Reviewed: Mar. 7, 2012

I just made this last night, however I substituted dry beans for canned beans, and wow, what a chili this is. I am very impressed. Will def. make it again, and again and again :)

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Reviewer:

wmaousley

Reviewed: Jan. 24, 2012

This is our goto chili recipe, I've been making it for years, but have never reviewed it. I've made it both with buffalo and ground beef instead. I too use canned beans most often (I can never remember to soak the beans the night before). The only reason I'm giving this four stars is that without four or so garlic cloves and some cumin, it is definitely missing some layers of flavor. BTW I have sauteed the ground beef and put everything in the crock pot with great results.

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Reviewer:

AZWILDCAT2001

Cooking Level: Expert

Living In: Charlottesville, Virginia, USA

Reviewed: Aug. 2, 2010

The buffalo tastes excellent. This recipe could use a little more spice though.

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Reviewer:

Sausage King

Cooking Level: Intermediate

Home Town: Highland Heights, Ohio, USA

Living In: Cleveland, Ohio, USA

Reviewed: Mar. 6, 2010

This is a flavorful recipe. I added 1/2 t. of ground cumin and extra crushed red peppers. My husband loved the zucchini in the recipe. I used one can each of red kidney, black and white northern beans. It made the chili very colorful. I will share this recipe with friends.

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Reviewer:

Theresa C

Cooking Level: Expert

Living In: Callahan, Florida, USA

Reviewed: Jan. 6, 2010

Made this on the stove top rather than the crock pot due to time restraints. Let it simmer about 3 hours and it was great. My husband called it a "hearty chili" because it was so thick. I will make it again!

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Reviewer:

DAWNCO

Cooking Level: Intermediate

Reviewed: Nov. 23, 2009

I have made this a few times now and everyone loves it. I follow the recipe exactly and wouldn;t change a thing - I do add a tiny bit of sour cream in my own bowl but it is great without it. It is too spicy for my mom and a few others but this is my dad's favorite too so thanks for sharing.

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Reviewer:

Ben

Reviewed: Oct. 27, 2009

Love, love, love this recipe. I use canned beans vs. dried beans, leave out the zucchini, add 1 can of green chilis, and use the entire jar of salsa. I also put it in the crock pot in the AM on low and it is perfect at dinner time!

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Reviewer:

wavw

Reviewed: Jul. 20, 2009

Mmm, good chili! The zucchini goes wonderfully with the other flavors, I would never had thought of adding it to chili. I used canned beans, and added water to a small can of tomato paste in place of the tomato sauce. I added about a tsp. of garlic powder,(out of habit), and had to skip the jalepeno pepper,(we are spice wimps). I will be using this recipe for chili from here on out.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Oct. 19, 2008

Very good recipe. I also used canned beans instead of dry to save time. I'm not sure what chili sauce is and couldn't find it, so I omitted that ingredient. I served it with shredded cheese on top and corn chips. Very yummy. I wonder if the flavor would be any different with another type of ground meat (turkey, beef, venison, pork, etc); I'll probably be trying this recipe with other types of meat to see.

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Reviewer:

BamaHaole

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Montgomery, Alabama, USA

Reviewed: Aug. 27, 2008

This was really good - i especially liked the black beans with the recipe. I don't know if it was because the pieces of zucchini were too big, but they stayed too firm and I'll probably leave them out entirely next time I make this. A great use for buffalo meat!

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