I made this Sunday/Monday and I will preface this review by saying that my only exposure with this style of 'chili' is via the frozen Skyline 2-way microwavable meal and a "Cincinnati Style" chili dry seasoning mix. However, I enjoyed both of those and wanted to go fresher.
I made the recipe as-is, with the only change being to portion size. I boiled Angus 85-15 beef as directed and let it sit overnight to solidify the fat. I also pre-mixed all of the dry ingredients and pre-chopped the onions to make it easier to dump everything in a slow cooker on a workday morning. We don't care for the consistency of onions in my house, so I used a food processor to very finely chop the onions and garlic together, using the vinegar and worchestershire sauce to help.
Overall, I liked the flavor, but not the wateriness. Next time, I will follow what some others did and just rinse the beef in a colander or wire strainer. Then I will probably use reduced sodium beef broth to add as much liquid as needed. I will also fresh-grind the cloves and allspice berries just prior to adding, instead of cooking them whole. The flavor was lacking something (based on my limited experience disclaimer at the top), so I will work on it next time. 4 stars from me. Thanks for reading.
Was this review helpful?
2 users found this review helpful
I made this Sunday/Monday and I will preface this review by saying that my only exposure with...