I'm using my wife's login. First off, I make recipes from allrecipes all the time but this is the first review I have ever left. Secondly, I never follow directions to the letter because I HAVE TO TINKER with things -- add a little here, remove a little here, etc. Thirdly, I'm a Texan so I know a good chili when I taste one. This is without a doubt the best chili I have ever had. It pains me to admit that, but it's true. As instructed, I made it the night before. Thank God I did because it made all the difference. Read on and you'll see why. Based on other reviews, I omitted the bacon bits and put in 4 slices of bacon. I cut the 3 cans of chili beans to 1 can, and I drained it before putting in the pot. I also drained the can of spicy beans. I cut the ground beef from 2 pounds to 1, and I added 2.5 pounds of a rump roast that I cubed. Instead of the 2 green chilis, i put in a small can of green chilis. As I previously stated, I prepared it the night before. As I was putting the chili in the fridge for the night I was shocked by the fact that there was hardly any liquid at all in the pot and it tasted rather bland. I was ticked because it was a bit of a pain to make. The next day morning I put it on the stove to simmer all day. Once again, not much liquid and not much taste. For lunch I grabbed a small bowl of the chili, and while it had plenty of liquid, it was still a bit bland. Well, the final 6 hours did the trick. It was incredible!
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