Reviewed: Jun. 7, 2003

Mmmmmm......Yummy....Absolutelly delicious. I followed it to the letter, except I added a bit of crushed chillies to make it spicier. I served it over saffron rice (amazing color contrast), sprinkled some cilandro on top and some sour cream. Excellent. It was eaten to the last drop and its very economic if making a huge party. I also used the naan recipe from this site to make tortilla like breads (i rolled it thinner and circular). I will definitelly be making this again.

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ITSIE

Cooking Level: Expert

Home Town: Belgrade, Central Serbia, Serbia

Living In: Nicosia, Nicosia, Cyprus

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Reviewed: Mar. 10, 2003

This was easy and my family LOVED it! My Mom said it was the best chili she ever had. She rates it a 7 star. I added a little extra chili powder to make it spicier and I left out the cloves only because I couldn't find them in the grocery store. Serve with grated cheese, scallions and tortilla chips!

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ERIKA S.

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Reviewed: Feb. 22, 2003

Thanks Fay! This has an awesome taste. I'm a carnivore and love spicy food. My wife is the opposite but we both loved this dish. I heeded the advice of other and only used 1 cinnamon stick, which was just right. I also drained the beef after browning, and picked out the cloves before serving since they have a weird texture. We will definitely make again!

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GOCOUGS!

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Reviewed: Feb. 10, 2003

A VERY tasty chili! It was a hit with the whole family!...(and that doesn't happen too often!) Next time I make it though, I will leave out the cinnamon sticks. They didn't seem to fit with the chili. I would also cut back on the garlic. I found the garlic taste a little overpowering. I thought it might be way too spicy with the chili pepper in it, but it turned out just right. A definate must to make again! Thanks Fay!

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JENNK.

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Reviewed: Feb. 1, 2003

MIld enough for the kids--flavorful enough for the chili-loving dad! It was easy and tasty. I cut the oil to 2 T , used a non-stick pot, and used only one cinnamon stick as suggested in one of the reviews. Perfect! I had only one can of tomatoes in the pantry, so I improvised with some ketchup, veggie bullion and sun-dried tomatoes--this batch was nice and thick.

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JOYCE LITOFF

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 28, 2003

Wonderful! Tastes just like the chili served at community chili dinners when I was a child in south Texas. My Yankee husband thought it was nuts that we served chili over rice; now he loves it! I added jalapenos and used ground cloves in place of whole cloves. Thanks so much for a great recipe.

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FLASHMAN

Cooking Level: Expert

Home Town: Fort Collins, Colorado, USA

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Reviewed: Dec. 22, 2002

I am not a fan of chili, but my hubby wanted to make some with venison (which I not too fond of either!) so I chose this recipe and it was DELICIOUS!!! The best chili I have ever had. I am now a fan of it! I did add a green pepper and a hot banana pepper..very good! We couldn't get enough of it. Thank you for a recipe that I will continue to use...and now I will enjoy the deer as much as my husband!

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ROBINV

Cooking Level: Expert

Living In: Masontown, Pennsylvania, USA

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Reviewed: Dec. 22, 2002

A great chili recipe! We tried it 2 weeks ago and just made a double batch today. Yum! I did find that it was a bit too cinnamony, so when I doubled the ecipe, I only used 3 cinnamon sticks instead of 4. That did it. Also, to add some more heat I added 2 jalepeno peppers and 1 additional chili pepper in the double batch. A nice burn, but not screaming hot. Not so hot that you need a cold glass of water nearby, but a nice smooth heat that you notice. A few extra shakes of cumin and chili powder as well as doubling the garlic made this the best chili I have ever tasted!

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JOHNTHOMSON68

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Reviewed: Dec. 22, 2002

I use this recipe for Chili every family gathering and its a winner. My kids are always asking for it...

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SCOTTYJ1

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Reviewed: Jul. 20, 2002

Don't need all the other spices. Cumin and Chilli Powder is important! For my serving (4 pax) would be better with 1.5 cans of tomato and cook only for 45mins no more. Fantastic served with rice!

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Kevin

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Reviewed: May 5, 2002

this is nicely spiced with out just tasting hot.

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LOIS_D

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Reviewed: Feb. 20, 2002

I absolutely loved this recipe! The cinnamon really added a twist. The only thing I did differently was drained most of the grease after browning the meat (with the oil, onions, garlic and peppers), and then added the rest of the ingredients. But overall it was easy to prepare, and did freeze well.

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