This was a GREAT base recipe to build my idea of the 'ultimate' chili recipe upon.
Much like the other reviewers, I tweaked this recipe to my own tastes. Here is what I did:
I browned my ground beef, then added it to a large pot with 4-15oz cans plain tomato sauce and 2-12oz can V8 low-sodium veggie juice. In the pan I browned the beef in, I then browned 2Tbsp minced garlic, 2Tbsp chopped green chilis (canned), and a chopped sweet vidalia onion, omitting the bell pepper (not one of my favorites). To the tomato mixture, I omitted the garlic powder (since I already added minced garlic at the beginning), added 1/2 tsp ground coriander, 1 Tbsp paprika, and instead of the 1/4 cup (4 tablespoons) of regular chili powder, I doubled the amount (we like a very stron chili!) and changed the proportions to 6 Tbsp regular chili powder, 1 Tbsp Ancho chili powder, and 1 Tbsp Chipotle chili powder, which gave the chili a wonderfully slightly sweet, smoky undercurrent. Oh, and I also added 1/2 cup red wine and a full bottle of lager beer to the tomato sauce. Finally, I added about 2 Tbsp fresh lemon juice and a nice big pinch of dill to the mix. Then I brought the chili to a boil and let it simmer about a half hour.
So, like I said, I tweaked everything to our tastes and preferences, but ultimately, this was a wonderful base recipe to build upon. Great mix of flavors, great amount of heat, and definitely a crowd-pleaser!
1 user found this review helpful
Oct. 23, 2007