This is my favorite chili to make. I am usually not cooking for a crowd, so I halve it when I make it, and have leftovers for a while. I don't find it too sweet, but I also don't use hickory BBQ sauce as recommended. I live in Kansas City, a local BBQ joint mecca, so I use locally-produced Arthur Bryant's sauce when I make it, which is unlike most mass-produced sauces, and not at all sweet. It's an acidic, vinegar-y/peppery sauce with bite. I also slightly decrease the chili powder, because of the bite you get with Bryant's sauce. I sometimes use tomatoes with diced jalapenos (RoTel-style), as well.
Was this review helpful?
0 users found this review helpful
This is my favorite chili to make. I am usually not cooking for a crowd, so I halve it when I...