Reviewer:

martini

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Reviewed: Mar. 14, 2011

This is such a quick, easy and yummy recipe using ingredients I usually have in stock. A definite favorite!

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7 users found this review helpful

Reviewer:

BALDOR1

Cooking Level: Beginning

Reviewed: Mar. 12, 2011

This was very good! I used it as a base recipe and made the following changes, based on other reviews: -1 1/2 lbs ground turkey instead of beef. -used about 2 cups of beef broth -1 lg red onion -1 12oz bag of frozen corn -1 jalapeno (de-seeded. I like my food spicy, but i didn't want my husband's mouth to be on fire!) -only 1 can of crushed tomatoes -and because i'm not a big fan of kidney beans, i used 1 can of black and 1 of pinto. i will top this with sour cream, cheese, and green onions...and maybe a little jalapeno! :) YUM thanks for this recipe--its a great variant from my normal chili recipe. would definitely make again.

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6 users found this review helpful

Reviewer:

Cookingwithpanda

Cooking Level: Expert

Reviewed: Mar. 3, 2011

This was so good and SO spicy! If you're not sure if you can handle the spice, remove the seeds of the jalapeno peppers before adding to the chili, because a little bit goes a long way! I used 1.3 lbs of beef because that's just the way the store packaged it. I only used about 3 cups beef stock. I forgot to get two cans of crushed tomatoes so I used one can crushed, one can diced, and one can sauce. I also added some chipotle chile pepper in with the chili powder. There were tons leftover, so this makes quite a bit! As a side, I baked whole wheat tortillas, by spraying both sides with olive oil, cutting up into triangles with pizza cutter, and baking at 425 for 5 minutes. They made great healthy chips to go with it, and absorbed some of that spice!

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8 users found this review helpful

Reviewer:

erinkay

Cooking Level: Intermediate

Home Town: Elkland, Pennsylvania, USA

Living In: Buffalo, New York, USA

Reviewed: Mar. 2, 2011

This was really yummy! I did make a few changes...I used 1 can of black beans and 1 can of kidney beans. I also put in 4 T of chili powder and about 2 teaspoons of ground chipotle pepper . I only used 2 C of beef stock. Next time I'll add another pound of beef, or maybe some pulled pork. I topped with shredded cheese, fresh jalapenos and onions. It was sensational! Even my kiddos loved it! Will definitely make again.

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8 users found this review helpful

Reviewer:

Joni

Reviewed: Feb. 28, 2011

This is an excellent Recipe!

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7 users found this review helpful

Reviewer:

Kirk

Reviewed: Feb. 28, 2011

I made this today for some customers of mine. I am giving it four stars because it was a good starting place but I did make several changes. First I doubled the meat (1/2 beef 1/2 pork). I only used 1/2 a medium red onion. I think next time I would do white onion or a red/white mix. I used 2 12oz packages of frozen corn because it was just easier that way. I only used 1 28oz can of crushed tomatoes and 2 cups of beef broth. I also used a few shakes of Cayenne pepper. If I had used 4 cups of beef broth and another can of tomatoes I think it would have been more soup than chili. There is also no way 1lb. of meat would have been enough with this recipe. I used Colby Jack cheese instead of Monterrey but I think you could use almost any cheese you like. If I had been making this for myself I would have definitely used the jalepenos they would have given it a great kick. I also used 2 tablespoons of the chili powder while I was browning the meat and sprinkled the rest in when I was adding the other ingredients along with the cayenne. It was a nice tasting chili and I will make this again.

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6 users found this review helpful