This is the BEST Chili I've Ever Eaten

This classic beanless Texas chili recipe of slow-cooked beef with spices and dried chiles is one of the most flavorful recipes out there. The complexity of flavors will blow you away in this chili. It’s a perfect bowl of sweet, spicy, and deliciousness. If you take the time to sear the beef properly and give the flavors time to marry, this may be your new favorite stew.
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→ Ingredients
• 6 dried ancho chiles
• 3 dried guajillo chiles
• 1 dried Chile de arbol
• 6 slices thick-cut bacon
• 5 pounds chuck roast
• 2 peeled small-diced yellow onions
• 2 chipotle peppers in adobo sauce
• 8 finely minced garlic cloves
• 3 tablespoons tomato paste
• 8 ounces strong brewed coffee
• 12 ounces pilsner beer
• 4 cups beef stock
• 1 up tomato puree
• 5 all-spice berries
• 3 tablespoons cumin seeds
• 1 stick of cinnamon
• 2 teaspoons coriander seeds
• 5 cloves
• 2 tablespoons oregano
• 1/3 cup masa harina
• 1 tablespoon of apple cider vinegar
• 1-ounce bittersweet chocolate
• coarse salt and pepper to taste
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!

[@steveFL450]

This is legit, from another TX chili cook-off winner.

[@mbh9415]

I like to toast the masa harina before using it to thicken the chili. This adds a really interesting nutty note to the finished product.

[@jnorth3341]

Huh, hadn't thought of trying that, I usually add some to my chili but next time I'll toast it up a bit, thank you. One thing I add that he didn't mention is baking (unsweetened) chocolate, not a lot, tablespoon or so, it's more of a Mexican thing (its in a lot of adobo) but, like the coffee adds a subtle extra flavor.

[@roberthenderson2580]

Finally a real chili recipe. No beans, bell pepper, or other assorted fillers.

[@bobcat409]

Excellent recipe. From a winner of chili competition in Texas.

[@ChefBillyParisi]

Thanks for watching and for the kind words!

[@MTDixonSr]

Chef, Texas here. Love this recipe sir. About to get a massive cold front and som snow, yes snow in Houston. This will recipe will be perfect. Be well Chef!!

[@ChefBillyParisi]

Love it! be safe! One of my best friends whom I graduated culinary school with lives in el campo. He forgot to tell me snow was coming in.

[@weschilton]

@@ChefBillyParisi El Campo, man, small world.... my uncle used to own a Buick dealership in El Campo! And i was born and raised in Houston. I think I saw snow once in the late 70s and it was melted by sunrise. 😆

[@Nirotix]

Yeah, it's -43 C right now in SK, Canada. -40 C is the exact same in F. 😂. My Aunt and Uncle are in their snow bird home down in Texas on a golf course enjoying the weather. Could certainly use some Texas Chili up here right now thou. 😢 I heard as deep down as Texas is getting hit with this front we are getting, your homes are not built to withstand -10 to 20 F. So I certainly feel for you guys down there. Stay warm and safe, from Canada 🇨🇦 P.S. Please send us Chili or Texas BBQ. 🤤 Thanks!

[@eMCatman]

Earlier this week, I made your last chili recipe (the "I Made THE MOST Flavorful Chili in Existence!" version) and it is just outstanding!

[@johnrichards3666]

I've always been intimidated by the proper way to include dried peppers to the mix. Your explanation of the whole process makes sense. I think I can do this.

[@ChefBillyParisi]

you got this!

[@tvc184]

Just do it the same way as when you are making Pozole Rojo….. 😳 😎

[@garyb6219]

I'll be over at about 6. What kind of beer should I bring?

[@apone12]

Finally! Someone on KZbin who uses more than a few teaspoons of cumin in their chili. 🎉🎉🎉

[@blairhoughton7918]

Cumin is probably the key flavor in chili. You'd think it was the chilis, but those would just make it like taco meat without the comino.

[@GreenWitch1]

I use cinnamon & chocolate in my chili also. I’ll have to try this version because I trust your recipes!

[@mallymakings2853]

I’m British and we don’t argue about it being “Texas style” or whatever. We just add to it what we like in our house and leave out what we don’t. I was craving chilli and started the prep but realised I’d used all the bacon but I had chorizo instead, so I used that and rendered down the fat. It actually turned out incredibly delicious and it’s now our favourite way of making chilli.

