Reviewed: Jun. 20, 2002

I admit it, a steak flashed thru my mind too after the first bite. VERY BLAND. BUT, I just adjusted the seasonings to my taste, let it cook longer, and found it was a great meal. I did follow the recipe exactly, except I only cooked it 2 hours before adding the flour/water mixture instead of 3. I think it is a great "base" for a chili recipe. I never have luck with my crockpot and all I had to do was add chipotle, liquid smoke, cayenne pepper, cumin, paprika and brown sugar. If you are adding brown sugar I would cut back on the molasses, it was too syrupy. Also, I would like to add a lot more beans to this...I would definitely use this as a start to developing my own personalized veggie chili recipe.

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Reviewer:

BUTTERFLYGARDENER

Reviewed: Dec. 14, 2002

If you are making this recipe for a vegan, please note that not all "vegetarian ground beef crumbles" are suitable for vegans. Many of them contain egg, or milk derivatives--vegans do not consume these items. Having said that--I likedthis recipe quite a bit. It had a nice chili flavor, and the molasses added something different. I added an extra boullion cube, as well.

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47 users found this review helpful

Reviewer:

CarrieHansen

Cooking Level: Intermediate

Home Town: Central City, Nebraska, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Mar. 4, 2003

This chili was fantastic. My meat-loving husband even had a bowl. I will say, though, that unlike most chili, this one is better fresh than left over. I can't wait to make it again.

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42 users found this review helpful

Reviewer:

PEACHIEST

Reviewed: Sep. 7, 2006

Have made this twice. Have had to double the receipe to meet demands. A couple of quick changes, used a mixture of beans, pinto, black, canneli, and kidney beans; added 1/2 TBS dried Basil; added 4 meatless sausage flavored patties chopped up; did not use the flour or extra water, just let it simmer in crock pot. Much better on day two.

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25 users found this review helpful

Reviewer:

paganmother

Reviewed: Jul. 26, 2010

This is a good chili, but not great. After making this, I realize that I'm not a fan of celery in my chili. Also, I missed the crushed tomatoes of my usual chili recipe. I added cumin, a must have seasoning in any chili recipe for me. Next time, I would switch up the beans... just not use kidney beans exclusively. I made it un-vegan by using real sharp cheddar.

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15 users found this review helpful

Reviewer:

Augie

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

Living In: Rahway, New Jersey, USA

Reviewed: Oct. 23, 2002

i am not a vegan, but this recipe is GGGREAT! i made it for my church event and people thought i was lying when i said it was vegetarian chili. this is a " ***** " meal!

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15 users found this review helpful

Reviewer:

HAIGHTER

Reviewed: Feb. 13, 2010

My family loves this recipe. It is the only chili that my kids will eat. I usually use all pinto beans, but have used any type of canned 'dry' bean I have on hand (ie: black beans, great northern, white kidney beans, etc) We make this recipe about once a week during the winter.

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13 users found this review helpful