I'm pretty sure I've tasted this before. I definitely recall drawing out a couple of strange ingredients from a person who had the best darn chili I've eaten in quite a while.
I tried to keep it as close to the receipe as possible, without overflowing my 3 1/2 Qt slowcooker. I reduced my amount of beans to two cans drained and the sirloin beef was a little over 1lb, since 3/4 lb is a rarity at the store.
I also used almost one chopped green pepper, 1 onion instead of two, Stella Belgium beer, 2 large chile peppers (which may have taken the place of 4). I also forgot, but added 30 mins later into 10hr low cook, 1 tsp of Better than Bullion Beef Stock (no water).
This is the 2nd chili recipe I've tried from this site, and have to say this is definitely unique and complex, and quite yummy. The first was just so boring, it tasted like cafeteria prison food.
It's very good as-is, but I'll be attempting with 1/4 packed brown sugar and draining/rinsing the beans and browned meat. It was just a tad too oily, even though I drained, and just a tad too sweet.
Kudos to the originator. Love the hot and sweet.
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I'm pretty sure I've tasted this before. I definitely recall drawing out a couple of strange...