[@ajoliver74]

Chorizo adds an amazing flavor to the chili. Definitely done that more often than bacon. Cheers, from Texas.

[@mondvogel6124]

nobody wants to know what you british do or dont do for chili

[@weschilton]

@@mondvogel6124 what a classy comment.

[@mondvogel6124]

@@weschilton meowmeowcrymeowmeow

[@BP-or2iu]

@@mondvogel6124 Where are you from?

[@elrefugio7811]

Finally someone who tells you how to prepare chili, and the preparation of interesting meat, I will try to do it at home.

[@lisapop5219]

Leftover smoked brisket chili was the best I ever made. It's awesome

[@ChefBillyParisi]

was it from my recipe? I share mine at the end of this video!

[@lisapop5219]

@ChefBillyParisi no Chef. It was just a recipe that I put together because I wanted to not waste. I had never made chili with anything other than ground beef.

[@ChefBillyParisi]

Those are the best kind!

[@hbgriss]

I have two smoked tri tips. Gonna make it✌🏼

[@ChefBillyParisi]

Excellent!

[@Kah0ona]

Lovin' this! Nice showing a bottle of Dutch Grolsch too, which is my local/go to pilsener here in The Netherlands. Luckily i found a webshop to get all the chilis, as supermarkets hardly stock these over here. Now i am coookin' this this weekend baby 🤘🤘 cheers from The Netherlands

[@melaniejones138]

I am definitely trying this my mouth just watered watching the video!!

[@ChefBillyParisi]

Nice! Thanks for watching!

[@nachtrichterC]

Looks very tasty. Reminds me of traditional European beef stews with the beer in it (usually a dark one). The classic way to thicken the sauce is to cover the beef with flour before you sear it.

[@ironcityap]

It’s pretty much Chili Colorado. I simmer my chilis in beef stock and just add all of it to the blender rather than water that you discard, along with flavor. I definitely will be giving this a try soon.

[@travisquintero8334]

Yes absolutely f****** yes 💪...

[@goco4697]

Coahuilteco-Tejano here, Texas Chili is one of the oldest continuous meals served originally from the land we call the US now. There are several variations from Pre-contact Native Texans / Post contact w/ Spain and Tlaxcala / and post contact w/ United States. This is an authentic recipe that pays homage to the later two eras. Very nice. One thing I would add to improve your recipe is to think about the traditional ingredients like Texas Pecans and mulberry or a dried fruit local to the area like plum. both of these thicken the sauce and add depth to the sauce without having to add chocolate or corn masa. But regardless of all that, I am happy that you are using real chilies in your sauce. no powders.

[@luishernandez-hs1ks]

The pre-Columbus Cincinnati Reds invented chili with spaghettis and the post-colonial Cleveland Indians were the first to introduce cheddar to this indigenous classic. In this land now known as America, we have a thing called the "wheel", a concept which never existed prior to the arrival of the white man. Now i can have an Eastern Indian named Raji drive my chili with spaghettis right to my front door. Thank you, white man.

[@goco4697]

@ wheels existed here before 1942

[@davidroper726]

The land we now call US. 🙄

[@goco4697]

@@davidroper726 did that hurt your feelings? I’m sorry. 😣 may I ask where you are from?

[@R.Akerman-oz1tf]

Pecans & Mulberry; whole or crushed?

[@vladpootin5973]

TEXAS 🇺🇸🦅

[@joeclark7082]

im born and raised, and still Texan and I approve of this video

[@ChefBillyParisi]

Excellent!

[@birddog0347]

As a native Texan, I'd like to congratulate you on making what looks like a fantastic Chili Colorado.

[@littleniagara4705]

Can't wait to try this for my family!

[@devinthomas4866]

Chef Billy, you stole my thunder with the Abuelita! Absolutely the way to go. Can also throw lil chunk in your morning coffee! Looks delicious and it is that time of year. Best wishes, Mutts & Butts BBQ, Prosper Texas

[@realpirate]

I'll try that - with a lot less chilies - but then I'm a wimp. Love you covering every single angle of this recipe, thank you !

