The reviewer gave this recipe 2 stars. This recipe averages a 3.97 star rating.
Reviewed: Mar. 30, 2009
This was VERY bland even after tripling the chili and adding some of the amendments others have left in the comments. I would not make this again, it really doesn't resemble the taste of chili very well.
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Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.97 star rating.
Reviewed: Feb. 4, 2009
Very simple & very tasty!
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Cooking Level: Beginning

Home Town: Katy, Texas, USA
Living In: Arlington, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.97 star rating.
Reviewed: Jul. 31, 2008
This was definatly a treat when it came to tofu! I omitted the corn and instead added a green bell pepper plus I added some garlic powder. I also followed the others advice and added the elbow macaroni. Delicious! My 13 month old has been a very picky eater lately, so I blended some in the blender and let her try it.. she LOVED it! Finally! A healthy meal that she doesn't shake her head at! I'll definatly make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.97 star rating.
Reviewed: May 13, 2008
Why not use crumbly tofu? It's already brown and looks like ground beef. I used the crumbly tofu, flavored cans of diced tomatoes (garlic, basil, or whatever you like is already in it), and very little water. Turned out pretty good.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Waynesville, North Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.97 star rating.
Reviewed: Nov. 12, 2007
Instead of using the water called for, I added some leftover spaghetti sauce I had on hand, which gave the soup the thicker consistency and full tomato flavor I was missing the first time I made it. Also added a liberal amount of garlic powder, and twice as much chili powder, to kick it up a notch ;)
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Cooking Level: Beginning

Home Town: Lebanon, Pennsylvania, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.97 star rating.
Reviewed: Aug. 12, 2007
The taste was good, my kids liked it, my husband did not- he thought it was way too bland. (He likes super spicy, though)I wish I had read the reviws first, the water was too much, and I omitted to corn, as well. I will make it as a soup, maybe add more beans, more simmering time and more veggies.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.97 star rating.
Reviewed: Mar. 20, 2007
I froze my tofu (been in the freezer for a while). Defrosted it in a pot of boiling water for a few minutes. Took it out and it was a tougher consistency--like grd turkey or beef. Added fresh minced garlic (3 cloves), added some red and green bell peppers with the onions and celery. Didn't have corn on hand. I chopped up some carrots very finely diced and threw that in the pot too. I sauteed all the veggies for a while in some EVOO to get it nice a soft yet crunchy. You don't have to brown the tofu, just mix it spices. I added more chili spice (probably tripled it), added a dash of hot sauce, a dash of garlic powder, freshly ground black pepper and a hint of mrs dash hot and spicy. Didn't want it too spicy but enough flair to go on. Mixed all that up in the tofu. It won't change any color...so if seeing the white bothers you, try marinating it in some tomato sauce or something. I didn't care it was white. Poured the tofu in the pot and let it boil for bit 5-8 min and then simmered. I didn't cook it for the time stating (1 hr). Thought that'd be too long, plus I needed a meal quick. Served this with turkey hotdogs for the family. MMMM mmm mmm . Leftovers the next day are superb! Try this recipe.. simple.
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Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.97 star rating.
Reviewed: Feb. 7, 2007
I was looking for a good tofu recipe that resembled as close to a beef chili as I could find. I was very satisfied with my results!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.97 star rating.
Reviewed: Nov. 17, 2006
An excellent recipe for those who might be afraid to cook with tofu or are cooking with tofu for the first time. Based on others' recommendations, I didn't add any water at all because chili should be thick. Tastes great!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.97 star rating.
Reviewed: Nov. 16, 2006
I,too, had to add much more chili powder and some chili flakes because we love our chili "Hot". I also added some sliced carrots, green peppers and red peppers to give an alround meal. I took the advice of others and only added enough water to barely cover. I also added some green lentils to give it substance. If some people find this chili too watery, add some rice to it which will soak up the moisture. All in all it is a good chili and easy and quick to make.
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Cooking Level: Expert

Home Town: Kingston, Ontario, Canada
Living In: Lund, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 3.97 star rating.
Reviewed: Jun. 4, 2006
We made this for dinner the other night, and, having read the other reviews, used way less water - only about 1/2 cup. Other than that, we followed the recipe exactly, and it was delicious. We enjoyed it just as much the second night.Great for those who think they don't like tofu. Don't leave out the corn - it is essential to the flavour.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.97 star rating.
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Reviewed: Feb. 24, 2006
This is a great base for the recipe. I didn't use celery (don't like it) and dumped in a lot of cayenne pepper and some Asian curry powder. After all the warnings, I used only about 2 cups of water and waited forever for it to simmer enough. My grumble is that the "broth" isn't very thick. It's still really tasty, though!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.97 star rating.
Reviewed: Dec. 18, 2005
I took tips from others, such as, adding more chili powder, garlic, cumin and bell peppers. I didn't have any corn to add, and I added less water, it really didn't need too much. My chili turned out fantastic!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.97 star rating.
Reviewed: Aug. 22, 2005
I really liked this recipe. I made a few changes to it to suit my taste, but overall I think it's great! A very good way to get unsuspecting people to eat tofu.
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Topsfield, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.97 star rating.
Reviewed: May 7, 2005
I followed the directions exactly and it turned out very tasty just way too watery.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.97 star rating.
Reviewed: Mar. 2, 2005
I added curry, cayenne & white pepper, I think it would also be better with even more peppers & chili powder.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.97 star rating.
Reviewed: Jan. 24, 2005
This is a bit soupy... but you can just eye how much water to add since it's the last ingredient. The flavor is really good. The corn makes it a little bit sweet. You can make the texture of the tofu more "meaty" if you freeze it and then thaw out in the fridge before cooking. The soup is great served over brown rice.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.97 star rating.
Reviewed: Jan. 10, 2005
Had to add alot more garlic and chili powder. Also added bell pepper and would've added cumin if I had it in the house. Would've reduced the water ALOT. I was disapointed that the chili powder didn't color the tofu.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.97 star rating.
Reviewed: Feb. 15, 2004
Hum, where to begin. As I started to make this recipe, I was worried that I was not going to like it, unfortunately I was right. I ended up changing it beyond recognition. I used two teaspoons of chili powder as well as a tsp of cumin. Without it, it just didn't have enough, umph. I cut way back on the water (I used 1 cup of water and an 8oz can of plain tomato sauce). I also added diced zucchini, extra garlic and salt & pepper. With that said, it turned out great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.97 star rating.
Reviewed: Jan. 25, 2004
This is a delicious vegetarian recipe but uses way too much water. I used half the amount called for and then added uncooked elbow macaroni during the last 12 minutes of cooking.
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