What a wonderful chili! I too made a few alterations: I used a 28 oz can of crushed tomatoes, 15 oz can of diced tomatoes, and a 15 oz can of tomato sauce, and just cut the beans to one can (kidney-red), leaving everything else the same, and this chili was spectacular.

Reviewed On: Jan. 8, 2009

I've been using this recipe for years. It does take a little time to chop all of the vegetables, but it is well worth it! The one thing I like is that I don't have to stand over the stove ensuring the stew doesn't stick to the bottom. I would highly recommend this stew to anyone who likes stew with a roasted, not boiled, flavor.

Reviewed On: Dec. 12, 2008

I really didn't care for this. I thought the finished product might have a creamy smooth texture. Instead it was very eggy, like a quiche. The taste was good, but the texture in my opinion wasn't. Will continue looking for a better recipe.

Reviewed On: Dec. 10, 2008