This was quite tasty, albeit a quite simple chili recipe. I made it exactly as written, using 93% ground beef, dark red kidney beans, and sea salt to taste. One complaint, though, is the "2 quart saucepan" - I found that to be too small. The recipe didn't say whether to drain the beans, but I drained (but not rinsed) one can, then wondered if there would be enough liquid in the chili, so left the other undrained. The chili almost filled the saucepan, and while cooking, it leaked quite a bit of liquid through the saucepan's cover. I think even if I'd drained both cans of beans, some leaking would have happened. A bigger saucepan is necessary, I think. This made three fairly big bowlfuls for me. The spices were basic (and not very hot, to my taste). Still for such a simple recipe, I thought the proportions of ingredients worked out nicely. As is usual with chili, I thought the reheated leftovers the next day were even better (and thicker). For a quick-and-dirty, mild chili recipe, I think this is a pretty good choice.
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This was quite tasty, albeit a quite simple chili recipe. I made it exactly as written, using...