Reviewed: May 8, 2009

This was a good base chili, 'But' The ground Clove was so very stong it was about all we could taste

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Ron

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Reviewed: Apr. 23, 2009

didn't work out to be all that "crazy"

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lizmenke

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Reviewed: Feb. 11, 2009

i was really excited to try this recipe. the best chili i've ever had was actually on our honeymoon in jamaica. this recipe, however, was bland and a somewhat watery.

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ONYX_27_01

Cooking Level: Beginning

Living In: Racine, Wisconsin, USA

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Reviewed: Feb. 11, 2009

I have had over 10 chili haters and people with gerd try this and they love it!! This is a sweeter, milder chili which even extreme chili lovers like this. If you want a traditional "Hot" chili this isn't it. But for people that have had to stear clear of the hots or just don't like it hot, this is an excellent option!!!

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Shannanagans

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Reviewed: Feb. 10, 2009

This chilli was Yummy Yum! My friends and I all loved it. Definitely a keeper. Thanks:)

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natry

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Reviewed: Jan. 3, 2009

My husband, who is not prone to liking unusual recipes, loved this! I did sub chicken for the ground beef because when I think of Caribbean jerk flavoring, I think of jerked-chicken.

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Japancake

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 3, 2008

I made this chili without beef and it was good. It definitely tasted different than other chili recipes I've made--sweeter, with the unusual taste of cloves. I served it with rice and cilantro as suggested. I am giving it four stars because it's just not my favorite chili recipe, but it's pretty good.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Nov. 24, 2008

I love this recipe- so good with the balsamic vinegar!

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siskothecat

Cooking Level: Intermediate

Home Town: Vista, California, USA

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Reviewed: Nov. 21, 2008

I'm not sure how fantastic the recipe is as written, lol...because I made a few tweaks from the first time. In making this as a healthy low fat meal with lots of flavor, I made the following changes: - Used ground chicken as the meat - Eliminated all oil in cooking - Used Chipotle Chile Powder instead of the paprika, adjusting amount to accomodate spiciness - Doubled most of the other spices - Added a little thyme - Eliminated the sugar I served with low fat whole wheat corn muffins. This was absolutely fantastic and the diet-conscious folks at work I make it for are in love with it. Excellent base recipe!

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flowersandcandy4me

Cooking Level: Expert

Home Town: Blythewood, South Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Nov. 13, 2008

YUMMY! I went crazy with this recipe and just started adding more of whatever spices I liked best and it turned out to be great either way! Great for Thanksgiving!!! Or a cold night!

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P. Rehm

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

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Reviewed: Oct. 23, 2008

I followed this recipe to the letter, and it was without question the worst tasting chili ever. The clove was overpowering and there was no heat to the dish. There is nothing you could do different to make this chili taste better and it certainly does not make a person think of Jamaica. Big yuk.

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POOTUMS

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Reviewed: Aug. 13, 2008

This recipe is the best! My 10 year old likes to make it for the family! It has the best mix of flavors. If you are looking for a good chili, this is the one to make!

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Sally Pombo

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Reviewed: May 31, 2008

Tried a vegetarian version, substituted the meat for more beans.

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EMLE234

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Reviewed: Jan. 21, 2008

No sinus's draining here. I added 1 tsp. of cayenne and a few shakes of habanero sauce. All in all, good tasting chili. This one replaces my Purdue Boiler Maker Chili recipe.

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Skis Sunshyn

Cooking Level: Expert

Home Town: East Chicago, Indiana, USA

Living In: Shellsburg, Iowa, USA

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Reviewed: Dec. 24, 2007

Made this for thirty of my students and they loved it. Making it again for a tailgating party on 30 Dec 2007!!!

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otcmmch

Home Town: Houston, Texas, USA

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Reviewed: Nov. 20, 2007

Like a dope, I went to the grocery store to buy ingredients for a Jamaican dish and bought "Italian Style" canned tomatoes! Still, it was a very sweet chili. I was expecting it to be a little tangy and spicy. Especially since I added a few jalapeño peppers. I like my chili spicy not sweet.

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Dr. Funkenstein

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Boone, North Carolina, USA

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Reviewed: Oct. 25, 2007

OH MY GOSH! I thought I made good chili until I tried this recipe. I used regular paprika instead of the hot and it was just right for us. Very flavorful. I left out the olive oil and browned the beef with the peppers, garlic, spices, etc. and combined them with the beans, etc. in my crockpot and cooked it on high for 3 hours. We will make this again and again and again and again and . . . well, you get the picture.

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bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

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Reviewed: Sep. 15, 2007

This will be my new "go to" chili recipe. Excellent flavor...my whole family loved it! I did use 1/2 hot paprika and 1/2 mild just because my kids will not eat real spicy foods. I also added heaping tablespoons of the other spices. Topped the chili with shredded cheddar and sliced avocado. My husband added diced jalapeno. So good!

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MELSY

Home Town: Niles, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Jul. 23, 2007

This recipe made a good base, but I didn't really find it too 'Jamaican'. I added 2 tablespoons of Jerk seasoning, the juice of one orange and one lime, a half of a red bermuda and a drop or two of molasses. It was awesome! Very caribbean flavoured and a nice kick.

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islandgrrl

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Reviewed: Apr. 19, 2007

We loved it - especially the taste of the cumin and the balsamic vinegar. I did cut back on the beans by one can and used a combination of chili powder and habenaro chili powder - so needless to say my chili was not mild. We did taste the sweetness of the chili but it was appreciated because of the heat from the chili powders and hot paprika. Thanks submitter.

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