Reviewed: Oct. 9, 2007

This Recipe was great. First time I ever made chili. I too left out the celery and carrots. They didn't have El Paso Chili seasoning, so I used Carrol Shelby's seasoning. I figured, if he could "spice-up" the Mustang, he could spice up my chili. I added about an extra cup of water when I used the seasoning on the beef, but other than that it was fantastic. Gave some to my pops who is very picky. I didn't want to tell him about the bacon (used thick sliced Oscar Meyer), but I did. The next day he told me it was great and he didn't mind the bacon which I feared he was going to. I also used the Tabasco Brand McIlhenny Co. Steak Sauce for that. I can't wait to bring this to the next Jets tailgate. At least I can look forward to a good chili, because lord knows, I wont be looking forward to a good football game ;)

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hendu213

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Reviewed: Oct. 9, 2007

I loved this recipe! So did my fussy toddlers. I made it kid friendly by pureeing the veggies. They where non the wiser. Even my husband was surprised when I told him. I also added a teaspoon of cumin, it added a warm touch. Thanks a bunch!

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AprilKelley

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Reviewed: Sep. 17, 2007

I made this chilli and it was DELICIOUS. We had a friend over for dinner who is an excellent cook herself and she loved it. This one is a keeper!

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kidsmommab

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2007

This is a great chili. It has a lot of flavor that is not masked by hot seasonings. There's no need for extras like cheese or sour cream--the recipe is perfect.

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KT

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Reviewed: Sep. 1, 2007

Award winning it is! I don't normally like chili, always thought they were boring soup. Yet with this one, I was satisfied with each bite :). Thanks for reviving the taste buds!

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 16, 2007

I see why it won an award! Everyone in my household fell in love with this recipe! Surely a keeper! Wouldn't change a thing

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Lexie1026

Cooking Level: Intermediate

Home Town: Elkins, West Virginia, USA

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Reviewed: Mar. 22, 2007

YUMMY! I usually make a 24 serving batch and freeze the rest. When making that amount, I add an extra can of diced tomato and a can of tomato sauce. I also use the Chili Seasoning Mix II from this site instead of store packaged mix.

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BRANGIE

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: Feb. 21, 2007

This is the best chili recipe! I ommitted the carrots though.

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kidznp

Cooking Level: Expert

Living In: Randallstown, Maryland, USA

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Reviewed: Feb. 5, 2007

Excellent chili! We loved the combination of flavors. Will definitely make this again.

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PL in OH

Cooking Level: Intermediate

Home Town: Rock Island, Illinois, USA

Living In: Springfield, Ohio, USA

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Reviewed: Feb. 3, 2007

This chili is so good that I always double the recipe so that I can share with my family.

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sonneygirl

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Reviewed: Jan. 13, 2007

I made a lot of Chili in my day, but this was the worst I have ever made. If you are a Chili lover pas on this one.

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Boof

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Reviewed: Jan. 13, 2007

I made this chili and my usual chili recipe for my son's birthday party. All my guests liked this one better..I have found a new chili recipe! I didn't add celery or carrots. At the advice of other reviewers I added a 14.5 ounce can tomato sauce and a 14.5 ounce can beef broth to thin it out. I also added one whole red pepper and one whole green pepper. Even my complete "country boy" brother in law raved over this one (and he was skeptical about the wine in the chili!!) It's not very spicey, so if you like it hot, add a few more pinches of red pepper flakes. VERY GOOD!!

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5 in family

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2006

Awesome chili. We took judge's choice at our chili cookoff in Oct. Our customers absolutly love this and some eat it every time they come in for lunch.

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weesa29

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Reviewed: Nov. 17, 2006

I've never been able to make a good chili, and this was awesome!!!

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jkgenn

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Reviewed: Nov. 7, 2006

I made this recipe exactly like it says and it was too spicy for me and my family. My children could not eat it. My husband said that it was even a little spicy for him. I probably won't make it again, but thanks for the recipe.

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Crystal

Cooking Level: Expert

Home Town: Canal Flats, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Oct. 30, 2006

This turned out more like a stew than traditional chili. It wasn't spicy at all. On the plus side, it was colorful!

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juicyfruit007

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: Midland, Texas, USA

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Reviewed: Oct. 25, 2006

I truly enjoy making this chili. This recipe (with my own touches) has earned quite a bit of notariaty with my friends. I learned early on to double this recipe so all the people demanding seconds wouldn't be left without. I thought at first that the long list of ingredients would lead to a very confused chili, but the tastes blend perfectly. There is a lot of room to work with this recipe. I add an entire extra can of tomato sauce or paste depending on how thick I plan on serving the chili. I also double the amount of peppers used, including the red pepper flakes. To make a yummy vegan alternative, use a ground beef crumble substitute like Quorn in place of the beef. Use Bacon Bits to sub for the bacon to taste. The substitute beef tends to break down as it simmers, so don't use the initial consistancy as a basis for adding more water or tomato paste.

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KUNGFUMUNKI

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Oct. 11, 2006

We liked this...used 2 pounds of ground beef (my beef comes in 1# packages), used two cans of beans (black and kidney), used the carrot and celery but diced very small, added a can of tomato sauce. Served with tortillas and cheese. Will make again - thanks!

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jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Sep. 19, 2006

I made this chili and it was a hit! Nice and thick, but I added some water to make it a little more soup-like. Will definitely make it again!

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BacardiGirl

Cooking Level: Intermediate

Home Town: Manly, Iowa, USA

Living In: Minnetonka, Minnesota, USA

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Reviewed: Sep. 14, 2006

I still like my own chili a little better, but I will definitely make this again - was nice to have an interesting spin on chili. Thanks to previous reviewers, this recipe turned out perfect for us. I added 2 cups of beef bouillion, initially, and then an additional cup every subsequent day until it was gone (beans soak up the liquid). In order to cut fat, I rinsed my cooked hamburger under hot water and I used liquid smoke instead of bacon. We like this chili a lot!

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