Reviewed: May 4, 2012

I spent years working as a cook in a restaurant that specialized in both green and red chili, and this is awfully close to the recipe that we used. Couple differences: use white pepper instead of black, add a small can (maybe 6 oz) of golden corn, and add about a Tbsp of chopped garlic to the beef for a the last few minutes during the browning process. Excellent recipe, and nearly foolproof.

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Reviewer:

mattyg

Reviewed: May 4, 2012

This one is a non-starter. At 6 servings the yield here is 2-3 oz meat per serving and 7-8 oz of beans per serving.

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Reviewer:

billw

Reviewed: May 4, 2012

I don't know what the people did that state this dish has no kick? I think they have no tastebuds! I love my chilli hot and this certainly has a huge kick and plenty of flavour, very tasty indeed. I stuck to the recipe here and it was lovely, next day was even better. TIP. For those that found it had no kick. Throw out your old chili powder and buy some new chili powder - it can lose all its heat and flavour when stored for a month or more! D'uh! (Thanks Wendy this is a lovely recipe)

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Reviewer:

The Gnome

Cooking Level: Expert

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Bath, Somerset, England, U.K.

Reviewed: May 2, 2012

It was just too bland to me. Won't make again.

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Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

Reviewed: Apr. 23, 2012

Really good chili, just a little soupy. I took the advice of one reviewer and made it a bit more spicy and everyone loved it. Also tried adding the cornstarch to thicken it up, but it wasn't nearly enough. Might add less liquid or add more cornstarch next time. I also used ground turkey. Try this with the Mexican Cornbread recipe!

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Reviewer:

RebeccaW

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Mar. 4, 2012

This was loved by the whole family. I though it was spicy enough using the exact spices listed. I used 3 different kinds of beans and skipped the vinegar. I also added a bit of brown sugar to tame the kick. Served with sour cream, onions, and shredded cheddar. YUM.

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Reviewer:

ashurtz

Cooking Level: Intermediate

Reviewed: Feb. 20, 2012

Really good. Can use this recipe whenever chili needed. used TURKEY - still good.

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Reviewer:

Yo Mama

Reviewed: Feb. 12, 2012

I made the recipee for 12. Received three persons for dinner. With Michele and I we were five. Laid the chili on a bed of rice. They loved it. And we have four frozen recipients good for three to four persons each. Great recipe.

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Reviewer:

Jacques Pilon

Reviewed: Feb. 12, 2012

I made this without changing anything and we both loved it. And my girlfriend is a picky eater! I have a good vegetarian chili I make but from now on, this is my go to recipe.

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Reviewer:

spolley

Cooking Level: Beginning

Home Town: Evansville, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Feb. 5, 2012

The longer you cook it the better! I strongly suggest nothing less than low for 8 hours. High on 6 leaves the meat too tough to taste like authentic chili

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