Reviewed: Aug. 16, 2010

This chili recipe came in dead LAST (out of 14 chili's) during an annual chili cook-off this past weekend. I was extremely disappointed in the way this turned out and I followed the directions perfectly. For true chili lovers, DO NOT make this recipe, it doesn't taste like chili, at all!

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Reviewer:

luvz2cook

Reviewed: May 24, 2010

Hmmmm - curious. There is something VERY delicious about this chili. It could be that it has cilantro, my favourite herb - mmmm. But I think its maybe the combination of onion, carrot, bell pepper, and cilantro really. Its sooo good - and I made a vegetarian version to! ... Plus I didn't even have nice meaty beans like kidney beans and just used borlottis for my protein, but it was - is! - sooo good. Yum, yum, yum!

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Reviewer:

CAITHNI

Reviewed: May 16, 2010

Excellent recipe - and even better as a base to personalize to your own taste. The flavors from the carrots and celery help to make it complex, but I opted to grate (large setting) rather than chop to make a smoother texture. We made a meatless version, so for extra liquid and flavor I added a cup of beef broth. I thought red wine would be more appropriate, so I used leftover Petite Syrah rather than white wine. Finally, for an added spike of flavor, try coriander seed, oregano and sage and a 1/4 of a lime cooked with the chili rounded out all the sweet ingredients. Definitely five star, whether or not you add your own ingredients. By the way, I agree with a few other posts that it needed some more heat, so we added significantly more red pepper. Next time I'll consider adding fresh jalapeno and perhaps some cayenne.

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Reviewer:

CeeBee

Reviewed: Apr. 25, 2010

This wasn't my 100% favorite, but in all fairness, I didn't have all the ingredients. I used diced tomatoes with green pepper, 1 lb of ground beef, half of a package of chili seasoning (so it wouldn't bee to strong), left out red pepper flakes and parsley. Next time, I wouldn't use any carrot and would consider using more bacon, which added great flavor.

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Reviewer:

babylou319

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

Living In: Green Bay, Wisconsin, USA

Reviewed: Mar. 6, 2010

Very thick. Guests thanked me for the dip. Tasted OK, nothing great.

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Reviewer:

dogodigger

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Asheville, North Carolina, USA

Reviewed: Feb. 19, 2010

This was great! I omitted the celery & carrots, & added cayenne pepper, and more chili powder for some added kick. The steak sauce added a nice flavor. I love trying new chili recipes, and this is a keeper for sure!

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Reviewer:

Julannenj

Cooking Level: Intermediate

Reviewed: Feb. 10, 2010

The chili recipe I've been searching for! My husband and I aren't fans of watery chili so this thick chili hit the spot. After reading the other reviews I skipped the celery and carrots and didn't miss them. I served it over cornbread with cheddar cheese and sour cream on top-delicious! *The only change I would make would be cut the steak sauce down to 1/4 cup as the flavor was a little strong*

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Reviewer:

saj723

Cooking Level: Intermediate

Reviewed: Feb. 9, 2010

This was a great Super Bowl Chili, I also spooned some over a home made potatoe skin then added some sour cream on the bottom, and topped with some shredded mexican cheese atop...Very Filling...

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Reviewer:

reddgurl2005

Reviewed: Feb. 7, 2010

I'm giving it 4 starts but it might be my fault---I didn't hve steak sauce, so I used barbeque sauce. Turned out a little sweet that way. It was REALLY thick, which I thought was great---it is really hard to find a thick chili recipe. I added a can of Rotel with the juices to thin it up a bit. would absolutely make again!!!! PS I also used seasoned pinto beans in a can rather than kidney beans.

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