I decided to give this recipe 4 stars, mostly because it was a great jumping off point for an amazing chili. I made a significant amount of changes thanks to previous reviewers (you guys rock) and my own past chili experiences. I added 2 (14.5 oz) cans diced tomatoes with zesty chiles and a poblano pepper to increase the kick. I left out the basil, oregano, and parsley. I tripled the chili powder (3 Tbsp chili powder), then added 1 Tbsp cumin, 1 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp cocoa powder. I also added 1/2 tsp liquid smoke. When I mixed everything up, I wasn't convinced there was enough liquid so I wound up adding 1 cup of water with 1 bullion cube. Learning experience: that was way too much liquid. I put it in the slow cooker for 4 hours on low, 2 hours on high plus an extra 30 minutes of cooking on high with the lid off thanks to my fears about the lack of liquid (oops). Next time I'd probably stick to 1/2 cup broth (though it might not need any at all). My boyfriend had three servings, even venturing to say it was the best chili he's ever had! He didn't even miss the meat! A meal that makes both the vegetarian and meat-eater happy? This will be a staple in our house!
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I decided to give this recipe 4 stars, mostly because it was a great jumping off point for an...