Reviewed: May 16, 2010

I didn't follow this exactly but it was a good starting point. I cut back on the chili powder a little and added a couple jalapenos, and added a bottle of Old Rasputin Russian Imperial Stout and a bit of salt. After putting in the basil, oregano and cumin it seemed to be a little bitter (mostly because of the cumin I think) so I added a little brown sugar to sweeten it up. Tossed in a couple bay leaves and let it simmer a while. The result was very spicy but quite good. I used this recipe to experiment with instead of some other fine looking recipes on this site mostly because I didn't want to use "fake meat" I don't think a bean based dish needs that if done right. A good recipe that seems practical to add your own twist to.

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3 users found this review helpful

Reviewer:

Chef Dad

Cooking Level: Intermediate

Home Town: Binghamton, New York, USA

Living In: Oakland, California, USA

Reviewed: May 1, 2010

this is excellent....made a huge batch for my husbands lunch during the week..He loved it thanks for sharing

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1 user found this review helpful

Reviewer:

ja 9

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Reviewed: Mar. 24, 2010

My first attempt at chili and this turned out wonderful. I used 3 tablespoons of chili powder, and instead of mushrooms, I used celery. Awesome taste, very filling!

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5 users found this review helpful

Reviewer:

Tiffany

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 14, 2010

Great! Threw it all in a crockpot and cooked it 9 hours.

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11 users found this review helpful

Reviewer:

ValleyGirl

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

Reviewed: Feb. 24, 2010

This chili was excellent, and got rave reviews from everyone who tried it. The only thing I did differently was to drain and rinse the beans, and then add chicken stock (to reduce the sodium, which would have been upwards of 5,000mg). I would also like to note that the recipe as is created about eight servings (which fed six people), so take that into consideration when planning your meal.

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2 users found this review helpful

Reviewer:

Katrina Leigh

Cooking Level: Beginning

Living In: Dallas, Texas, USA

Reviewed: Feb. 20, 2010

Good recipe. Agree with other's substitution of zucchini for the carrots. Not quite hot enough for my taste, will probably add more chili next time.

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Reviewer:

cakyc

Reviewed: Feb. 9, 2010

Delicious! Personally, I don't like mushrooms, so we took those out. Other than that, we followed the recipe exactly and it was fabuulous! Made for some good Superbowl food (pretty sure the food was more popular than the game!)

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2 users found this review helpful

Reviewer:

Jaime

Reviewed: Feb. 7, 2010

I tripled the amount of cumin and chili powder. I also added celery and omitted the corn.

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Reviewer:

Jen

Reviewed: Jan. 25, 2010

just made this for my sister and her vegetarian boyfriend-- huge hit. I didn't measure anything, just added vegetables/spices to taste. Also added a hefty portion of meatless ground beef, some pickapeppa hotsauce, a can of tomato paste, and a few tablespoons of finely chopped cilantro (which I would DEFINITELY suggest as for a remedy to the something-is-still-missing sensation.) overall, absolutely delicious and easy recipe. Try with the "healthier grandmother's buttermilk cornbread"-- sooooooo good.

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2 users found this review helpful