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Reviewed: Jan. 21, 2008

This was so, so delish! I scaled to 6 servings but wish I had left it at 12. I skipped the oil and threw in 1 lb of ground meat with veggies. My local grocery store said they didn't have ground pork right now. Since I used lean ground beef I didn't even worry about draining the grease. Let this cook for several hours & my hubbie & I decided this was the best chili ever. Crush up tortilla chips in the bottom, pour chili & top with cheese. Mann, it was good!

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Reviewer:

scotdog98

	Cooking Level: Intermediate
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Reviewed: Jan. 15, 2008

This recipe produced a nice bean-free chile. I used two chiles after removing most of their seeds and ribs. There was still plenty of heat in the chili. I also used a 24oz bottle of Beck's dark ale with terrific results. This is not a thick, fork-stands-upright-in-the-bowl chile. I served it over brown basmati rice with grated cheese and sour cream one night and over baked potato the next. Like most chiles, this one tastes better the next day.

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Reviewer:

Anastasia Wojiek

	Cooking Level: Expert Home Town: Littleton, Colorado, USA Living In: Moscow, Idaho, USA
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Chili - The Heat is On!

Reviewer:

scotdog98

Reviewer:

Anastasia Wojiek