Reviewed: Nov. 8, 2011

great! Easy!

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Reviewed: Oct. 21, 2011

This was a fantastic recipie, and I come from a long line of Mexican cooks. The only adjustment I made was that I blended together some ground pasilla chili with the mild california chili for a darker richer flavor. Thank you!

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PattiLubers

Reviewed: Oct. 5, 2011

Very tasty and even better the next day! Served it over rice with black beans, sour cream, cheese and tortillas. Will definitely make it again!

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Rebecca G

Reviewed: Sep. 10, 2011

In all honesty I cannot give this 5 stars because I changed it a bit to fit my time constraints and personal tastes. First, I doubled the recipe. I slow cooked it for 6 hours on low because it seemed to be possible with this recipe and I didn't have time to stand around my house to simmer it on the stove. I did not brown the meat and just tossed and coated it with 6 tablespoons of flour. I prefer Chili Colorado made with beef, so I used beef stew meat. I used an whole small onion and added a pinch of fresh garlic. Since I cooked it with my slow cooker I just used 4 cups of water instead of 6, even though I doubled the recipe because slow cookers have a tendency to make things soupy. I doubled all the seasonings according to the measurements provided and added about 1/2 a teaspoon of cayenne for a little more heat. Turned out absolutely wonderful! Served it with homemade spanish rice and chile pepper tamales. Thanks for this great recipe!!! :)

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Reviewer:

MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jul. 7, 2011

This recipe is straight and to the point, yet very effective! It was my first time making chili and it came out exactly how I wanted it to. I followed the recipe as is except I used stew beef instead. I cut those up into smaller pieces and found it wasn't as thick as I wanted it, so I also threw in some ground beef into the initial cooking of the meat. After I added everything else it was too thin for what I was looking for so I took leftover meat from the pasta sauce we had the other night and broke it up and threw it in there, making it just perfect. I threw in an assortment of spices, such as cayenne pepper, crushed red pepper, chipotle pepper, and even some paprika and Worcestershire sauce and it came out spicy yet very flavorful. Would recommend this to anyone who likes a great chili!

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Jtrocks1356

Reviewed: Jun. 20, 2011

My husband always orders this in our favorite resteraunt. He said this was the closest to it he's ever had. Very good

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Reviewer:

Jigger Queen

Cooking Level: Expert

Home Town: Cascade, Montana, USA

Living In: Cashmere, Washington, USA

Reviewed: Jun. 4, 2011

This recipe is awesome! Easy to make and has a lot of flavor. My only tweak was to add cayenne pepper and the bacon (from getting the bacon fat to cook the pork in). Served this was Spanish rice and it was a hit. My girlfriend raves about it (and have a double batch simmering on the stove as I write this). Great recipe.

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Chrys Darkwater

Reviewed: Mar. 11, 2011

Good. Most chili I make has a big tomato base, so this was different (a GOOD different). I didn't have pork, but I used beef stew meat. This had a smooth beef flavor. The texture was much too runny for what I prefer, so I thickened it and added red beans in the pot. I'll make it again.

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Ad-lib Cook

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

Reviewed: Mar. 2, 2011

Very Good! I did change a couple things but not much. Instead of 3 cups of water I did 3 cups of low sodium chicken broth. I didn't have to add much salt after that. I added some Tapitia Hot sauce to add a little Spice. Excellant will cook again.

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Reviewer:

msaimee

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Reviewed: Feb. 6, 2011

After 3 hours of cooking this was still too soupy for me. So I added 1/2 a pound of cooked pinto beans and cooked for 2 more hours. I also had to double the spice and add a pinch of cayenne to give this the flavor I wanted.

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13 users found this review helpful