[@ChefBillyParisi]

This is pretty comfortably spicy.

[@kmc6506]

For less heat, leave out the arbol. The other two are fairly mild.

[@nojuice457]

5th generation Texan here. this is definitely a gourmet version of Texas chili- which is fine, just saying.

[@ChefBillyParisi]

I’ll gladly take that :-)

[@nojuice457]

@@ChefBillyParisi Looks absolutely amazing.

[@bonster101]

which is a Mexican recipe.

[@timbryan57]

You don’t put coffee, beer, pumpkin spice, chocolate bars, and kitty fur in yours???? Do you even know what chilli is…..

[@scottsycamore8209]

@@timbryan57 I never thought of that! "Heeere kitty kitty!" Toast it first?

[@leonarddaneman810]

Yep. You nailed it, pardna.

[@x63]

This looks incredible.

[@stevecagle2317]

I make a few types of chili and Texas Red is one. I make a simpler style, using the same chilies as you with the addition of dried Chipotles. My next batch of Texas will be with your recipe with one exception, I'll save the cinnamon, allspice and cloves for ny Cincinnati style Chili. 😁

[@antoniogradilla7933]

This looks like a MEXICAN ADOBO OR BIRRIA … it looks delicious I would have it with Mexican corn freshly hand made tortillas … yummy 😋

[@DML575]

That looks and I'm sure tastes amazing. I'll be making this soon(tonight). Thanks for sharing Chef Parisi.

[@craigjenkins243]

Making this today. Shiner for sure. Let you know how this is going to finish.

[@anafindlay1696]

In Mexico City We call this stew "Carne en Adobo" Delicious memories of my grandma and Mom preparing this Adobo for the entire family. Thank You.

[@lilithsmith1290]

Well ,that was Texas Chilly , and in my book , Stew , can do the New York chilly with ground beef and red kidney Beans. Please

[@jheanfrancovilca1619]

Increíble 🫢 preparación

[@johnkowlok3231]

I don’t know why I haven’t used Masa Harina as a thickening agent?!?! I do like a squish of lime, raw diced onion, Mexican crema, and jalapeño on top. A warm tortilla with slaw and cowboy beans on the side! So good!

[@socialdruid6945]

Strong claim there Bill, think we all claim that crown 😅😅😅 Looking forward to trying yours

[@-AtomsPhere-]

I’ve really gotten into cooking the last few months and I love this channel! Unfortunately, I cut the tip of my thumb off because of sloppy cutting technique so now I can’t cook for awhile haha. Be careful with your knives Yall!

[@scottsycamore8209]

Mandolins are my mortal enemy!

[@feetermcgeeter]

I would recommend straining the chili mixture before adding it to the pot if you have a blender on the cheaper side.

[@gunboom]

We add Kahlúa to our Chili.

[@austingarst]

I add the masa harina after the onions are ready for liquid as a false roux. And I usually prefer chicken stock everywhere you used beef.

[@seanscrivens9554]

Mmmmmmm warm fresh corn bread

[@DejanBogdanovic]

This is like mexican mole meets hungarian goulash :)

[@ChefBillyParisi]

100%

[@commitmenttoexcellence]

cornbread is always chill natural thickener

[@terijennings6808]

Need to try this.

[@KEvronista]

try using fresh chilis and roast them lightly over the barbeque (a little mesquit and/or oak will enhance the flavor). then pop them in a ziplock bag for a few minutes; the bag will steam up, which will make it much easier to then remove the skins. then seeds, rinse, etc. KEvron

[@markpowers7197]

Billy, it seems like you have really upped your game ! The Chili looks insane, great ingredients and technique. Were those beans Mayacobas? those are my personal favorite for refried beans.

[@hebierob]

Can’t wait to try this

[@ryanjones4150]

This looks amazing. I eat a very low carb diet, so I am going to modify it slightly to do that, but I can't wait to make it.

[@kmc6506]

I also eat low carb, so I'm considering leaving out the masa harina.

[@mackattack708]

I'm going to use already ground spices. Ground Cinnamon, Ground Cumin, Ground Coriander, Ground Allspice and Ground Cloves. Do you have a suggestion on amounts for each?

[@roraev9296]

Damn. My breakfast just wore off. It's good that this is chili season.

