Reviewed: Oct. 29, 2009

This chili was a little too heavy for me. I think I prefer one with more vegetables and beans.

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Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 3, 2009

By reading I knew that it needed some of my touch that I like. Honestly by itself it still marvelous, very tasty + you would have at least 3 more bowls. I had 3, my wife had 2 & my daughter had 1. My wife asked me to do another batch. I must tell you I also added a little spice for me but not too much or the family will not like it. Also I added some cheese with the chill. The rest was as describe in the recipe. As I said it is excellent as is, & also for people who do not like spicy food. 5 STAR ALL THE WAY TOO THE MOON..

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LADISLAUS

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: May 2, 2008

Oh MY Goodness this is soooooo good! I made it exactly and the only thing I would change is the olive oil. Not sure why you would need it. I use lean beef too. MY NEW Favorite. YUMMO. If I could give it more stars I would.

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CLMITCHELL

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 24, 2007

I make this recipe all the time. I have been using it for several years. I make it spicier than called for and then I serve it with sour cream, cheese, onions and cilantro on the side. The cilantro is a huge hit as a garnish!

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marypare

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Reviewed: Aug. 28, 2007

Very good, but definitley different from any other chili I've ever made (I usually use a crock-potted version of Debdoozie's chili from this site). The wine and black beans add a much "classier" taste than your usual down-home chili. Still fantastic with cheddar, sour cream and/or buttered Saltines (my own personal chili weakness). I'm sure we'll make this more, but it won't become my default chili recipe. Good for mixing it up a little :-)

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beth

Cooking Level: Intermediate

Home Town: Tonganoxie, Kansas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 24, 2007

This was alright. I prefer a LOT more spice in mine however, maybe it's a Texas thing? I did cook this for 4 hours for flavor. It was thin so I used up the rest of the can of tomato paste (6 oz.) as other reviewers suggested the last thirty minutes of cooking. It could have been more tomatoey tasting. I didn't have black beans so I used a can of ranch style beans and a can of dark kidney beans. This was pretty good, but I just couldn't give it 4 star, it needed way too many changes. Not bad at all, but we prefer a lot more spice and much much more chili peppers. Way too bland for our tastes. I served this over a bed of cooked spaghetti pasta and topped it with shredded colby/mj cheese. Hubby and son like chopped onion on theirs too. I won't bother even trying to make this again. We liked It's Chili by George far better.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 20, 2007

Fantastic chili! I use Rotel instead of the stewed tomatoes and onion and serve it with cornbread - YUM! A definite family favorite!

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Paul & Megan

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Aug. 5, 2006

I cooked the chili according to the instructions given in the recipe. This chili is rather mild tasting. My wife and I both thoroughly enjoyed it! I served it with Fritos corn chips and shredded Mexican cheese.

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KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 19, 2006

sensational.. you can spice it up.. or leave it as is....

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WITCHBABY

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: Oct. 26, 2005

I was very disapointed with this recipe. From the comments, I knew it would not be very spicey, but I could fix that if I found I needed to, for us the problem was the vinegar taste was too strong. Too much needs to be altered for our family taste, so I will not make again.

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box7cubs

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Reviewed: Oct. 4, 2005

UPDATE! I still love the recipe, but realized I've modified it a bit. I cut out the salt altogether and drain and rinse the beans. -- I found this recipe last year and made it about 5 times in a month! Freezes well and is delicious. I don't like spicy chili, and this is as perfect as it gets. I make Golden Sweet Cornbread (on this site) when I make this chili. Thanks Cathie!

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saved.in.03

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Reviewed: Sep. 27, 2005

I added fresh cilantro to the recipe. Had a blind taste-test with family and friends chili competition with Quick Chili 1, Fusion Chili, and Chili by George, Chili II won. Try it, you'll like it!

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LZJOYCE

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Reviewed: Jul. 20, 2005

Great recipe Cathie! The wine and sun dried tomatoes add such a unique flavor. Will definately make again!

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NOSEYROSEY

Home Town: Warren, Ohio, USA

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Reviewed: Nov. 28, 2004

We really enjoyed this chili! I halved the recipe since I only had 1 lb of beef, but used the whole can of beans and half a can of tomato paste. Plus, as I usually do when I cook with wine, I added a little extra red wine here and there! It made great leftovers as well.

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BARBARASKING

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Reviewed: Feb. 22, 2004

Nice and easy and quick. All the things I like about cooking. I used a red chilli (Ozi spelling there) instead of a Jalapeno, I added a capsicum (or red pepper as you might call it) and.... 1 teaspoon of "Turbo Supercharged Habanero Paste". That last ingredient really did the trick!! The result was great, although it was a tiny bit watery, I might cook it with the lid off next time to give it a bit of thickness.

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CRAIG4WD

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Reviewed: Feb. 19, 2004

I don't know what all the fuss is about. This was only so so. I didn't really like the interesting flavor.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 19, 2004

I really liked this recipe. I know it's not quite the same as regular chili, but it was pretty tasty. I substituted ground turkey for beef, and i took a couple slices of turkey bacon, minced, and added that as the turkey was browning. I know it sounds strange, but your chili will be all the better for it. Thanks for submitting.

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KDBUNGARD

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Galveston, Texas, USA

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Reviewed: Nov. 14, 2003

I only had a pound of meat on hand, so I halved the recipe. It was not the traditional chili I am used to. The chili was very light on beans, for one thing. And while it was flavorful and hearty, it was not overly spicy. We did enjoy it, though, and I will probably make the next time we are in the mood for a more "gourmet" chili. I served this with cornbread muffins, and it was a good match.

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LIMONA

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Reviewed: Oct. 28, 2003

I thought this chili was great! I will definitely make it again. The only thing I did different from the recipe was add the whole 6 oz. of tomato paste, I didn't want to waste it. This recipe is great!

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LACEYS

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Reviewed: Oct. 26, 2003

I wanted to update this. I wrote this review several years ago. This is clearly our favorite chili. We make it time and time again, and make it exactly as is. I love the flavor of the sundried tomatoes. If you are looking for a unique chili, try this one! 1/25/2004 - Very good. Not your traditional chili flavor, but certainly will appeal to many of you. My kids liked it too. We will definitely be having this again, and again.

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JK

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