I think this is more of a 4 1/2 recipe, but I made a few changes so can't vouch for the original. The changes I made were partly out of necessity, part based on other reviews, and part just cuz. I don't know exactly how much beef I used, but I'm guessing between 2 1/2 and 3 lbs (I had bought a 5 lbs roll, and it was what was left) I couldn't find plain red beans, so I bought a 2lb can of chili beans, and just added them all in, didn't think to drain and rinse em. I also didn't bother to measure the green pepper, just used a whole one. I used an whole onion and 1/2 onion, cuz I had a half onion in the fridge I wanted used up, and the whole onion measured up a tad bit short. And, I added an extra tsp cumin, doubled to oregano, sugar and cayenne. Also, since my husband ended up working late, the chili ended up simmering closer to 3 hours. This didn't hurt it a bit. Usually when my husband comes in late, he's to tired to eat much, but he downed 2 big bowls and actually wants the left overs for dinner tonight. I few reviews mentioned that it was thin and watery, I didn't have that problem, but it maybe because I tossed in a few extra solids. T. It's not a hot chili, but does have plenty of flavor, which is how I like it but the chili powder still kinda overwhelms everything a bit for my taste, so next time I make it, I'll probably scale it down just a teeny bit.
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