[@RonaldFlint-h8l]

Hi Chef, just made your chili. I’m finding it a little bitter. Should I add some sugar to help with this?

[@SuperSushidog]

You must be my brother from another mother, as that recipe is almost exactly the same as mine. One recent addition I made rather than the separate dark beer and coffee is about 1/2 a can of Guinness Nitro Cold Brew Coffee. Plus, I like to add a couple roasted and peeled poblanos that I've blended up to mine as it adds a little freshness and sweetness. Rather than tomato puree I use a can of the Rotel chopped tomatoes and green chilis. Of course, many Texans don't use tomato at all, but I like the body and richness it lends to the sauce. I don't use those last spices you added though. In place of them I will add some crushed Mexican oregano, cumin, a generous amount of either some Mexene or Gepharts chili powder, and a tablespoon of Worcestershire sauce, just out of principle. I will also add about 4 tablespoons of masa harina 1/2 hr before done to thicken it and give it a hint of that unique toasted masa taste and aroma. I've never added chocolate though - maybe in my next batch.

[@CabMech]

fantastic content ty

[@ChefBillyParisi]

my pleasure! Thanks for watching!

[@karenschmid5465]

Wow! Thanks Billy!

[@ChefBillyParisi]

My pleasure! Thanks for watching!

[@mer2705]

I've got a "made in" skillet also. Love their stuff

[@pandoraeeris7860]

I like using braised short rib.

[@ChefBillyParisi]

nice

[@theeddorian]

That recipe is pretty similar across the entire southwest, from California east. But, it was commonly called a stew or meat with chilies. The earliest written and published mention of a chili stew is in Ulysses Grant's biography. While stationed at Monterey, he stopped at a rancho in the Coast Range at evening and admits to gloatingly know he was arriving right at the Rancheros dinner time. Hospitality would demand the rancher provide food to his unexpected guests. Grant says the dinner was a rabbit stew. From the color of the sauce, he assumed it would be a tomato sauce. He happily spooned up a mouthful and, as he phrased it, "almost died" from the heat. He contented himself with tortillas as a meal. The sauce was a chili sauce as described in your recipe. The only mentioned difference was that the meat was "rabbit" rather than beef. Similar dishes were made in Arizona and New Mexico.

[@MikeLoux]

Hey, chef, curious about the wooden spoon/spatula thing you are using when pushing the meat into the pot (not to mention all that lovely stirring). Looks longer than anything I've seen, and that wasn't listed on your gear notes, above.

[@CA-lf7jt]

My Texan husband and I have issues about beans vs no beans. I’m from New England. This does look great though

[@padders1068]

Looks delicious! 🙂😋❤

[@rickdringoli9444]

TODAY'S OBSESSION.....I'M SO PUMPED.....

[@edwardmbroderick]

My fav Texas style uses mole. I was expecting yours to use it as well. Is your spice mix to compensate or overlap with that idea? Thoughts? Thank you for the recipes. My extended family devours your Rotel dip.

[@ChefBillyParisi]

This is almost like its own mole tbh

[@queentwig1212]

In the recipe on your website it does not mention when to pour in the Pilsner. Just thought I’d mention as I’m cooking g off that recipe right now. :)

[@PidanayBallena]

Good video

[@D0ggerel]

Interesting. I've never heard of rehydrating chilies by simmering for 30 mins. Usually once they are bloomed in a hot pan they're covered with hot water and left to steep like a tea. Bayless will even use hot tap water. Curious why you took this approach, Billy.

[@michaelmarrone5768]

This recipe looked so good. I was wondering what kind of beans you cooked along with the chili. Thanks for sharing, I just subscribed to your website.

[@Rjr06g88]

"Add any Pilsner beer’… Proceeds to add a bock beer…

[@allenbarkley1853]

Hey chef for this chili recipe could substitute a pilsner or a porter if we don't have a stout

[@ChefBillyParisi]

sure

[@jamesbrandon8520]

The only thing that I’m going to object to about that awesome looking chili is that you only put one chili de arbol in it I guarantee you that that jalapeno that you put on top was hotter than that and it wasn’t mixed with 5 pounds of meat and other ingredients you should have used at least 6 of the de arbols to get any kind of heat out of that chili

[@yousus2121]

How are you handling the dutch oven and lid without gloves on?!?! What are your hands made of?!?

