Reviewed: May 22, 2013

My favorite chili recipe! Great for gatherings... I start with two pots, split the ingredients in half, and make one vegetarian batch and one with ground beef. Fritos on the bottom, cheddar and sour cream on top and it is perfect. Everyone is happy.

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Reviewer:

Megan Evans

Cooking Level: Beginning

Reviewed: May 21, 2013

I've made this several times. It is delicious and even great as a dip for tortilla chips. I like adding some cheese to the top and recommend being careful with the jalapeno peppers. Sometimes the peppers we pick up are not that spicy and other times they are very spicy. We test them before putting them in and only use one if they are very spicy :)

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Reviewer:

Tifferooni11261

Reviewed: May 9, 2013

this was an excellent chili!! everyone dug right in without even a thought. the only thing i would change is to crushed tomatos.

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Reviewer:

thesourcererjay

Reviewed: May 8, 2013

This was the best chili that I have ever had! It is worth every second of preparation!

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Reviewer:

darrellmayweather

Reviewed: Apr. 30, 2013

I'm make it this every 14 days..It is so good.I'm flexitarian (almost vegetarian)so this good for my veg.days...Thank you for this recipes...

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Reviewer:

cizinka

Reviewed: Apr. 29, 2013

The ingredient list isn't clear and doesn't state how many crushed tomato to whole peeled tomato ratio. It just names both kinds and doesn't go beyond. This worked out to be more like a sauce than a chili and there are by far more superior recipes out there. At best, I was able to use this as a sauce over brown rice. It mellowed out the heat and gave it a less "sauce" feel. My suggestion, use two (28 oz) cans of whole tomatoes and 1 (20 oz) can of crushed and you'll have more of a chili. Rather than canned chilies, used the one's in adobo. It will give it a more controlled heat and you can a better depth of flavor.

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Reviewer:

mikalkelfoto

Reviewed: Apr. 21, 2013

We have made this several times and loved it. This is a great meal to take to a friend. If you like it really spicy, make it as is. We have children who don't like it too spicy, so we cut the chili powder down to just less than 1/8 cup, omitted the jalapenos, reduced black pepper to just less than 1 T, and got "mild" canned green chiles. For meat eaters, you will also LOVE this. Just brown a package (usually 20 oz) of ground turkey and then proceed with the rest of the recipe. This chili is pretty thick, so you can add veggie broth or chicken broth if you want to thin it it a bit (we drain and rinse our beans to avoid added sodium, so I guess if you don't do that it's not as thick).

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Reviewer:

SDOAN

Reviewed: Apr. 12, 2013

I love this recipe! I made it at least 5 times this winter and it was a hit each time. The first time I made it, I did it exactly as written (minus the jalapeno - we have a little one.) The green peppers were a little hard, and I thought it was a little spicy with 2 cans of green chile peppers. The subsequent times, I put the green peppers and celery in with the onions at the beginning to saute and just used 1 can of green chiles. I also don't think it's necessary to add the corn at the end - adding it with everything else works fine too!

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Reviewer:

hoextean

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Haymarket, Virginia, USA

Reviewed: Apr. 8, 2013

Very very good! Made as directed but only used half of the meatless crumbles (package said sodium was 14% of daily value in 1 serving and there were 4 servings in the package I bought - Boca brand). I didn't salt at all to start with in case it was the crumbles that were causing the over saltiness that some people described, but it was VERY bland without. I ended up adding 1Tbsp salt. As far as the 'heat' goes, the chili powder is probably NOT to blame unless the pkg denotes it is hot or spicy. Typical red chili powder is not hot at all. Canned green chiles should not be to blame either - here in Arizona, our little 4 ouncers always say 'mild' which makes me laugh because I've never even SEEN medium or hot (and I've looked). So the 'heat' wildcard is the jalapeño - it's really hard to tell if you've got a hot one or not. Keeping seeds in will make a difference and size varies greatly. Ive seen them 1" to 3" long and depending on the crop/weather conditions makes a big difference in heat. I'm wondering if the folks who got blazed by the heat just got REALLY hot jalapeños or maybe used red pepper instead of red chili? Adding sour cream will cool it off some if needed, but mine came out perfect! Excellent recipe - never used bay leaf before and it seemed like a lot of oregano as i was putting it in but turned out great! Only obstacle was 'crushing' the whole tomatoes myself. I'll buy crushed next time!

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