Fusion Chili

CLAP CLAP CLAP, This dish is truly excellent! I completely agree with the description - it's the perfect fusion of Texan and Mexican flavors. Being a Texas native living in California, which is famous for its Baja-style Mexican cuisine, I must say that while fish tacos are delicious, this recipe reminded me of the amazing taste of Texas. The recipe is well-crafted, resulting in a dish with excellent texture, flavor, and just the right amount of heat. I simplified the first step by using 10 chipotle peppers in adobo sauce from a can, which was perfect for me. I also added two extra cans of diced tomatoes to make the chili a bit more soupy, as it tends to thicken as it cooks. I opted for just one large yellow onion and threw in some red and green bell peppers for added color and flavor. Building this chili felt like creating a masterpiece from the start, and caramelizing the tomato paste added a delightful depth of flavor. All in all, this is hands down the best chili I've ever made.

I made this chili recipe for a group of 12 people during a camping trip, using my cast iron camp dutch oven over hot coals. The feedback was overwhelmingly positive, with many saying it was the best chili they'd ever tasted, a sentiment I fully agree with. While my husband suggested adding a couple of Thai chilies for more heat, I stuck to the original recipe. I made a couple of tweaks: substituting dried ancho chilies with fresh poblanos by blending them with a little water and white wine vinegar to capture the intended flavor. I also had to scale down the recipe by a quarter to fit my 6-quart dutch oven, but kept the amount of diced tomatoes consistent. The result was so delicious that I wouldn't dare alter it. I believe changing key ingredients like beer or using bell peppers would take away from the unique Fusion Chili character. This recipe has now become a staple in my cooking repertoire, especially for camping adventures.

I wanted to try this recipe because I love using Ancho peppers in chili, rather than the bland ones from the store. One issue I encountered was that the chili turned out quite dry, making it hard to stir. Despite this, the flavor was excellent, although I did need to make a few adjustments. I added more liquid to the Ancho peppers to help them puree properly in the blender. I also poured in a bottle of lager beer to combat the dryness. Like many others, I halved the amount of honey. The overall taste was great, though my children found it a bit too spicy. It's possible that Ancho peppers vary in heat levels. I used Tapatio hot sauce, which isn't very spicy, for the 1/4 cup recommended. I might skip the hot sauce next time or add extra liquid to compensate.

Initially, gathering all 24 ingredients for this recipe was quite time-consuming. I decided to make a half portion, prepared it in the morning, and then transferred it to a slow cooker. I included the canned tomatoes without draining them, but added the kidney and pinto beans with their liquid. The mixture ended up being quite dry, so I added a bit more red wine, following the recipe precisely otherwise. I agree with some other reviewers who suggested reducing the amount of honey in the recipe as it turned out overly sweet for my taste. While I give this recipe 4 stars, I'm not sure if I'll make it again. Personally, I prefer recipes with fewer ingredients due to my limited attention span.

The amazing smoky heat from the ancho peppers is truly outstanding! To kick up the heat even more, I added 3 jalapeños or 1 serrano pepper, which complemented the dish perfectly. When I couldn't find ancho peppers, using guajillo peppers as a substitute worked just as well.

This recipe blew me away. Absolutely fantastic. I skipped the carrots and celery, opting to include chopped green bell pepper instead. While I typically add sugar to my chili, the honey provided a unique and delightful flavor twist that I thoroughly enjoyed.