Gotta a couple of feedbacks from the chili recipe I posted on here, but would like to finally know the overall opinion of that chili recipe.

Please be honest about your opinion as long as you have actually tried the recipe.

Thanks.

So far, not many chili lovers on line right now evidently...

AF,

I tried your chili recipe a few months back, and I honestly have to say...It is by far the best chili I have ever had. I have made it a few times since and made it for a family function. Everyone in my family tried it and loved it....it didn't last too long I personally like it hot...but when I make it for a function...I toned it down(I used medium instead of the 1 can of hot)


Guys if you have not made yourself a batch...you need to do yourself a favor and give AF's chili recipe a try. You won't be disappointed.

Thank you sir.

I missed the original post & quickly scanned the search results for you and did not see the post. Can you send it to me or attach it to this thread? I have been looking for a good chili recipe.Thanks

Here is the post again....

Alrighty Boys and Squirrels,

Must be the season, but I decided to share here what I won't share with my military unit members or others around these parts. For the past three years I have won every chili cookoff I've been in with a recipe I came up with. It's called "Coop's Afterburner Chili". It's pretty darn simple too. Try it and tell me what you think (besides the comments that "it don't have no beans in it!". I've heard enough of those and yet I keep winning.

Here are the ingredients you need:

1 lb ground venison (thus this forum)
1 lb italian sausage
1 lb slab bacon
1 vadalia onion
1 tbs minced garlic
2 tbs liquid smoke
1 jar of "Mad Hatters Hot Salsa" (If you can't get Mad Hatters, use another hot salsa)
2 jars of "Chilis" MediumSalsa
Chili Powder
1/2 tsp cumin

Start off by cutting the bacon into 1" strips and dice the onions
Fry the bacon until almost done and then add the onions and liquid smoke
Fry the bacon & onions until onions until transluscent
Take the onions and bacon out of the grease and add the venison and italian sausage in.
Crumble the sausage and venison while it cooks
When the sausage and venison is browned, add the bacon and onions back in. LEAVE THE BACON GREASE IN THERE!!!
Pour in the three jars of salsa and cook until the mixture is hot.
Add the cumin and then sprinkle the mixture with chili powder until she's got a nice coating over the top (I never measure the chili powder for some stupid reason). i'd guess its about 3 - 4 tbs.
Stir and lower the heat to a simmer.
Let it simmer for a couple of hours and then eat up. Chili will be a little spicy.
For the award winning part, after its simmered for a couple of hours let it cool and put it in the fridge overnight. Reheat the next day and it's PERFECT

looks like a good recipe but I long ago swore an oath to never have chili that wasn't my Mom's. i agree with the cool and re-heat as being important for chili and soups.

I'm going to be making your chili tonight, so I'll let you know how it comes out.

Looks great! Will try the recipe. I tend to put diced backstraps in my chili instead of ground, don't know if this will change the taste but I'll try it!

Ah yes, the no bean chili. Its great on a hot dog.