Recipe by Sharon Boswell
"Every time I make this chili, people beg for the recipe. My husband wants this made at least once a month. It is delicious topped with shredded Cheddar cheese and sour cream."
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4 (14.5 ounce) cans
4 (15 ounce) cans
1 (12 fluid ounce) bottle
1 (12 ounce) bottle
tomato-based chili sauce
white onion, chopped
Awesome! And, I must admit I don't really like chili which is probably why I like this recipe so much. It's not really a traditional tasting chili - more like chili meets sloppy joe. It's not overly spicy and a little sweet with the addition of the sugar which I wan't sure about at first but after it simmered for a number of hours was fabulous. In addition to the onion I added a green pepper and sauteed them both until tender then added them to the chili. I used 3 (14.5 ounce) cans of beans vs. 4 - 2 kidney and 1 pinto and fire roasted diced tomatoes vs. plain plus 2 tsp. of cumin. I love the addition of beer and used Sam Adam's lager. If you don't have any beer on hand (we never seem to have that problem in our house) or you just don't want to part with any you can substitute beef broth. I let this cook low and slow for 6 hours and it got nice and thick. My husband who is a big fan of chili just loved this and I was thrilled because this recipe made a ton. I topped it with shredded cheddar cheese and served it with a side of cornbread - very filling.
Being from chicago, I just had to try this recipe. This chili had a great texture, but was way toooo sweet for our tastes. I ended up doctoring it up quite a bit just to counterbalance the sugar in the recipe. I also cut back on the ammount of beans and upped the chili seasoning for a more tangy flavor. Thanks for the recipe however...I'm glad I at least tried it.
This is a unique chili that my family absolutely loved. I decided to make it as written the first time, with the exception of the sugar amount. We don't like things too sweet, so I cut the sugar in half. I thought it wouldn't be spicy enough with only 2 Tablespoons of chili seasoning, but thought I would rectify that situation at the end, if needed. No need, it was perfect!! It is not a very spicy chili, with almost a cross between a sloppy joe and chili flavor. There are a lot of beans, which we loved, but if you are not a big fan, cut back. This is not a traditional chili but it is one I will make again and again. Not only did hubby rave, but, gasp!, my finicky child did, too.
This chilli is absolutely stunning- I'm not surprised people beg for the recipe!
I'm from Chicago and at first it was kinda of strange adding so many spices and the sugar, But it came out Very Good. I added some macroni noodles just a couple and added some red pepper too, with cheese... The bomb I will cook again..
Very flavorful and thick. It was a little too sweet and next time I will leave out the sugar. I think it's plenty sweet between the chili sauce (which is like zesty ketchup) and the beer... I used Guinness. I also doubled the seasonings and added a teaspoon of Tabasco. Makes a ton! Great for a fall dinner with friends. I would serve with either cornbread and beer or red wine and french bread. A tangy salad with vinaigrette would be perfect on the side.
Very good...I didn't have any beer in the fridge, so left it out. Also, I waited till the last 1/2 hour to add the beans so they didn't have that weird, bloated texture I find occurs when they cook too long.
great recipe! took 2nd at the chili cook off at work... i only put in half of the sugar though and it was plenty for me and added some extra cayenne pepper and chili powder for extra kick..
* Percent Daily Values are based on a 2,000 calorie diet.
Sharon's Awesome Chicago Chili
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 103
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