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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chocolate_frenzie

Cooking Level: Expert

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Reviewed: Aug. 29, 2006

I have made this recipe 4 or 5 times in the past 6 months. It's very good and freezes well. I add a can of low sodium chicken broth and 2 small cans of no sodium tomato sauce. It's a little too thick otherwise. Great recipe.

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Vapors

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2006

I used this recipe with slight changes to our cities chilli cookoff and we won first prize. The bbq sause and bacon really make it.

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bre

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Reviewed: Jul. 9, 2006

The Best of the Best!!!

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DTMKEMP

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Reviewed: Jun. 15, 2006

This chili was pretty good. Mine turned out pretty thick so I added about 1/4 cup of water and 1/4 cup of V8 tomato juice and it was better. We might just like our chili a little thinner than most, I don't know. Also, next time I make this I won't add the carrots. They seemed a little out of place for me, but again I'm not a chili expert. Overall, its still a great tasting chili.

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lunabeam82

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Apr. 24, 2006

Great! I used tomato sauce instead of paste, white grape juice instead of wine, 1 lb beef instead of 1.5, and added an extra cup of broth to thin it out a bit.

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CYNTHIAMONK

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Reviewed: Apr. 1, 2006

Made this for my sister's Super Bowl party and it was a pretty big hit. I thinned it out a little with some water because I'm not one for a really thick chili. The next time I make it, I will omit the carrots as I think these turned some people off to it.

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JENDAVIS100

Cooking Level: Intermediate

Living In: Wampum, Pennsylvania, USA

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Reviewed: Mar. 16, 2006

I made quite a few changes to this, and boy was it great! If I haven't mentioned an ingredient in this review, it is because I used what was in the original recipe. I used 2 1/2 pounds of lean ground beef (I had about 10 people to feed and I like it meaty and thick), so I doubled the chili mix, the kidney beans, steak sauce, green and red pepper, as well as red pepper flakes and cumin. Instead of stewed tomatoes, I used one big (32 oz?) can of organic fire roasted chopped tomatoes with the juice. I did NOT add carrots or celery. I added about 1/4 to 1/2 tsp. of cayenne pepper, and about 5 tablespoons of fresh cilantro. Finally, I shook in some chili powder to taste. Of course I sprinkle this with freshly grated cheddar before serving and serve corn bread or muffins on the side.

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MRONUFRAK

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Reviewed: Feb. 28, 2006

This chili was awesome! My husband loves it. I followed people's advice. I used tomato sauce instead of tomato paste, and I used 2 cans of beans. It turned out amazing.

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Candywrap510

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Reviewed: Feb. 26, 2006

The name of this recipe is a misnomer. It's a *really* thick chili; it's more of a Sloppy Joe's than a chili. Changes we made: 1) We added 1 extra carrot, 2) twice as much red pepper flakes 3)replaced the white wine w/home brew (Scottish ale) and 4) nixed the celery and 5) we used ground turkey rather than beef. We didn't eat it as chili. We ate it inside steamed corn tortillas with irish cheddar, fresh cilantro and sour cream. Excellent way to eat it, by the way. Next time, we would add kidney beans and more veggies; we thought there was too much meat. Altogether it was a good recipe but we made a few changes to make it more healthy. Thanks for sharing!

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Kumara

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2006

I made this chilli for my friends on Super Bowl Sunday. Was A hit! Let Simmer all day in crock pot made the taste soak in even better!

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BSLAAK

Cooking Level: Expert

Home Town: Wattsburg, Pennsylvania, USA

Living In: Edinboro, Pennsylvania, USA

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Reviewed: Jan. 29, 2006

This recipe is GREAT, although I agree with others that it comes out too THICK as it is written here. What I did to thin it out was to add one 14.5 ounce can of tomato sauce and one 14.5 ounce can of chicken broth. I didn't use the carrot or the celery because I am not used to eating chili like that. I also used one large white onion and 1 medium green pepper. I loved the bacon addition and the steak sauce. I used garlic A1. I also added two cloves of crushed garlic in the mix of veggies. Yum Yum!!

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Google2005

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Reviewed: Jan. 26, 2006

I worried about the ingredients going into this dish, but this Chili was AWESOME. Made it for a group at work and it was a hit.

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Christa

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Jan. 20, 2006

WOW. Made this for the family tonight and it was AWESOME. Everyone enjoyed it. I doubled the recipe and added an extra can of beans. I also added chicken broth as it was cooking. So glad I decided to double it so I can freeze some for later! Thanks Jennifer!!!!

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SKSHELL423

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2006

This chili should be award winning. It's GREAT!

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KGE2

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Jan. 14, 2006

This one really kept us warm at the 12/18/05 Bears/Falcons night game. We had single digit temps that night. Go Bears!

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Bears South Lot Guy

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Reviewed: Dec. 31, 2005

We LOVED it! The great thing about chili is that you don't necessarily have to have all of the items it calls for. For example, I didn't have the chili seasoning, so I improvised with chili powder, cayenne pepper, and cajun seasoning. I also added some corn for color. I'm definately making this again! The wine adds a lot of the flavor. If you like soupy chili, this isn't for you. It's very thick, but that's how we think chili should be.

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Sharon

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Reviewed: Dec. 23, 2005

Very full, well-rounded flavor. I at least doubled the liquid and the beans. Otherwise, my recipe for 16 people would have been very thick and much more ground beef than beans.

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jlennan

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Reviewed: Dec. 14, 2005

excellent chili

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tommy

Cooking Level: Expert

Home Town: West Kirby, Merseyside, England, U.K.

Living In: Seattle, Washington, USA

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Reviewed: Dec. 13, 2005

This is a five-star chili recipe, if there ever was one. We like a meaty chili, so I used 2 pounds of ground beef, instead of the 1.5 pounds called for. Obviously, that required more liquid be added to this already somewhat "dry" chili, so I added two small cans of tomato sauce--just enough to keep all the ingredients from sticking together like paste. Every few bites, one catches a whiff of bacon, which is quite pleasant indeed. I used real bacon, which I think is clearly the way to go. The 57 Sauce, cilantro, and parsley all contribute their own subtle additions. This recipe is well planned and I highly recommend it. It takes a little time but is quite worth it. Just excellent!

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