Reviewed: Apr. 28, 2012

Easy, quick and hot enough for even my slow burn snob friends!

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Reviewer:

COOZ

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Cooking Level: Beginning

Living In: Southington, Connecticut, USA

Reviewed: Jan. 24, 2012

I love this chili. I add extra kidney beans and corn. Since I am a weenie, I leave out the habaneros. ;)

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Reviewer:

Kerry

Reviewed: Aug. 17, 2011

My family LOVED this!! I made a few changes though: I cut the recipient in half and made it in the crockpot. I used one can of diced tomatoes with green chilies and one can of diced tomatoes in chili sauce (it was all I had on hand) I also used only 1 can of Chili beans in mild chili sauce and a can of corn in place of all the beans (I'm not huge on beans) I didn't have habenaros, so I used jalapenos instead (diced and most of them I removed the seeds, I did leave a few seeds). This chili deffinatly packed a punch!!! Even the 6 yr old liked it ( she loves spicy food) my boyfriend couldn't get enough of it and was sad there wasn't more leftover for lunch today. Deffinatly going to keep this and use again!!!!

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Reviewer:

aamccall21

Cooking Level: Intermediate

Home Town: Clarinda, Iowa, USA

Living In: Maryville, Missouri, USA

Reviewed: Mar. 19, 2011

This is the best chili recipe! We love spicy food, so this was a good find for us. I serve it with the suggested shredded cheese and sour cream, as well as sweet corn bread. I often add sweet corn to the chili as well. Thanks so much!

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Reviewer:

Kristi

Cooking Level: Intermediate

Home Town: Portage, Indiana, USA

Reviewed: Feb. 11, 2011

The only adjustment I'd suggest is cutting the black pepper in half. It overrides all of the other flavors too much.

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Reviewer:

Motty Mott

Reviewed: Feb. 7, 2011

Excellent recipe! I made this for a Super Bowl Chili cookoff and won the contest! I halved the recipe but still used three cans of beans and it was perfect size for my 5-quart slow cooker. I followed the advice of other reviewers and used some jalapeno in place of habanero - it had the perfect amount of spice! I also used chipotle-flavored salsa and put one chipotle pepper in the chili; the flavor was subtle but it really added to this recipe. I used all low-sodium or "no salt added" ingredients for this, and only about 1/4 of the taco seasoning and it didn't come out too salty. I highly recommend this recipe if you want a really hearty, dinnertime chili with a kick.

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Reviewer:

LashGal

Cooking Level: Intermediate

Reviewed: Feb. 1, 2011

Love this recipe, and have gotten a few compliments on it too. The changes I've made are to use jalapenos rather than habaneros, no taco seasoning, add some cayenne pepper and use only 2 cans diced tomatoes. I've also made it with ground turkey, not beef.

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Reviewer:

BRIANWELSCH

Reviewed: Dec. 22, 2010

I absolutely love this recipe. It has the heat that I expect and want in a chili. It also has a lot of flavor to compliment the heat.

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Reviewer:

kretsch

Reviewed: Oct. 17, 2010

I followed the recipe pretty closely and it turned out great! It's spicy, but it's not face-melting. I improvised and used ground turkey in place of ground beef, added a can of light red beans, added mild (vs. hot) salsa and used low-sodium taco seasoning. But those are the only changes I made...this is a fantastic recipe!

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Reviewer:

Heather

Cooking Level: Intermediate

Living In: Jackson, Michigan, USA

Reviewed: Oct. 16, 2010

I just have to say that this chili recipe tops all chili recipes that I have tried. People ask me to make this for upcoming events, and disappointed when I don't bring it. It's easy to make with mixing all the ingredients together. I think I will make this today, in fact. Cheers! Oh, one more thing. I swapped out the 4 habaneros for 2 jalapenos and it was plenty spicy for my guests. This time, I will try one Haba and 2 Jalas and see if this is tolerable.

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