last hour of cooking). Magnifique! Thanks again for sharing!

By: bdecastro77

bdecastro77 — Fri, 03 Feb 2012 12:57:25 +0000

This is the BEST chili ever…… 5 Star’s… Could you e-mail me this recipe with the amounts you use for everything. This is becoming our Super Bowl tradition. Thank you

By: Angiebre

Angiebre — Thu, 02 Feb 2012 03:23:16 +0000

Can I throw in slow cooker after I’ve browned the meat? If so how many hours on low?

By: dwade_fan3

dwade_fan3 — Tue, 31 Jan 2012 20:54:00 +0000

Is there anyway you can e-mail me this recipe with the amounts you use for everything. Having a chili cook-off for the Super Bowl on Sunday. dwade_fan3@yahoo.com Thanks i

By: Jeremy Vohwinkle

Jeremy Vohwinkle — Wed, 25 Jan 2012 20:07:40 +0000

@vaveni That time frame looks fine. As long as it gets a good overnight marinade and then a solid few hours simmering on the stove to bring it all together, then there’s no problem with just heating it back up the next day to actually serve it. Good luck!

By: vaveni

vaveni — Wed, 25 Jan 2012 20:04:58 +0000

@Jeremy Vohwinkle One more quick question — if you were competing Sat. night, when would you make it? I’m thinking of marinating overnight Thurs into Friday, cooking it Friday, and then serving it Sat. evening. I know this is a very specific question, but it’s my first cook off, and I just HAVE to beat my husband’s duck chili!

By: vaveni

vaveni — Wed, 25 Jan 2012 19:55:35 +0000

@Jeremy Vohwinkle fantastic! thanks for the quick reply!

By: Jeremy Vohwinkle

Jeremy Vohwinkle — Wed, 25 Jan 2012 19:54:46 +0000

@vaveni I use the mild beans, so you should be all set.