Great Recipe!! I was looking for a basic chili recipe and found this one to be a Great Chii or a Great start depending on your taste. I can't do too much heat very well, but you can always adjust. I made a few changed according to my tastes. I added more garlic, less Much less chipoteles about 1 - 1 1/2 teaspoons (which I have on had already pureed frozen in tablespoon portions), happened to have a can of jalapintos on hand (pinto beans cooked and canned with jalapenos) so omitted the jalapenos, omitted the rice vinegar, and flour. I added refried beans in place of the flour and next time will cut back the cumin. But will tell ya if I wanted more heat I would have followed the recipe to the letter. it is GREAT! Thanks for Sharing with all of us.

Reviewed On: Nov. 17, 2009

This is a GREAT recipe! I changed it up a bit as I didn't have some ingredients and just wanted to try something different. But this will be a staple in my home from now on. It is WONDERFUL!! I used 1 pound Ground beef as that is what I had defrosted. and I used Stone ground mustard in place of the dry mustard. Used all other ingredient amounts but changes some. I used the green onions, white wine, and flour. I browned the beef in the butter, (will be cutting that back to 1/4 cup), added the green onions, broth, wine, mustard and flour. Let simmer until it thickened a bit. then removed from heat, and added the sour cream. and served it over egg noodles, and topped with some of the green onion tops. Thanks for sharing your recipe with us!!

Reviewed On: Nov. 6, 2009

This is a wonderful recipe. It is easy to follow the instructions a minimun of ingredients and Very tasty. It is even good without the sour cream. I also have added 1/4 to 1/2 cup chicken broth to thin the soup to a gravy consistancy. Very very good. I keep this recipe and is one of my go to's for chicken dinners. As we eat a lot of boneless skinless chicken.

Reviewed On: Oct. 6, 2009