Reviewed: Dec. 17, 2011

Really awesome recipe! I used about 3/4lb. of ground turkey to keep it heart healthy. I also used organic carribbean style black beans because they added extra seasoning and flavor. I used a little less chili powder and scraped out the seeds from the chipotle peppers because I have a toddler to keep happy. As I was tasting it while it simmered, I felt like it needed a little sugar to balance out the saltiness from the canned beans. I also added two more cloves of garlic because I love garlic. It's so yummy and everything worked fabulously! Thanks, Emily!!!

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Reviewer:

curvalicious

Reviewed: Oct. 11, 2011

This is the best chili that I have ever made! I changed to one pound of beef, but chose to use tenderloin cut into small cubes instead of the ground beef. I used home made hot sausage from our local Brazilian market. I couldn't find the adobo sauce, so I used dried chille chipotle from the Brazilian market. I added the cup of water recommended by my version came out a little runny, so I added a teaspoon of corn meal to thicken it. Emily's recipe is a winner!! I just tweaked it to suite the ingredients that I could buy locally. Can't wait to eat the leftovers! Thank you Emily for the wonderful recipe!

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2 users found this review helpful

Reviewer:

Fancy Nancy

Reviewed: Apr. 14, 2011

I am giving this recipe 5 stars but I made a LOT of changes. To start I used hot pork sausage and 1lb lean turkey. I added 1tbsp of cayenne, same of garlic powder and onion powder. I also added some sofrito. Then I used about 1/2 can of the chipotle chilis in adobo. It was also too thick so I added a cup of water. I used dried kidney beans as well (soaked them the night before). It is delicious and spicy just the way me and my hubby love it! The depth of flavor is amazing! I am going to decrease how much tomato paste I use though.

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4 users found this review helpful

Reviewer:

chrissbe

Reviewed: Feb. 15, 2011

I thought this was great, however next time I will probably omit entirely the 1tsp of salt - I found it to be quite salty, even though I made sure to use low-sodium ingredients where possible. Overall I thought it was great, but not quite spicy enough with mild italian sausage and 2 adobo peppers. The only other changes I made were instead of using two lbs of meat I opted to use an extra can of black beans as I prefer to lean slightly more to the vegetarian side of things.

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9 users found this review helpful

Reviewer:

Dieselhippie

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Feb. 1, 2011

I loved this but my kids found it too spicy.

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6 users found this review helpful

Reviewer:

mommydark

Reviewed: Jan. 10, 2011

This is an awesome recipes, I have been making it for over 2 years now. I don't change anything, it comes out thick and spicy every time. If you like a hot chilli, thats thick with lots of flavor than this is it.

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8 users found this review helpful

Reviewer:

smithy

Reviewed: Dec. 29, 2010

I used the entire can of Adobo Peppers, including the sauce. It added quite the kick, but it tasted fantastic.

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12 users found this review helpful

Reviewer:

BaltimoreSpurs

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Cooking Level: Intermediate

Home Town: Huntington, New York, USA

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 20, 2010

I'm on an obsessed mission to sample as many AR Chili recipes as I can possibly stand (or well, until heartburn catches up to me, or I wipe the bean inventory from my grocery store) and I am So.Very.Glad that I tried this one out tonight! I went heavier on the chipotles, sauteed bell pepper w/ the onion and garlic, and used 2 cans of beans. (What I had on hand ~ Great Northern and Black.) While the end result was a *touch* too thick for my taste-texture (would be perfect over a baked potato or fries though!), I wouldn't change a thing. Really, the chipotles MAKE this chili outstanding and a 5-star keeper in my book! Oh and we ate our's w/ tortilla chips, green onion, and grated cheddar. Already salivating thinking of the leftovers tomorrow ... or tonight if I get a chilitch. e.g. chili itch. Thanks Emily for introducing me to the wonderfulness of using chipotles canned in adobo as a knockout addition to chili!

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21 users found this review helpful

Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Dec. 19, 2010

Loved it. Very good. I added chorizo sausages instead of the Italian and I really like it

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9 users found this review helpful

Reviewer:

marina

Reviewed: Dec. 1, 2010

I made this recipe for a work "soup day" that we began...I upped the quantity for 15 people, so it was a bit costly but it was amazing. I added about a Tablespoon more of chipoltes than what the recipe called for. I do not like beans so about 40 mins before serving I added in about 3 cups of Ditalini pasta...so it pretty much was like chili mac...AWESOME! It had a nice slow burn to it, not super spicy and majority of people at worked liked it. I went home with just about enough for my dad and mom to have some for lunch the next day! Putting in my recipe box...it's a keeper

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6 users found this review helpful