Reviewed: Nov. 17, 2009

Great Recipe!! I was looking for a basic chili recipe and found this one to be a Great Chii or a Great start depending on your taste. I can't do too much heat very well, but you can always adjust. I made a few changed according to my tastes. I added more garlic, less Much less chipoteles about 1 - 1 1/2 teaspoons (which I have on had already pureed frozen in tablespoon portions), happened to have a can of jalapintos on hand (pinto beans cooked and canned with jalapenos) so omitted the jalapenos, omitted the rice vinegar, and flour. I added refried beans in place of the flour and next time will cut back the cumin. But will tell ya if I wanted more heat I would have followed the recipe to the letter. it is GREAT! Thanks for Sharing with all of us.

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ChoppedOnions

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Nov. 7, 2009

The base recipe was good but entirely to spicy for most people. I have toned down the ingredients and come up with an altered version that I love.

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E. Lampe

Cooking Level: Intermediate

Home Town: Champaign, Illinois, USA

Living In: Potomac Falls, Virginia, USA

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Reviewed: Nov. 2, 2009

This pretty good. I liked it better the second day though. I think if I try this recipe again I'll cut back the beans by half...and I like beans in my chili. Also, it thickened up a little too much. Overall it was good but not great. Thanks for the ideas though...love the chipotles idea!

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huskerfan

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Reviewed: Oct. 11, 2009

Trying to please my whole family I left out the pepper's for the kid's and wanted to try a thick chili for my husband...cumin is all it tasted like ! I will not make again

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Jana

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Reviewed: Oct. 5, 2009

This was delicious! The rice wine vinegar added a surprising sweetness that balanced the spice quite well. I didn't have the chipotle peppers, so my wife added some smoked paprika instead. I only used 1 lb. of the ground meat (I used turkey instead of the beef) and then added in some leftover kielbasa and smoked polish sausage that I had from the night before. I would highly reccomend the sausage/ground meat combo. It adds a rich and meaty complexity that my family raved about

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Quinlovin

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Sep. 21, 2009

I heeded some of the warnings of the other reviewers on the spice level. I cut the chili powder and chipotles in half. Just right..Nice flavor..some heat but not too much.

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Saltado

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: May 6, 2009

This one of the BEST !!!

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jwbrule

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Reviewed: Mar. 22, 2009

It was all I could do to not lick the bottom of the bowl. We used slightly more than half the can of chipotle peppers, and it was just almost too hot. We'll use a bit less next time. This is the only recipe we'll use for chili now.

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IHARNEY

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Reviewed: Feb. 4, 2009

Terrific recipe! I made this for Super Bowl and it was a huge hit. I didn't have the jalapeno but it wasn't needed as this is quite spicy. Since we're all trying to cut down on carbs, I omitted the flour and so cut down the water a bit. The vinegar is a great addition and adds a lot to the depth of flavor. I just made a second batch since my hubby said he didn't get enough before it was all gone. Thanks!!!

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Lisa L

Cooking Level: Expert

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Reviewed: Feb. 2, 2009

I love this recipe! If you like it hot, hot leave it exactly the way it is. Now I like it hot but my family has to have it on a more mild scale. Here is what I did, I added 1 jalepeno, I started with 1 T. each of chili powder/cumin and ended up using 3 T. each after testing it, I used 1 chipotle chili ant 1 t. of the adobo sauce and that gave it some kick, I used 1 red bell pepper (and didn't tell my husband), and finally because of the store not having 4 cans of kidney beans I used 1 can kidney, 2 cans chili beans, and 1 can red beans. Everything else I kept the same and it turned out excellent! Thank you!

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Debbie

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Reviewed: Jan. 11, 2009

This is a really good recipe! I didn't use the whole can of chipotles because I knew there were several guest who couldn't handle it. I used ground venison and venison sausage (3 to 1 ratio)and I also added a bottle of beer instead of water. I more than doubled the recipe so I can't comment on the ratios, I just added beans until i got a perfect ratio. So delicious the whole pot was gone by the end of the night.

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bex

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Oct. 19, 2008

I think I would have rated this 5 stars if I had used the chipotle peppers. I couldn't find them in the store, so I had to do without. Otherwise--- I loved it :)

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NocNurse

Cooking Level: Beginning

Home Town: Columbus, Indiana, USA

Living In: Franklin, Indiana, USA

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Reviewed: Oct. 12, 2008

This was my first time making chili so we just picked a recipe randomly off of the internet and I think we hit the jackpot! My fiance likes things extra spicy so we added a habanaro pepper to the mix and WHEW! This was probably the best flavored chili I have ever had! It was a little on the spicy side for me with the habanaro but when you have cheese & sour cream in the chili and a glass of milk on the side (essential!) it's amazing!! Thank you for sharing!!

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Maureen

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Reviewed: Sep. 16, 2008

Delicious!!I made this for my husband and 3 of his friends while they were watching football and there was NONE left! I did substitute a pound of italian sausage for a pound of the ground beef.

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LNYE

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Reviewed: Jul. 20, 2008

I'm giving it a 5 even though I had to cut back on the hot spices. I totally eliminated the chili powder and the jalapeno deciding I could add it near the end. It was definitely hot enough for us without it so I never did add them. For those who love killer, hot chili - go for it all. What we did love was the smokey heat flavor of the chipotle peppers. Will make it again. Thanks submitter!

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jun. 19, 2008

After reading all the reviews the only changes I made was to omit the jalapenos and replace the red bell peppers with green (because the red ones looked yucky at the store...lol)and cut the recipe in half. I also used 1lb. of ground elk meat and two cut up elk steaks instead of standard beef. The result was a thick hearty chili that my husband LOVED and even my picky kids ate it. The omission of the jalapeno made it etable for me and the kids but hubby said he could have used a bit more kick so I'll keep that in mind for next time around. This is definatley a recipe worth keeping! We'll use the leftovers this weekend for chili dogs/burgers! ****added note - I thought I'd save a little time and do this in the crock pot. It was partly a good idea. I say partly because I dumped all the seasonings and such in about two hours before it was time for dinner. The longer it simmers the SPICIER it gets! My poor kids cried and even hubby couldn't eat that batch. So if you decide to do this in the crock pot put the seasonsings in about a half hour before it's time to serve. And another note; this is a wonderful camping recipe! We did this right over the camp fire and threw in chunks of steak from the night before. I just preped what I could at home (dicing the vegies, blending the spices/water and putting it in a container) to make life easier at camp. The leftovers are GREAT on chili dogs/burgers/loaded baked potatoes!!

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booklady2005

Cooking Level: Expert

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Reviewed: Apr. 23, 2008

This was the best chili i have had in a while.!! It had just enough spice and flavor and my family & me truly enjoyed it

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Halo killa

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Reviewed: Apr. 17, 2008

Excellent recipe! Myself, I really like the taste of tobasco but this recipe was very tasty and pleased all my friends. As with many dishes like this one it is even better the next day. but you may need to add hot sauce the more it cookes.

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Chef Sprocket

Cooking Level: Intermediate

Living In: Westminster, Vermont, USA

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Reviewed: Mar. 12, 2008

Anybody who can put a whole can of chipotle peppers into this recipe is a serious "chili head"! I love chiptole peppers but I always have to take the seeds out. And even then I can only use about a fourth of a can. If you omit the chipotle peppers then this recipe is very average. It is the chipotle peppers that makes this recipe. I would suggest starting with a smaller amount of cumin and then adjusting from there. Mine was plenty thick so I didn't bother with the flour.

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