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:

NMChef1

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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Reviewer:

NicoleR33

Reviewed: Apr. 24, 2010

MY HUSBAND ABSOLUTELY LOVES THIS RECIPE. HE TAKES IT TO WORK AND SHARES WITH HIS COWORKERS. EVERYONE ENJOYS! THANKS!

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Reviewer:

mommyoflb2

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Apr. 20, 2010

This was an ok Chili. Perhaps I just like a more traditional one though. My husband did not like the cubed meat (I didn't mind though). I also really missed beans, I think that I would add them next time for more texture and taste.

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Reviewer:

StarterCook

Cooking Level: Intermediate

Home Town: Port Washington, Wisconsin, USA

Living In: Eau Claire, Wisconsin, USA

Reviewed: Dec. 20, 2009

Perhaps I'm not used to chili without onions and tomatoes, but I'd have to make up a brand new name for this concoction. It's not like any chili I've had anywhere ... including Texas. I like the flavors, but it doesn't work as a stand alone dish.

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Reviewer:

Love2Cook

Cooking Level: Intermediate

Home Town: Indianola, Mississippi, USA

Living In: Edmond, Oklahoma, USA

Reviewed: Nov. 13, 2009

This was a good recipe. I made this as a request from my husband. He wanted a real chunky chili to have occasionally and he LOVED it. Now I made it with all the ingredients listed but I cooked it in my crockpot. After taste testing it I thought it could use some chili beans. It was good without them but I really wanted to add them and thought it was good that way too.

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