Reviewed: Nov. 9, 2009

I am preparing to make this chili,as is. I do not understand why people completely alter the recipe and then rate it 5 stars.

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Lisa

Cooking Level: Intermediate

Home Town: West Linn, Oregon, USA

Living In: Gladstone, Oregon, USA

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Reviewed: Oct. 28, 2009

This recipe is great, this was my first meal ever cooked in a slower cooker and it came out perfect. Although next time I prepare this I will be adding more spice! I did modify the recipe slightly by only using 1 can each of the kidney beans and stewed tomatoes, also I added 1/4 a sauteed onion, 1 spoon full of diced chilis & 1 spoon full of jalapeños. I did this because I could not find "Mexican-Style" Stewed tomatoes.

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Debra

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

Living In: Woodbury, Minnesota, USA

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Reviewed: Sep. 26, 2009

Used frozen tomatoes in place of canned, used green bell peppers in place of red. Used frozen parsley in place of dried. Added 1/8 cup beef broth and 1 (4 oz) can tomato sauce. Added some small sliced onions in last 2 hours of cooking after pureeing. Pureed the bean mixture towards very end. Also added some green chili (about 1/4 cup) from a local restaurant. Lined a bowl with tortilla chips. Placed chili on top along with a dab of salsa, some cheddar cheese and a dab of sour cream. Also added a sprinkling of lettuce and a leaf of cilantro. The chips gave back the texture that was removed upon pureeing and added a lot of flavor.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2009

This chili is so flavorful and unique. I've been making it for a few years and have tweaked it a little bit by adding a 1/2 tsp. of garlic and substituting beef broth for the red wine. I found it was a little bit too sweet using both red wine vinegar and red wine. I still use the red wine vinegar and it's perfect!

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Kelly

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Reviewed: Sep. 24, 2009

Very easy and really enjoyed it. Did use a mix of beans and slightly increased the vegs. Did add some tobacco. At the end a bit soupy so keep the lid off the last hr and that did the trick. This is NOT a spicy chilly and has a bit of a sweet touch with good depth of flavor. The wine does really make it. If looking for spicy, I don't think trying to spice this up hot would work very well with the tough of sweetness and wine.

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Jezel

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Reviewed: Sep. 23, 2009

I thought this was a really good chili. however I did think it was missing some spice. So next time I will try making it adding 1 diced jalapeno. Also drain the beans before adding them in the pot, Hopefully that will help the chili to not be too waterie. I also used ground turkey in place of beef.

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jennifer

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 20, 2009

I made this exactly as the recipe says...LOVE IT!! I almost excluded the wine so I wouldn't have to open a new bottle, but I'm so glad I didn't...it adds so much flavor and depth to the chili! Delicious with my cornbread and cinnamon/honey butter.

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Lisa

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Reviewed: May 16, 2009

Excellent! I first made the recipe exactly as written -- it was the best chili I've ever had! The wine adds a deep richness that is just delicious. I've made this recipe several times, and sometimes I didn't have all the ingredients (ex: celery, bell pepper) -- it's still good.

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belinda

Cooking Level: Expert

Home Town: Gadsden, Alabama, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 26, 2009

This is my kind of chili! Thanks for the great recipe!

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Nazira

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Reviewed: Mar. 25, 2009

Love this recipe. I've made it dozens of times, but always with ground turkey instead of beef. A hit with a crowd. Not spicy, so i have Tabasco and chili flakes at the table for people who like it hotter. Serve with cornbread. yum!

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kati

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Reviewed: Mar. 23, 2009

this is awesome, this is close to souplantation's in southern ca.

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heidi f

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Reviewed: Mar. 6, 2009

Not my favorite chili. It was good, but the red peppers added a sweetness that I'd forego in favor of a more robust, hearty chili.

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omigodshoes

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Reviewed: Feb. 17, 2009

This was my 1st attempt at making chili & it was wonderful. I changed it a little however. I used lean ground turkey instead of beef. I added white onion & sauteed the onion & celery in garlic & olive oil before putting it in crock pot. I used 1 can of black beans, 1 can of pinto, and 1 can of red kidney beans to add variety. I added 1 can of green beans, 1 can of corn & 4 oz of green chiles. I used only 2 cans of mexican style stewed tomatoes. I cooked it on high in the crock pot for 3 hours. Then served with diced white onions & grated cheddar cheese...yum!

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alishab

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Reviewed: Jan. 26, 2009

I followed Jill's advice and added the extra seasonings and the corn starch to thicken it. It was great, but a little too spicy for me! Maybe next time I'll cut back a little on the 'heat' or just follow the original recipe. :)

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goofysora

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 10, 2008

Perfect! One of our favorites and will be making this again. I added half pound of spicy sausage, large chopped onion and five cloves of garlic to the sauté mix. Also, as per the review of Jill, I added the following ingredients: 2T Garlic Powder, 1T Cayenne Pepper, 1T Salt, 3T Brown Sugar, 2T Honey, and 1T of extra Chili Powder. Oh yeah, a suggestion to thicken up the chili is to use 3T of Corn Starch with 3T Water. Served with Marie Calendar’s Corn Bread.

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kbresler

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Nov. 3, 2008

I am a vegetarian and this is so delicious made veg-style! Instead of the ground beef I used Morningstar Farms Veggie Crumbles. I sauteed the crumbles with onion and garlic. I also added some summer squash and used kidney, black and chili beans. Since I have kids and they don't like spicy things, I only used 1 tbs chili powder and that was plenty. No one else in my family is a vegetarian, but you cannot tell that real "beef" isn't used. Thanks for the great recipe!

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corysgal

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

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Reviewed: Oct. 28, 2008

This is the first chili my kids have ever eaten. I was a little wary at first about adding the vinegar and red wine, but wasn't able to taste either once the flavors came together. It had a nice, mild flavor, so if you like it hot, you'll want to add your own heat. Only changes I made were to add only 2 cans of beans and 2 cans of diced tomatoes. Thanks for a great simple chili recipe!

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jrb

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2008

Best ever, and don't change a thing. Great flavour and bit. You can't improve on it!!!!enjoy

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MARLENE VANKATWYK

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Reviewed: Oct. 2, 2008

This was really good, just enough spice and heat. I did some adjustments. I used red beans instead of Kidney (personal preference) and did 2 lg cans of tomato sauce and 1 large can diced tomato's w/chiles, but added spices as directed. I left out the wine, again personal preference. will keep intial recipe, thanks.

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Denise

Cooking Level: Expert

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Reviewed: Sep. 21, 2008

Normally I use the recipe titled "Slow-Cooked Chili" which we all love in the house and I tried this one for a change of pace. For this recipe I omitted the beans, and at suggestion from other reviewers added garlic and onion, used tomato w/mild green chiles. Cooked in a crock for 8 hours on low. It turned out quite bland. It does need extra kick and heat. If there is a next time I would add about 1/4 tsp cayenne. Not sure what else but it does need something. I may go back to my other recipe and add the cumin and red wine +rw vin to that one. It didn't work out for me but ty for the recipe.

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