Reviewed: Oct. 21, 2011

Very mild foundation chili with the right flavor. Ready for whatever hot spices people would like to add. I didn't have tomato paste. Still tasted fine. For me the salt and pepper wound up being: salt (1.25 tsp salt minimum) ground black pepper (1.75 tsp black ppr) Notes: Be careful at the beginning not to burn the garlic and onions. I also found it a little too easy to cook off too much liquid, but you can always add a little water back in.

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Reviewer:

tom

Reviewed: Feb. 8, 2011

May be a little bland but then I forgot the salt & pepper. Very easy to make.

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2 users found this review helpful

Reviewer:

CookingSpark

Reviewed: Jan. 26, 2011

Excellent. One of "The" best *Chili's* ever made. I make this recipe at least 2 times a month. You can freeze it or leave it as leftovers. It is very savory, hearty, just the right amount of spiciness. Not too liquidly, or too chunky. I add a little more tomatoes, and some chives ( which I understand most people would not like in theirs though). A must have for your recipe box, viva la chili.

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Reviewer:

zarkalys

Reviewed: Oct. 17, 2010

Really great recipe for beginners. This was the first time I made chili and this recipe was simple to follow, pretty quick and tasty. I definitely had to play with the measurements in order to get the desired flavor but the recipe provides a great base for flavors. Great recipe : )

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7 users found this review helpful

Reviewer:

MsAshleyB

Reviewed: Sep. 20, 2010

While making this, my partner and I thought it lacked a bit of oomph, so we added a can of corn kernels, and a jar of salsa. With these additions we reckon its a 5 star recipe and will be making it often! Thanks for a great base recipe!

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5 users found this review helpful

Reviewer:

ruby_cube

Cooking Level: Beginning

Living In: Brisbane, Queensland, Australia

Reviewed: Jun. 18, 2010

Delicious! made it for dinner last night and everyne enjoyed it. Next time I'm adding shredded cheddar cheese. mmmm

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5 users found this review helpful

Reviewer:

Ekebaby

Reviewed: Apr. 28, 2010

This was so good, added some bell peppers, and extra chili flakes. Served it with tortilla chips and a side of uncooked sambals to my husband and his friends, and they loved it. It goes really well with beer, and the more they ate, the more they drank! :-) Will definitely make this again.

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Reviewer:

bronwynprowse

Reviewed: Jan. 13, 2010

I made this recipe about 8 times now.Absolutley fantastic.fast and easy to make.My husband dont like spicy food but this is the best he ever had.I freeze half of this batch too and it freezes well.Thanks for this recipe.

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5 users found this review helpful

Reviewer:

Rose Anne

Cooking Level: Expert

Reviewed: Mar. 3, 2009

I was intrigued by the unusual technique of this chili recipe. Usually you don't think of making a roux for chile but...it works! Followed directions exactly and spiced it up a bit with some chipotle chili powder and chopped jalapeno,cheese on top and it was perfect for our taste.

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Reviewer:

SWAN22

Cooking Level: Intermediate

Home Town: Middletown, New York, USA

Living In: Cape Cod, Massachusetts, USA

Reviewed: Jan. 8, 2009

Great recipe and easy to follow. I did do some modifications like adding the spices to the onions while sauteing them, browning the mince on its own then add a cupful of beer. We like spicy food so I jazzed it up with chili garlic sauce and Cajun seasoning. Cooked it till thick but still with some liquid left in the pot as it will thicken upon standing. Served it on rice and topped with grated cheese and crushed corn chips. DH loved it, had seconds, even thirds and brought leftovers for lunch the next day.

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4 users found this review helpful