[@cubbyhoo]

Re: the browning phase at the start, I feel like every time I do this type of bacon -> beef browning -> 2nd beef browning batch by the time I get to the second batch there is a lot of browned bits in the pan and during the second batch the browned bit of the pan burns and that I feel isn't ideal. I can't be the only one who has found this and I am wondering if you had any tips for this part (also how are you cooking it that much in 4mins a side?????)

[@ChefBillyParisi]

I would definitely turn the heat down. Remember we aren't looking for an internal temp, the sear is what's important and if it takes longer, then no problem!

[@nellgwenn]

When that happens to me I do this trick. I deglaze as I go along to prevent the fond from burning. In this case I would deglaze with water or some of the beer, after the first batch of meat. Reserve the liquid in a bowl separate from the meat. Then I add back in the pot more of the bacon fat and start the browning all over again. If I had to I would repeat that process until all the meat was browned. If I had to do that with the last batch of meat I would add some more bacon fat to cook the onions and garlic. Remember just add enough water or beer to loosen the fond, It shouldn't take too much liquid to do that. As he said you blend up all those chilis in the food processor. So when it comes time to add all the meat back into the pot I would not add all that deglazed liquid in with it. I would wait until I emptied the blender and washed it out with that liquid to get all the chili paste out. I would even turn the blender on after adding the liquid for a couple seconds to loosen the paste if some of it felt like it stuck underneath the blades. Another trick to thicken up chili, in lieu of masa harina I use torn up corn tortillas. I add that to a bowl of the chili liquid then blend it until smooth. However you might find you don't have to thicken it up. Also if you were to make this then refrigerate it overnight, when you reheat it, that's when I would thicken it if I had to. I hope all that helps.

[@garyb6219]

Where can I find a restaurant that serves this recipe?

[@Lou_Snuts]

Great step-by-step illustration! My question is whether to put it in the oven to cook instead of leaving it on the stove top? By the way, if you haven't made a video for "mole con pollo," when do you plan on doing it! Thanks

[@markpowers7197]

The oven works great for chili of any kind

[@Lou_Snuts]

@markpowers7197 Thanks 😊

[@paulie_di]

Like check Jean Pierre says. As soon as you smell the garlic, add the liquid.

[@gernblenstein1541]

No beans but yes coriander and clove? Sounds like Cincinnati chili. Although, I use cinnamon and allspice in my chile colorado sauce for pork. Love a good chile sauce.

[@ajoliver74]

Texan approved, Chef!🤙🤙🤙 Beans are always a side. The only one I’ve had that comes close to our chili here in Texas, would be Colorado chili. Only because it doesn’t have beans either. I know it’s a preference (dogma here) beans mess with the flavors of the chilis and throw off the texture. Love me a good pot of beans. But never in my chili.

[@ChefBillyParisi]

Thanks for watching!

[@fuzzychest]

If you add chocolate to balance out the acid from the tomatoes, what is the point of adding the apple cider vinegar for more acid? Legit asking. I do something similar for my chili except I add Dutch processed cocoa powder and do not add the extra cider vinegar unless I think it needs more acid.

[@floridapathfinder4252]

Mexican curry. Looks amazing!

[@ChefBillyParisi]

😂

[@seantaylor2046]

Great technique and recipe. Unfortunately Adobe chiles can overpower the whole dish. Ill subtract those. Thank you soo much for great quality vids.

[@blairhoughton7918]

Yeah that was a strange addition, given all the work to use dried chiles, but it was a very small amount for a big pot, so it's very fine tuning maybe to get a very specific flavor note in the stack.

[@cloudyview]

Shiner Bock isn't a pilsner. It's a Bock, which is a dark lager.

[@ChefBillyParisi]

Yes, I corrected in another comment :-)

[@ericthompson3982]

Who doesn't eat their chili with cornbread?

[@crazyhorse3854]

losers.

[@jeffforbess6802]

I prefer Fritos

[@SuperApaxton]

I can't wait for umami to go away

[@brentongolf]

Shiner Bock is a bock, not a pilsner. It's great in chili, but a coffee stout is even better.

