Reviewed: May 3, 2013

Easy recipe to follow and the chili did taste almost exactly like Ike's!!! We grew up in Tulsa and have been looking for years to try and find a recipe to taste like Ike's. I added pinto beans to it and I served it with elbow macaroni, since I love Ike's 3-way chili, and shredded cheese. I had to add some extra chili powder, just like I do at Ike's, and it was delicious. My grandaddy always got onions on the side with his and next time I'll cut up an onion to eat with it, too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jamie

Home Town: Tulsa, Oklahoma, USA

Living In: Highland Village, Texas, USA

Reviewed: Jan. 23, 2013

Am I the only one to notice that the photo for this recipe shows beans in it? Thank goodness there are no beans in the ingredient list. A very tasty chili and after the leftovers were refrigerated for 4 days even better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Patty

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Dec. 13, 2012

This was a great recipe but I sauteed a cup of chopped yellow onion with 3 cloves crushed garlic in a seperate skillet and added it to the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mmouchette

Reviewed: Sep. 27, 2012

The hubby is allergic to tomatoes and beans, so I was so happy to find this recipe and finally be able to make him real chili! We served with elbow macaroni and it was great. I would've liked maybe just a little more spice and a little more liquid, but that's easily adjustable. I also think it would be yummy with ground beef, so I think we will try that next time. Overall a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aforementionedthoughts

Cooking Level: Beginning

Reviewed: Jul. 1, 2012

My first time making a chili that wasn't tomato based. I did add kidney beans at the request of others and was glad that I did. The chili was very filling and flavorful.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

goldenladym

Cooking Level: Beginning

Reviewed: Jun. 5, 2012

This is a true chili recipe. You can add dried chipotle, and some diced up seeded jalapenos for an added layer of flavor and heat, and some smoked paprika for more reddish color. But the flour as a thickening agent really help bind all the flavinoids, and ground cumin a must.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jimmy Cracks Capricorn

Reviewed: Jan. 18, 2012

Have been making this chili for mumblemumble years and it's always a hit. My husband always took this on his hunting and fishing trips with his buddies so I've been asked for the recipe MANY times. Last time I made it with venison which was also excellent.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

traynorandprice

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Reviewed: Jan. 13, 2012

I found this recipes years ago in a magazine. Made it for years ,then lost recipe. We always loved it. I am so happy to find it again. It does need to set in fridge overnight . top with a little sour cream & cheese This is real chili. Try it ,I bet you will love it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Peggy

Cooking Level: Expert

Home Town: Warren, Vermont, USA

Reviewed: Jan. 3, 2012

I have tried this recipe as written and a second time with modifications. Roast is expensive, so I fried 3 lb. of 90% lean ground beef and left it undrained in lieu of the roast cubes and the olive oil. I used 3/4 tsp garlic powder instead of garlic cloves. I also added about 1 tsp of onion powder to further enhance the flavor of the meat. Before the last 30 minutes of simmering, I covered the mixture with American cheese slices, which melted nicely into the sauce. Because I am on a low carbohydrate diet, and in order to make the chili go farther, I add drained canned green beans (lower starch than kidney beans) to the leftover chili before warming it up. I will be making this recipe a lot. My compliments to the person who posted it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

timmysdad

Reviewed: Jan. 1, 2012

I found this one of the best chili recipes yet. I like the TX style of chili with modifications. I have to have beans. I just like beans in my chili. I followed the recipe quite closely with the following modifications: 1) Substitute corn meal (masa) for flour 2) Add 1 diced green pepper 3) Add 2 medium white onions (diced and sauteed in olive oil prior to adding to the pot) 4) Add 1/3 to 1/2 cup fresh cilantro (finely chopped) 5) Add 1-6 oz can of tomato paste 6) Add 2 seeded jalapeno peppers (finely chopped) 7) (optional) Add 1/4+ tsp cayenne pepper to taste I also had to use about 30 oz of beef stock. I bought 2 boxes of College Inn brand, which comes in 16 oz boxes. But just to be clear, I tasted the chili prior to adding anything extra, and it was quite good just the way it is.

Was this review helpful? [ YES ]
1 user found this review helpful