Reviewed: Aug. 13, 2009

Thanks for your recipe John Mitschke.I really liked it! I follow it the recipe as it is and everything went very well. The outcome was hearty and filling. I will make it again, for sure! Thanks for sharing!

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newheart

Cooking Level: Expert

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Reviewed: Jan. 6, 2008

Friends said this was the best chili they had ever eaten. I did make some changes, I browned the meats together then drained and added other ingrediants. I added alot more cumin and chili powder. I didn't add the beer or tequila as that's just not something I have readily available in my cupboard but I think I will try to have on hand next time.

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16 users found this review helpful

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PAINTONEDAY

Cooking Level: Expert

Home Town: Humboldt, Tennessee, USA

Living In: Albany, Georgia, USA

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Reviewed: Dec. 26, 2006

This was OK...needs a bit more spunk though. The scandinavian eaters loved it though!

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Sonya C

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Nov. 13, 2006

This was a good chili, but you definitely have to add more chili powder and cumin . . . I also added some tobasco and extra chilis - there was virtually no heat. Also, it probably only needs about 2 - 2.5 hours of simmering with the lid on . . . I simmered mine for 3 hours and it lost most of the juice. I can't imagine how dry it would be after 5 hours! Not bad though.

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Recipe Finder

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Reviewed: Aug. 9, 2006

Very good recipe. I have a wonderful recipe already but wanted to try something new. Was a nice change of pace! I did alter a little thou... I added a decent amount of Franks Red Hot. Also added 1 Habenero 1 Red Chili in addition to the current pepper order. WIth the meats I also did seperatly. My sausage weight was around 2.5lbs and 2lbs of beef. sausage i removed the skin and pan fried then ran through the food processor for a more even texture. I boiled the beef and ran through the food processor as well. Only other thing was more chili pepper was needed in my opinion but the recipe is a good starting area :) like any recipe season to taste. Hope you all enjoy this recipe as well

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gm2k

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Reviewed: Jul. 30, 2006

This needed work. As is; it's basically a tomato based soup. Very sweet. Had to triple (or more)the chili powder and cumin to get it to taste like "chili". I am from Texas and having a few Chili cook-offs under my belt, this is nothing like the chili's that are indicative of the region. I did like the beer in it and will probably work that into my favorite Chili recipe, but I won't make this one again.

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Spoony

Cooking Level: Beginning

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Reviewed: Feb. 3, 2006

Fantastic, made this for the first time about a month ago. It went over so well It will be the center of attention for my super bowl party. I will go a little easy on the heat, If you like it real hot you can always add later. The only thing I did different was brown the meats in a seperate sauce pan drain off then add to veggies.

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Jersey Jeff

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Reviewed: Jan. 23, 2006

Amazing chili!! I used turkey sausage instead of pork and cut the serrranos down because I was serving this to kids as well as adults. Everyone including my fellow Texans thought it was superb. Will be making again soon.

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11 users found this review helpful

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DivaDr7

Cooking Level: Intermediate

Home Town: Beaumont, Texas, USA

Living In: Neuberg-Ravolzhausen, Hessen, Germany

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Reviewed: Aug. 14, 2005

excellent chili. the great smells in the kitchen made everyone hungry. i added a little extreme-hot-sauce and it was a total success. i served with some rolls and some thinly grated chedder. i'm going to make this on more than one football weekend this fall/winter.

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22 users found this review helpful