[@astralboy15]

Why remove the seeds from the chilies? Just heat control?

[@jeffcohen7331]

i dont use dried chilis. i use fresh poblano and anaheims that i roast. no coffee. and i add beans

[@zeideerskine3462]

This is a Hungarian Pörkölt.

[@ooo_Kim_Chi_ooo]

Coffee, Shiners, NO BEANS!!!!! My little Texan heart is so happy!

[@ChefBillyParisi]

LG!!!!

[@emmgeevideo]

I think a lot of Texans put beans in their chili. You'd have to be living under a rock not to know that the roots of chili didn't include beans. Constantly riffing on this is tiresome. It's Texas wokeness as far as I'm concerned. You can't excommunicate a version of this dish from "chili" just because it doesn't follow some non-existent rule etched in non-existent granite. Chili is like many regional dishes that have an origin story and then have morphed over time according to how someone's grandma used to make it or what ingredients someone had on hand. Chili's roots are a food that poor people fixed out of cheap cuts of meat. Beans were probably added to stretch the meat -- even in Texas. Beans have the benefit of not being perishable and no doubt were favored by cowhands. I know that "real" Texas chili didn't have Shiners in it. Why is that okay and beans aren't? It's a silly argument that needs to be retired.

[@ooo_Kim_Chi_ooo]

@ Bro take your meds.

[@charlies8282]

@@ooo_Kim_Chi_ooo beans are good man

[@emmgeevideo]

@ I did. I like my meds with beans.

[@RichterJ24PNW]

Yum!!

[@benporter2059]

chill ay

[@thegoodgeneral]

I wish dried chilies like this were readily available everywhere. Can’t find them locally and the online prices for where I live are exorbitant. Hopefully that will change someday soon.

[@ChefBillyParisi]

That’s terrible. I’m sorry. The best luck that I always have is getting from a local Latin grocery store. You can literally get a pound for like six bucks.

[@joe18750]

I bought a 3, 4 oz bags, one each of Guajillo, Ancho and Pasilla last week from Amazon for under 20 bucks.

[@thegoodgeneral]

@ congrats! $30 plus $40 shipping on Amazon for a bag of ancho chilies for me.

[@keepussafeUSA]

Does it burn when you 💩?

[@kam7056]

❤👨‍🍳🔪🍲bravo chef

[@allenbarkley1853]

This chili recipe looks good but my grandfather makes the best in my opinion

[@sjenkins1057]

Everyone's grandfather (or grandmother) makes the best! :-)

[@ChefBillyParisi]

indeed

[@The_Original_Big_Daddy]

I have made about every variant of TX chili and I don't like the chunky beef. Rather I brown up the beef and then after resting it and chilling it, I send it through my grinder with the course die. I omit the cinnamon, add cumin, and use beef consume vs. broth. IMHO, it's the best chili ever! And if you want to really tick off a Texan, but they'll never know it unless you tell them, drain and rinse a can of pinto beans, then add them plus the consume to a blender and add that to the chili. The resulting flavor is next level!

[@blairhoughton7918]

And they say processed food is bad for you.

[@patevans3709]

I do like using the consomme instead of the broth--unless I have homemade broth.

[@robertallison9653]

A little hack if you like hot chili, don't scrape the seeds, and DO NOT use tap water!

[@Billy_B]

Does this come out too spicy for young kids?

[@merryhunt9153]

A bowl of this chili could put me in the hospital; I kid you not. 2. I put 1 T of cocoa powder in my chili just before serving it. I think I'll try adding a little vinegar.

[@Goyatte-vx4rk]

don't get rid of the seed seeds and add more chili, maybe a few serranos and a habanero

[@stevezera]

masa harina substitute?

[@nellgwenn]

I use torn up corn tortillas. Add that to some of the liquid of the chili, and blend until smooth.

[@blairhoughton7918]

Semolina or really any flour. It's a small amount used for thickening. A/B testing might be able to tell the difference, but otherwise pretty innocuous.

[@Route66Wanderer]

As a former ICS contestant that has won many sanctioned cook offs, this isn’t competition chili, but it looks like some fine home chili. I’ve never tried some of those spices. I look forward to trying this recipe.

[@seeddub3536]

This looks great. BUT, my chili will always have at least three kinds of beans