Reviewed: May 25, 2012

This will be my go to chili from now on. My husband who is not a chili fan, asked for seconds!

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Reviewer:

mamaboj

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Reviewed: May 25, 2012

I've made this recipe several times without the beer, absolutely delicious. Everyone loves it!

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Reviewer:

champion11

Reviewed: May 24, 2012

Everybody loves it. Sucked it all down.

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laurendub

Reviewed: May 22, 2012

Here is the method I used. All ingredients in the pressure cooker, except meats and beans. Cook for 20 minutes. Release pressure according to instructions. Puree if you like. Add meats, beans and cook until done. Taste, readjust seasonings. Serve or let rest until next day!

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Reviewer:

Chrispy

Reviewed: May 18, 2012

I never post on recipes, BUT this recipe is sooo good just the way it is.

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Reviewer:

slanzrat

Reviewed: May 15, 2012

This is the first chili I have ever made and it was fantastic. Talk about making your tastebuds sing !!! I have tried other chili cook-off recipes but this one takes the prize in my opinion.Just the right amount of heat. I tried this with 3lbs.of cubed steak as one reviewer suggested, instead of the ground chuck and it was a hit. Love It Love It Love It !!

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Reviewer:

Bootaloop

Reviewed: May 14, 2012

worth all 5 stars! Finally my husband has abandoned his allegiance to the 5-alarm chili pre-mixed package stuff in favor of this recipe!

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Reviewer:

WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

Reviewed: May 10, 2012

This was a big hit at our house, especially when I added baking mix dumplings on top. The only other changes were because of what we had on hand: wine instead of beer, no sausage, tomato soup instead of tomato paste, and less spice, because that's what we like, and added chicken broth to make it soupier to accomodate the dumplings. Will definitely be making again.

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Reviewer:

jkrbeloved

Reviewed: May 10, 2012

I enjoyed this dish, however I'm not the kind of man who places beans in my chili. I would suggest using breakfast sausage because it's a hint sweeter and adds a unique flavor. I didn't feel "bacon bits" would do justice, so I cut into 1cm x 1cm "extra thick cut bacon" and fried it. The key is to drain the fat and not use it. Makes for a mess if you don't and I learned from experience on that one. This is why only 4 of 5 stars. Aside from that, it was delicious. Thank you MightyPurdue22 for this one.

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