Reviewed: Oct. 11, 2009

I am the original poster of this recipe. This is an update. I don't use tomato sauce or white sugar any more. Also, I took a previous reviewer's suggestion and now use a bit more meat and just a cup and a half of water.

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Reviewer:

Slingblade

Cooking Level: Intermediate

Living In: Arcata, California, USA

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Reviewed: Oct. 10, 2009

My family loved this chili. I did make a couple of changes. I used beef broth instead of water, and added an additional 1/2 tsp of cumin. The pinto beans I used were fresh (not from a can)which I think made a huge difference. I also added a diced green bell pepper. Topped with cheddar cheese and served with cornbread. Will definitely use this one again :)

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Reviewer:

txchica

Cooking Level: Intermediate

Home Town: Quanah, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: May 18, 2009

I have made this chili for a number of people, and have gotten rave reviews every time! It's delicious, and very easy -- a weekly staple in my house! A few suggestions - use a bit more meat (3 lbs) to make it a more substantial meal. I also only add about 3/4 to 1 cup of water rather than the 2.5 called for.

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