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Reviewed: Nov. 3, 2008

I made this recipe as directed. I really liked the flavor of this chili and I will be using this chili recipe to put on top of my fry bread for Indian Tacos. Thanks so much for the recipe.

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MSBHAVENNIOWA

	Cooking Level: Expert Home Town: Moore, Oklahoma, USA Living In: Clear Lake, Iowa, USA
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Reviewed: Apr. 21, 2008

I always thought that texas chili was made w/ beef that had been cubed...not ground beef, also don't seem to recall beans in texas chili. It was a good chili...but not a texas chili

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Did not add the beans, and I used fresh garlic instead of the powder. Also used chicken stock instead of beef, since that's what I had lying around. Added 1 can of tomato sauce. FABOO! I loved it! We topped it with onions and shredded cheddar, and served it over spaghetti. YUM!

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Michelle

	Cooking Level: Expert Home Town: Louisville, Kentucky, USA
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Reviewed: Nov. 2, 2007

I have lived in Texas all of my 44 years & don't know how you can make chili without real onions, garlic or without any kind of tomato base. We used tomato sauce in place of 1 can of beef broth. Chopped up a large onion & cooked with ground beef. Used only 1 can of jalapeno pintos & 1 can of regular. Cooked it way longer than the 30 minutes. End result was delish.

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Scotdog98

	Cooking Level: Intermediate
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Reviewed: Oct. 11, 2007

This recipe is an ok starting point, but it needs a lot of tweaking. I think I prefer kidney beans in chili too. Thanks anyway.

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Caroline C

	Cooking Level: Expert
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Reviewed: Sep. 30, 2007

AWESOME! We used kidney beans, black-eyed peas, and navy beans. We also added tomato paste. We put Frito corn ships in bottom of bowls, then put chili and cheese on top for a Texas Frito pie! Loved the recipe and we used to live in Texas! We like it spicy but some may wish to tone it down a bit.

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Joanne Jenkins

	Cooking Level: Intermediate Home Town: Calgary, Alberta, Canada Living In: Victoria, British Columbia, Canada
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Reviewed: Apr. 3, 2007

I've made many different types of chili before and this is the first one that I've been able to get my kids to eat. However, I decreased the amount of chili powder in half.

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Lovelymama3k

	Cooking Level: Intermediate Home Town: Dallas, Oregon, USA Living In: Bend, Oregon, USA
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Reviewed: Apr. 3, 2007

This chili was GREAT!! I only used 1 lbs. of ground beef because i was making it for me my husband and my 2 yr. old so i didnt need alot i didnt have enough beef broth so i just added about 3/8 can of water (10.5 ounce can) We had some instant rice so we warmed that up and put it in the bottom of our bowl then put the chili over it. I will def. do this again no changes need to be made.

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Cooking for 3

	Cooking Level: Beginning Home Town: Dallas, Texas, USA Living In: Misawa, Aomori, Japan
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Reviewed: Nov. 20, 2006

i took some of the advice in the other comments. it was a huge hit. i added not only sweet onion to the meat while browning it, i also added tomato paste then as well as green and red peppers (diced). then once it had cooked for 30 minutes, i added 1/4 cup on japapeno juice and cooked for 20 more minutes. topped with a jalepeno cheese blend and sour cream. very easy recipe.

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bk

	Living In: Tampa, Florida, USA
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Reviewed: Feb. 21, 2006

This wasn't bad, but it was a little greasy and bland. Next time I'll probably add some jalapenos and drain more of the fat.

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WRF1973


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Reviewed: Jan. 22, 2006

My family and I love this recipe. I use the original, plus some of the suggestions in the reviews. I also cook it in the crock pot instead of on the stove. It is such a great cold weather food.

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alison


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Reviewed: Jan. 12, 2005

Great chili and fun to cook. I added some beans (oh no!) because I like them. I will cook this again, probably for a Super Bowl party!

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JUMBOJOHN


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Reviewed: Dec. 27, 2004

We loved it, what I changed or did differently? I used 2lbs of venison chili meat and 1lb of beef chili meat. I also added one large chopped onion which was placed in the pan when the meat was browned. I added a half of clove which was chopped finely and one 4oz can of diced chili peppers. Awesome....its a keeper!

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MATT4512


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Reviewed: Feb. 1, 2004

This chili was excellent. I made only a few minor modifications. When cooking hamburger I added 1 large to medium white onion and 1 Jalapeno pepper. Then after it had been simmering for 30 min I added 1 6oz can of Tomato Paste, and simmered for another 30 min to thicken. The chili was a huge success, made it for a football party and it didn't even last until halftime. Bon Appetite

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CHEFBEACH

	Cooking Level: Expert Home Town: Raytown, Missouri, USA Living In: Saint Louis, Missouri, USA
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Cooking for 3

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