Reviewed: Jan. 14, 2009

This was a pretty good chili recipe in my opinion. I added a little more cumin for the smokiness. The recipe calls for 2 cups red beans. Maybe this was why others said it was a little on the thin side. I used 2 cans of beans and it was thick and declicious!

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Amanda

Cooking Level: Intermediate

Living In: Burbank, California, USA

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Reviewed: Jan. 12, 2009

We added corn meal to thicken a bit...unbelievable. So good! Best chili we have ever made...

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Michele

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Reviewed: Jan. 12, 2009

Excellent recipe!! The only change I made was to substitute the tomato juice to tomato sauce and I used crushed tomatoes. Everything else I followed the recipe exactly and everyone loved it.

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Suzanne

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Reviewed: Jan. 11, 2009

Good+!

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Ken

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Ventura, California, USA

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Reviewed: Jan. 11, 2009

My former vegetarian wife loves this chili.

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STORMCLOUD

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jan. 11, 2009

I have never been able to cook a decent bowl of chili. In fact, my feeble attempts have become legend and the butt of many an ongoing family joke. Yesterday, I cooked this exactly according to the recipe. George Couch, I shall forever sing your praises. It was purr-fect. You have freed me of my culinary chains. I am no longer the Chump of Chili. Thank you, George. And pass the chili, please.

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TENNESSEE

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Humboldt, Tennessee, USA

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Reviewed: Jan. 10, 2009

Spicy, but really good!

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ndobbin

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Reviewed: Jan. 10, 2009

Another keeper. I made it just like it said and it was the BEST! My husband said "I hope this becomes out new chili receipe" It was that good. Thanks

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AVONNOW

Cooking Level: Intermediate

Living In: Merritt Island, Florida, USA

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Reviewed: Jan. 10, 2009

I love this recipe. It's very flavorful and easy to make. I normally make two batches, one for my kids just as the recipe states, and then a batch for my husband and me with a little kick. To add a little kick I add a fresh jalapeno pepper(stem chopped off) with the rest of the ingredients and also red pepper flakes. Yum.

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sewmotherly

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Reviewed: Jan. 9, 2009

Added several different kinds of beans. Made alot froze leftovers.

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cindy

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Reviewed: Jan. 8, 2009

What a wonderful chili! I too made a few alterations: I used a 28 oz can of crushed tomatoes, 15 oz can of diced tomatoes, and a 15 oz can of tomato sauce, and just cut the beans to one can (kidney-red), leaving everything else the same, and this chili was spectacular.

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KITCHEN DOLLY

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Reviewed: Jan. 8, 2009

I don't like chili, however this is really good! It makes a TON of chili, so if you are feeding your family, I would cut it in half. I kept a small container for leftovers, but have 2 LARGE throw-away freezer containers in the freezer. I served this with cornbread, cheese, and sour cream. My kids weren't too into it, as they thought it was spicy. I'm a spice wimp, and I thought it was just right. I didn't have cayenne pepper available, so I added a touch more chili pepper to the mix. I also added the 1/4 C of cornmeal suggested by another member to thicken it up, and it was the right consistency. Thank you for such a great recipe! I'm thinking of adding a little chocolate next time. That's what a lot of my friends here in TX add instead of sugar.

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Karin B.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Dallas - Ft. Worth, Texas, USA

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Reviewed: Jan. 7, 2009

Delicious! My husband and I do not care for really spicy chili and this recipe had just the right amount of spice for us. Using what I had in my pantry I had to make a couple changes. I substituted one quart of home canned tomatoes for the tomato juice and used only one 15-oz. can of tomato sauce and one 15-oz. can of black beans (all I had). My husband doesn’t like onions and peppers so I had to leave those out, however I did use onion powder. I am sure they would have been delicious. Even with the substitutions, the chili was wonderful!

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KGORA

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

This is a very good, basic chili. I left out the green pepper and celery since i didn't have any on hand and it was still very good. I will probably add a little more chili powder in the future since it was pretty mild. My kids loved it though. Served it w/corn bread, sour cream and cheese on the side. They ate all but 1 bowl (that i had for lunch the next day) and this makes a huge recipe. Everyone went back for 2nds. Simmered the pot for about 1 1/2 hrs and it was perfect. Not runny but nice and thick. I was worried about using tomato juice but it worked well. Thanks for the recipe.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jan. 7, 2009

Good recipe. Had better, had worse.

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Chad

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Reviewed: Jan. 6, 2009

This was my first time making chili and we enjoyed it! Very good. I gave it a 4 because I'm sure there was room to play and make even better :)

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pettit04

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Reviewed: Jan. 6, 2009

The only thing I changed was to leave out the celery. I don't care much for celery. I thought this was the best chili yet but my husband said he thought it was just okay. The kids also really liked it. Thanks for the recipe.

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Jackie

Cooking Level: Intermediate

Home Town: Smyrna, Tennessee, USA

Living In: Beechgrove, Tennessee, USA

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Reviewed: Jan. 6, 2009

Wow was this an awesome chili! I was a bit skeptical looking at the ingredients... but made it near-exactly as stated. (I used one can of chili beans and one can of red beans, rather than two cans of red beans.) The flavors are subtle and complex at the same time. The ratio of everything is perfect -- a little crunchy, a little spicy, a little meaty. This makes a gigantic portion. I served it the next day to a family that snubs their noses at leftovers -- but added in macaroni. We had chilimac and it was still tasted great. Again everyone enjoyed it. This is my new recipe! Thank you for sharing it.

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Montrod

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Reviewed: Jan. 5, 2009

Really good base recipe for very good chili. Here's what I did differently. I sauteed the ground beef with sausage (1 lb. each)until they were no longer pink then removed them. I put the onion, celery and bell pepper together in the beef and sausage drippings and cooked them until they were slightly caramelized. To this I added 2 cans (14.5 oz) tomato sauce, 2 (14.5) oz canned crushed tomatoes and 1 can (6OZ) tomato sauce with green chilis. For spice I used 2 TBLS of minched garlic, 1 TBLS Italian seasoning, 1 TBLS (Kroger Brand) spicy red and black pepper and 2 TBLS of cumin (love that smokey flavor)and 1/2 cup of chili powder. Finally I added 2 cans of red beans, drained and rinsed. I also added a TSP of salt and a TSP of sugar to balance it. I took another reviewers advice and added 1/4 of cornmeal, this gave it a great rich flavor and a tasty thick texture. Definately produces a hearth chili you'll want again and again. A little time consuming but easy and delicious!

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DaveinDenver

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 4, 2009

The only substitution I made for this recipe was to use V-8 juice instead of plain tomato juice. We absolutely LOVED this!! It's my new favorite chili recipe! The spices give it a little bit of a bite, but we didn't think it was too spicy. Definitely a keeper!

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PDKOST

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Centennial, Colorado, USA

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Flatlander Chili

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