Reviewed: Jan. 18, 2012

Have been making this chili for mumblemumble years and it's always a hit. My husband always took this on his hunting and fishing trips with his buddies so I've been asked for the recipe MANY times. Last time I made it with venison which was also excellent.

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Reviewer:

traynorandprice

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Reviewed: Jan. 13, 2012

I found this recipes years ago in a magazine. Made it for years ,then lost recipe. We always loved it. I am so happy to find it again. It does need to set in fridge overnight . top with a little sour cream & cheese This is real chili. Try it ,I bet you will love it.

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Reviewer:

Peggy

Cooking Level: Expert

Home Town: Warren, Vermont, USA

Reviewed: Jan. 3, 2012

I have tried this recipe as written and a second time with modifications. Roast is expensive, so I fried 3 lb. of 90% lean ground beef and left it undrained in lieu of the roast cubes and the olive oil. I used 3/4 tsp garlic powder instead of garlic cloves. I also added about 1 tsp of onion powder to further enhance the flavor of the meat. Before the last 30 minutes of simmering, I covered the mixture with American cheese slices, which melted nicely into the sauce. Because I am on a low carbohydrate diet, and in order to make the chili go farther, I add drained canned green beans (lower starch than kidney beans) to the leftover chili before warming it up. I will be making this recipe a lot. My compliments to the person who posted it!

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Reviewer:

timmysdad

Reviewed: Jan. 1, 2012

I found this one of the best chili recipes yet. I like the TX style of chili with modifications. I have to have beans. I just like beans in my chili. I followed the recipe quite closely with the following modifications: 1) Substitute corn meal (masa) for flour 2) Add 1 diced green pepper 3) Add 2 medium white onions (diced and sauteed in olive oil prior to adding to the pot) 4) Add 1/3 to 1/2 cup fresh cilantro (finely chopped) 5) Add 1-6 oz can of tomato paste 6) Add 2 seeded jalapeno peppers (finely chopped) 7) (optional) Add 1/4+ tsp cayenne pepper to taste I also had to use about 30 oz of beef stock. I bought 2 boxes of College Inn brand, which comes in 16 oz boxes. But just to be clear, I tasted the chili prior to adding anything extra, and it was quite good just the way it is.

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Reviewer:

gamadmex

Reviewed: Dec. 13, 2011

My family loves this recipe...I dump all ingredients in the crockpot...reduce the anount of flour to 1T...serve it in a bowl topped with cheese a fried egg and avocado.....yummy!

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Reviewer:

pixiestix

Cooking Level: Expert

Reviewed: Dec. 5, 2011

I wasn't crazy for this and neither was my husband. I tried it because I don't like chili with beans, however, I don't really know what to call this. It isn't thick like I imagine a chili should be but it's not thin like a soup….I even added more flour and some cornstarch to thicken it up. Just meat and gravy….sorry, not a winner for me.

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Reviewer:

AJRen

Reviewed: Nov. 6, 2011

I just made this today - it's cooling down to go into the fridge overnight for tomorrow's dinner. Hubby and I already had a little and it wasn't spicy enough for our taste buds. We added about 1 tsp of Tabasco sauce and it is now PERFECT!! I can't wait for tomorrow's dinner!

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Reviewer:

Mary Working

Cooking Level: Expert

Reviewed: Mar. 31, 2011

This was an interesting experiment - I love chili, but I was skeptical about one with no beans, onions or even tomatoes. I made this almost exactly as written, except that my cans of broth were 14.5 oz. each, giving the recipe 1 oz. more broth in total. And instead of buying meat from the store I got a 3.01 lb. chuck roast from a local producer ("Wyoming Pure") - I figured the beef quality could shine here. While cooking, I stirred the pot every 20-30 minutes. It was tempting to not wait and to skip the "cool, cover and refrigerate" steps, but I only tasted the liquid once, and waited until the next day to reheat and enjoy the chili. Surprisingly, the spices actually made for a pretty decently spiced chili, and I think some of the melted fat from the meat added to the body of the sauce. I enjoyed this for 4 days, and consider the recipe a success.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Sep. 17, 2010

This was the first chili I've ever made. It got rave reviews from everybody. The only chili recipe I'll ever use.

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Reviewer:

Mary Alice

Reviewed: Jul. 9, 2010

This recipe was ok. I followed it exactly and it was more like a stew than a chili. It was also kind of bland, though I added extra chili powder, salt, and cumin. It was very soup like. To salvage it I added chili beans, tomatoes and onions. I also did what one reviewer suggested and used a potato masher to split up the meat. After the extra ingredients were added it was a lot better.

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