Reviewed: Jan. 23, 2003

This recipe is fantastic. The first time I made it I couldn't believe how much it made, but it was gone in a blink. The beer is one of the key ingredients here so don't leave it out. Definately a keeper.

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BOONIE12

Home Town: Las Cruces, New Mexico, USA

Living In: Beijing, Beijing (Municipality) , China

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Reviewed: Dec. 18, 2002

This recipe is excellent! I sauteed half a medium onion with the garlic and omitted the cheese. I also used spicy pinto beans, extra hot sauce, and crushed red pepper flakes. (Some like it hot!) The beer flavor is not overpowering either. What an awesome, healthy recipe. My boyfriend loved it. And it's even better the second day after all the flavors blend. Thanks Rae!

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Spongebob7

Cooking Level: Expert

Home Town: Carmel, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Sep. 21, 2002

I really enjoyed this chili. I added some textured vegetable protein and made it a little spicier with extra chili powder, cumin and hot sauce. I was amazed that you didn't need salt, but you really don't. This one's going in my recipe box.

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CADANIEL

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Reviewed: Apr. 7, 2002

This recipe was colorful and fun, but the beer was a bit much. I scaled back the amount of beer the recipe called for, because it seemed to require a bit too much; the chili still had the overpowering taste of beer. This recipe is now a favorite of my brother's (he's a beer guy), but unless I'm cooking a meal just for him, I'm going to have to pass on this. But if you like beer, you'll love this chili!

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PRINCESS_CRAYOLA

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Reviewed: Dec. 26, 2001

I love this recipe. I make it, and freeze it in jars so I have something nutrious and delicious to eat, and it's always handy. This recipe is so easy because all you have to do is open a bunch of cans, and throw it in a pot. And can we say fast cooking! I have made chili recipes that require 2 hours of cooking time, this one I can finish in less than a 1/2 hour. I love it, and I will forever treasure this recipe. I even had the guy that runs the cafeteria at work try it, and he liked it and asked for the recipe.

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JOSIEV

Cooking Level: Expert

Home Town: Somerville, Massachusetts, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 4, 2001

I was disappointed in this recipe. Maybe my expectations were too high, after all those rave reviews!! :-) If I made it again, I would leave out the cumin, which had a much stronger taste than I expected, and make it more spicy. It was, however, extremely pleasing to the eye, with all those colorful beans. I served it over rice with bread.

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SHANNON2E

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Reviewed: Oct. 21, 2001

My husband HATES beans but he loves this recipe. I think the beer really adds a great flavor. I think the chili tastes best over rice and topped with cheese.

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ABIGAILM

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Reviewed: Jun. 3, 2001

This is a FANTASTIC recipe! I just had a dinner party and served it over rice with homemade cornbread; the non-vegetarians of the clan were especially surprised: "I didn't think anything could taste so flavorful without meat!" It also tastes great with some added chopped bell pepper.

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CNLOEPER

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Reviewed: May 4, 2001

Finally! A way to fix beans so that my kids will eat them! The flavor was wonderful. We ate it with tortilla chips; the kids liked eating it like dip. I will definitely fix this again!

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5 users found this review helpful