Reviewed: Dec. 16, 2006

Everyone loved it but my father in law (too spicy). I had cut back a bit on the sugar, didn't use the hot sauce and cut back on the crushed peppers (2 tbsn). I could have gone hotter, but my husband doesn't like too hot (like dad). To make everyone happy we served with sour cream to temper the 'heat'. It was really awesome...we used Keith's for beer, but anything domestic is fine.

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NicoleH

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 21, 2006

This recipe is the "BOMB" I like it hot and this did not dissapoint me in the least bit. All the ingredients where right own however I substituted white whine vinegar for the beer because I do not drink. But I did notice that the vegetables where too crunchy so next time I think I may boil them (especially the carrots before I add them. Other than that there was not nearly a thing wrong with it. But when family visits I think I will make a mild version (without the extreme heat) for those who can't stand the heat. I give this recipe ***** and a milky way

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Johnnie Mendenhall

Cooking Level: Intermediate

Home Town: Camden, Alabama, USA

Living In: Lansing, Michigan, USA

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Reviewed: Oct. 22, 2006

This was TERRIBLE! I am humiliated that I served it to guests. Nobody liked it and I had to order pizza instead. This wasn't even that spicy or hot. It was too sweet. It was like a really bad stew. I knew I was taking a risk when the recipe called for carrots and barbeque sauce. I made it because the reviews were good and I wanted to try something different.

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Emily335

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Reviewed: Sep. 11, 2006

I thought this chili was great! I put in black beans, because I like them better. My midwife told me to eat spicy things to get my body ready to be induced, and I ate this chili twice a day for 3 days. It did the trick! How weird is that?!

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MRSBECKY77

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Reviewed: Aug. 27, 2006

I traditionally used condensed tomato soup for my chili and think it adds a more flavorful base. This recipe was just ok for me and I think it was due to the tomato paste base. I did enjoy all the veggies.

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BDEGER

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Reviewed: Aug. 14, 2006

my husband loved it! didn't add beer because we don't drink, and all I had were green chilis but it turned out great. added some mushrooms and zuchini since we love veggies. thanks for the recipe!

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mrdrcook

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Reviewed: Mar. 8, 2006

Very spicy and has great texture.

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litoski

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Reviewed: Feb. 14, 2006

We made this for the first time yesterday. It was very hot (which is good!) but a little on the sweet side for us. We did not add the carrots and just used light beer but otherwise followed the directions. Next time I will not add the sugar and see if that removes enough of the sweetness. Good but we prefer our chili more on the spicy/salty side.

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JMANSKE62

Cooking Level: Intermediate

Living In: Mishawaka, Indiana, USA

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Reviewed: Jan. 26, 2006

Awsome recipe but SUPER spicy! I think next time i will cut down on the peper and jalopenos. I made a side of plain rice and just mix it in the plate.

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ROMYRAHIL

Cooking Level: Beginning

Home Town: Oakville, Ontario, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Dec. 15, 2005

Yum!!! This is different, but so good. I omitted the celery and carrots because that didn't sound good to me. I also used one pound ground beef and one pound keilbosa...that was a good touch! Overall, worth the 5 stars! This is my new chilli recipe.

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Alissa

Cooking Level: Intermediate

Home Town: South Glens Falls, New York, USA

Living In: Queensbury, New York, USA

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Reviewed: Dec. 10, 2005

Won 3rd place in the work Chili cook-off.

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MOMINATION

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Reviewed: Nov. 20, 2005

I made this using a little less sugar with more bbq sauce and beer (Budweiser, since I didn't have any Canadian beer)... about a 1/3 cup more of each. Instead of the kidney beans I used black beans (more to my liken) and it was great !!! A bit sweet and spicy. Definitely different and my hubby loved it .... it's a keeper in our household. Thanks Mike !!!!

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sam

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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Reviewed: Nov. 18, 2005

We had a chili cook-off at work and I made your chili, it was great and I won first prise. Wow! I got a got of great conplements on the chili and many ask for the recipe. Thank you!

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cora fortier

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Reviewed: May 4, 2005

HOT HOT HOT! I absolutely love this recipe. I made it exactly how the recipe reads, with the exception of cooking it in a slow cooker, as mine was way to small. I heat it on way-super-flame-almost-out low for about an hour and it was fine. I'm not too sure about the celery (I don't like celery) and the carrots though. Next time I'll make it w/o and see how that goes. I suggest drinking milk and eating bread with this. I used a little more beer (Bud Light, as I have no clue when it comes to Canadian beer) and added 1 tbsp more chili flakes, 4 taco sauce packets from Taco Bell and Jack Daniel's BBQ Sauce. VERY VERY good. Going to serve to my sister-in-law's firefighter husband and see how he likes it.

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Alabaster Falcon

Cooking Level: Expert

Home Town: Chicago Heights, Illinois, USA

Living In: Coralville, Iowa, USA

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Reviewed: Feb. 13, 2005

I loved this recipe and it was a big hit with my wife. I put all the ingredients in the morning and put them in the slow cooker. When we arrived home we had a delicious feast!

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ONREMLOP

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Reviewed: Jan. 11, 2005

This is an awesome chili, but beware because it is very hot! We love the texture that the carrots and celery contribute. We also serve this Canuck (Canadian) chili "Cincinnati Style" (over spaghetti) to take off some of the lasting heat the taste buds experience. The spaghetti and chili do not store well together though so fix a new batch of spaghetti to serve with this fun flavored chili recipe. If you're looking for a GOOD hot chili (not, I added a load of insanity sauce kind of hot) then THIS IS IT, EH!

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MARLENED1216

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Reviewed: Jan. 3, 2005

Wow what a great chili!I did not but in the carrots, and I used Bull's Eye sweet hickory BBQ sauce, which gave it a smokey taste....yum

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SGTCHICO

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Reviewed: Dec. 17, 2004

I made this recipe last spring and plan to make it again this winter. This is the best! So delish!

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WELLZIE

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Reviewed: Dec. 10, 2004

here i still am and making this chili once again there is no substitute "ITS THE BEST" if you enjoy really "hot" like we do add habanero peppers instead of jalepenos "way to go Mike" thanks for the recipe

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CINDY POFF

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Oct. 24, 2004

Solid recipe, will make again. Change the canned mushrooms for fresh ones of course, cut out the carrots, and make sure the BBQ sauce you use isn't too sweet; I think this is the reason some people are complaining about the sweetness of this. (Just check the label of your sauce and be certain sugar/ gluctose isn't the #1 ingredient) Also, for my purposes, I like things spicy and added another jalapeno, but even that didn't make it too spicy to eat for my other friends. I think I'd go up to four or even five if you're a true lover of spicy chili.

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SPICYHOT

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Atomic Canuck Chili

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