The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: jul. 1, 2009
Very good chili. Tastes great after freezing too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 29, 2009
My first attempt at Chili and I know I'll never need to look for another recipe. You will have LOTS to share or freeze for later.
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Cooking Level: Beginning

Home Town: Canton, Michigan, USA
Living In: Fort Wainwright, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 25, 2009
Looking for a healthier version of this delicious recipe? I used this as a reference recipe, but make it much lower in fat. I used ground turkey as well as homemade turkey sausage (from this site). I double the kidney beans, add an extra can of tomatoes, and up the spices a bit to account for the extras. This results in a delicious version that nobody notices as being low in fat! I freeze it in individual portions and have an instant lunch or dinner. Thank you for the delicious recipe. With a few tweaks only for health reasons, this has become a favorite!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 25, 2009
My family loved this recipe! Even my 9 year old son was eating it like crazy! Great, highly recommend this one!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 23, 2009
Awesome chili recipe. And I like the beans in it. Thick is definitely the way to go.
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Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 22, 2009
This is a good recipe except for one thing. Carrol Shelby who was one of the founding fathers of the first and biggest chili cookoff in the world (The Terlingua chili cookoff) said he who puts beans in chili knows beans about chili. True chili has no bean and very little or no tomatoes in it. I come from Dallas and also lived in San Antonio where chile got its start in the USA. Dallas had one of the other founding fathers for Terlingua in it and the Chili queens of San Antonio were cooking chili in Texas before chili was well know in the USA. Nuf Said.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 22, 2009
This is the best chili I have every had!
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Cooking Level: Intermediate

Home Town: Richmond, Indiana, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 22, 2009
Great chili, although I replaced the italian sausage with beef tenderloin, and upped the chili powder considerably.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 15, 2009
Don't listen to the condescending reviewer from Texas. This is a great chili. All Texans think they're stringy meat and watery sauce chili is the best and they have to make fun of other chilis. The rest of the world wouldn't recongnize TX chili as chili, so go with this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 15, 2009
Really enjoyed this-I added finely minced fresh ginger, and used 3 different peppers (jalapeno, anaheim, and serrano). I also added more diced tomatoes-really delicious! For toppings, we diced an heirloom tomato, cilantro, red onion, avocado, shredded cheese, and lime wedges...great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 15, 2009
I really liked this a lot. Added extra hot to suite my taste. A few extra peppers and just a bit extra chili powder. Really good the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 15, 2009
The best chili recipe, hands down. I just omit the beer: that's it. I use Tapatillo for the hot sauce and it's glorious. I usually can't find the spicy chili beans, but I'd use them if I could. Wonderful, perfect.
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Joe

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The reviewer gave this recipe 2 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 15, 2009
I was so excited to try this recipe after all the good reviews...but, we did not care for this recipe at all...sorry, I wanted to like it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 11, 2009
I didn't end up following the recipe as written (partially by accident and partially on purpose). I forgot to buy Italian sausage at the grocery store, so I wasn't able to include that (and I had really been looking forward to it!). I also left out the hotter ingredients (hot peppers, Tabasco, etc.), since my family are somewhat wimpy about very hot dishes--and it was still PLENTY hot! I only cooked the chili for about an hour, as opposed to the two hours recommended--we were too HUNGRY to wait! The finished product was very thick and very, very spicy. The cheese on top helped to cut the burn a bit. I enjoyed it and am looking forward to leftovers for lunch today!
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Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA
Living In: Villa Hills, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 11, 2009
The *absolute best* chili ever! The longer you simmer the better. The meat turns into a great consistency - great over fritos, rice, WHATEVER. Always a great hit for parties!
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Cooking Level: Expert

Home Town: Klein, Texas, USA
Living In: Montgomery, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 11, 2009
This was delicious! I made this for my boyfriend and he raved about it. As per the instructions in the review by VORCHA, it turned out wonderfully. My only one comment is that we found it too salty. Do not put any additional salt as the recipe states. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 8, 2009
This is one of the best chili recipes I have found. It's perfect if you're a camper/RV'er. Cook it over and open fire and let it simmer for a few hours.
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Cooking Level: Expert

Living In: Douglasville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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Reviewed: jun. 4, 2009
I made this chili last year and I am still getting requests for it. I pretty much made it the way the recipe says, i think. It's almost 100 degrees in TX but I had a request yesterday. I couldnt believe it!!
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Cooking Level: Expert

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 3, 2009
This was hands-down the best chili my husband & I have ever had. I didn't have the sausage so only used ground beef. Packed full of flavor & absolutely delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 1, 2009
Fabulous chili. Even though the ingredient list is long it comes together quickly. I almost-sorta even made it into a healthy chili without too many changes. I omitted the bouillon, replaced the bacon bits with liquid smoke, replaced the ground beef with ground turkey. Also did not serve with Fritos or cheese, and used low sodium canned items. Drained the tomatoes instead of the beans (didn't want to lose that great gravy) and used 3 jalapenos for the chile. This recipe went to the rim of my biggest slow cooker. Started on high to get all that volume up to temp, turned to low and cooked for about 8 hours. I ended up adding more of all the seasonings over the course of cooking. This is a very meaty chili, and next time I make this (which I won't need to for a long time cuz my freezer will be full of it!) I think I will replace one pound of ground meat with more beans. Loved the sausage in this and the blend of flavors.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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