Reviewed: Nov. 26, 2011

I've made this chili many times, always with rave reviews! I use 1 lb. of ground beef and 1 lb. of ground pork, add a can of corn, double the amount of beer and use fresh garlic instead of garlic powder and fresh mushrooms. I get requests to make this for Grey Cup every year!

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Reviewer:

VIOLETJL

Reviewed: Oct. 15, 2011

We love this recipe just the way it is (with one exception, I hate mushrooms. So I leave them out). I've made this a few times now and sometimes have to modify it based on ingredients that are in the house (Pinto beans, crushed tomatoes, Cuban black beans, and so on). It's a great recipe to use up leftover pasta sauce, veggies, etc. I've even thrown in some leftover broth. Each time it's amazing (I guess my point is, don't be afraid to change a few things if need be). It's even better on the reheat.

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Reviewer:

Jenni99b

Cooking Level: Beginning

Reviewed: Jun. 29, 2011

Not great!

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2 users found this review helpful

Reviewer:

annhardt

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Reviewed: Apr. 2, 2011

We love hot in our house so we loved this hearty chili. I did use 1 lb of pork & 1 lb of beef instead of all beef. One reviewer recommended adding a couple of spare ribs for added flavor so I did and loved it. I also didn't like the sugar so on the second go around I added no sugar and found it was sweet enough from the barbeque sause and baked beans. I used the whole bottle of beer and not the 1/4 cup called for in the recipe. What can I say? I'm from Ireland and couldn't waste a good pint.

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5 users found this review helpful

Reviewer:

Louise P

Cooking Level: Intermediate

Reviewed: Mar. 3, 2011

I love the sweet and spice that I get from the ingredients. And adding the maple beans as one reviewer said was a definate plus. I have a really picky family and a chef of a sister and she even said she actually likes it!! A for sure keeper!

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6 users found this review helpful

Reviewer:

AdiKane

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Feb. 7, 2011

Made this for the Super Bowl. The sweetness of the baked beans, bbq sauce and sugar counter the spicy jalapenos and red pepper nicely.

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8 users found this review helpful

Reviewer:

kleskovsky

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 31, 2011

Delicious as is - no need for tweaking with this recipe...

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10 users found this review helpful

Reviewer:

Kristin

Reviewed: Dec. 10, 2010

This was by far the best chili recipie I've ever found! It was great initially, but it was worlds better the following day! I added a habenero pepper as well.

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12 users found this review helpful

Reviewer:

-MBE-

Cooking Level: Intermediate

Home Town: Miltona, Minnesota, USA

Living In: Plymouth, Minnesota, USA

Reviewed: Nov. 16, 2010

Wow, this was a large batch! Very tasty. Had a sweet heat flavor to it.

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8 users found this review helpful

Reviewer:

MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Oct. 31, 2010

Did not care for this at all. The vegetables made it more of a stew than a chili. Had to add a lot of cheese and sour cream in order to eat it and we don't plan to eat the left overs. A waste of ingredients for us. Not quite spaghetti sauce, not quite chili, not quite stew...strange and unpleasant.

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9 users found this review helpful