Reviewed: Dec. 14, 2007

This was a really good recipe, although I had to add more seasoning to enhance the flavor. It got better with every day it sat in the refrigerator. It froze very well too. I'll make again, and just know that I have to add more seasoning.

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: Dec. 4, 2007

After a few modifications this recipe was great! My beef-loving fiance said this is the best chili he'd ever had! I used 3 cans of black beans and 1 can of hot chili beans (undrained). I used chili powder and 1/2 a packet of chili seasoning. I used more tomatoes, 1 (29 oz) can of concentrated crushed tomatoes. I also didn't add the oregano, basil, or red wine vinegar. I like a more authentic tasting chili.

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Sophie

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 2, 2007

This is the first time I have ever rated a recipe! My husband and I loved this! I used lean ground beef because that's what I had. I'm originally from Texas and we have to have cumin in our chili! I added about a tablespoon of cumin. Other than that I followed the recipe exactly. Yummy!!!

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Sassbucket

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Dec. 1, 2007

Wow! This was excellent and easy. I doubled the recipe for a dinner party and added two chipotle peppers. It gave it a wonderful smoky flavor with some extra heat. Sour cream is great on the top. Served it with baked potatoes and salad. Yummy.

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Karen

Cooking Level: Intermediate

Living In: Everett, Washington, USA

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Reviewed: Nov. 29, 2007

I loved this chili recipe. I added a can of corn and left out one of the black bean cans. I also added some fresh green onion and some of my husbands frozen tomatoes from his garden last summer. We ate it with cheese melted on top. Yum! I'll definitely put this recipe in my book of favorites.

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MsLiz

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Reviewed: Nov. 29, 2007

This recipe really is fantastic. I used leftover turkey from Thanksgiving. I also put one extra can of tomatoes just because I like allot of tomatoes. I sauteed the onions and garlic, then the turkey and added everything to the crock pot. I cooked it on low about 5 hours. Before serving I sprinkled cheddar cheese on top and also a dollop of sour cream.

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PESTEE40

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Reviewed: Nov. 23, 2007

I also added cumin, a variety of beans and a can of diced tomoates. Everyone loved it!

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Amanda

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2007

My new favorite recipe. Turns out perfect EVERYTIME!! It's even better the second day.

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Mary

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2007

I also cooked it in the crock pot for 4 hours and that was perfect. I like it extra spicy so I added about a tablespoon of crushed red pepper and 1/4 cup of red wine for some depth.

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DawnD

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Reviewed: Nov. 9, 2007

Delicious but we had a hard time calling it chili. We're from Texas and this isn't like any chili we've had before! We served it over rice and added sour cream and cheese. It was very good and filling. I will make this again soon.

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Nov. 8, 2007

to be honest i was wondering how such simple ingredients could create a dish that got such wonderful raves. i could not find fresh chili's so used a small can of. i also thought that was way too many beans initially but it turned out to be just right. would consider using some white beans for variety in the color. i used a 20 oz of chopped tomatoes and lots of fresh garlic. recipe seems to be capable of handling any blend of spices. i combined the ingredients the night before and then put into the crock pot in the am for lunch. YUM topped with sharp shredded cheddar and sour cream and sprinkled with chopped cilantro. hubby said it was a KEEPER!

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pjlee123

Cooking Level: Expert

Living In: Lutz, Florida, USA

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Reviewed: Nov. 6, 2007

Delicious! I used more crushed tomatoes and substituted one can of black beans for kidney beans.

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LizNix

Cooking Level: Intermediate

Home Town: Longwood, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Nov. 3, 2007

This was the first chili I ever made and it was fantastic! I added three diced jalepeno peppers and since I was low on chili powder I added a few tablespoons of Tabasco Sauce. It was a good level of spiciness. I plan on making it again very soon!

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Rand

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Reviewed: Nov. 1, 2007

This was great! Super easy and I won 1st place in my work chili contest! I did what most other reviewers did which was substitute olive oil for vegetable, one whole can of tomatoes and one less of beans. I also added corn and cumin which weren't in the recipe. I made mine the night before and let it simmer in the crock pot all night. The kids liked it, the husband and friends liked it and like I said, I won 1st place at work. Most people commented that it was very mild so if you like spice I would add a jalapeno or two.

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nataliec

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 30, 2007

I took MSDORKY's advice and cooked this in a crock pot (after sauteing garlic and onions and browning the beef in a skillet) on low for 4 hours. I got a lot of compliments on it. I ended up changing the ratios a bit once I realized it wouldn't all fit in my 4 Qt. crock pot! Also, I forgot to add the chili powder, and it was just fine. I like more heat in my chili, but for a party this was just right. Guests could spice it up if they wanted.

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Jeanna

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Reviewed: Oct. 29, 2007

Fantastic! I doubled the recipe and made a few changes. I used 3 cans of black beans, 1 can of pinto beans, and 1 can of corn. Everyone loved it! I serve it with cornbread and it's always a hit!

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Jessica

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2007

very good, quick and easy. i think that i will definitely do a 28oz can of crushed tomato next time. some cumin and a can of green chilies would be good as well.

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kimmilita

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Reviewed: Oct. 26, 2007

My teenagers request this recipe before their friday night football games and invite all thier friends. I use italian seasoning instead of basil and oregano, add cumin, pepper and a little salt. Top with grated cheddar,a dollup of sour cream and serve with tortilla chips and/or mini corn muffins.

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Heather

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

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Reviewed: Oct. 24, 2007

This was a quick and easy chili to make. I did add some things to strengthen the flavor a bit. I added 1 tablespoon of cumin, half a can of green chilies, 28 oz can of crushed tomatoes, half of a yellow bell pepper, topped it with cheese and I did not put the vinegar in it. I also cooked it in the Crock Pot for four hours as suggested by some of the other reviews. It turned out wonderful. This would be great for the winter time since the chilies make it a little spicy. Thanks for the recipe!

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