Chili con Carne

  • carolfitz Posted: 01/24/11
    Worthy of a Special Occasion

    We held onto the Jan/Feb 2010 article on chilis and pulled it out this weekend. Usually we'll follow directions the first time around, and that was pretty much the case with this recipe. We used the "fresh" plum tomatoes you can get in January and this seemed a big waste of time & effort. And we really needed to add about 1.5cups of beef broth. Disappointing results.

  • wonderwab Posted: 01/13/10
    Worthy of a Special Occasion

    I followed this recipe line for line, and found more than a few problems with it. 1)It's expensive: the cost of the beef, the poblanos, and the 13 tomatoes all add up. 2) It takes a long time and is labor-intensive: total simmer time: 1.75 hours, not including prep time. 3)It's bland! After all the $ and effort, it had no flavor. We had to add hot sauce to eat it. Bleh!

  • bwillia2 Posted: 02/01/10
    Worthy of a Special Occasion

    Used an additional chipotle pepper and added a cup of beef broth. Thought it was great!

  • MegRosten Posted: 01/29/10
    Worthy of a Special Occasion

    I must say, I usually LOVE cooking light recipes. This was such a dissappointment. I had been searching for a good Chili Con Carne (Texas Chili) recipe and I was very excited to see it in the new issue of cooking light. This was just terrible though and I followed the instructions to a tee. It was SO bland and had no deapth of flavor at all. We did some MAJOR altering in the end, just to make it edible. No way I was just throwing that big pot of EXPENSIVE chili out. My advice: Keep searching, this recipe leaves much to be desired.

  • JaneneRenee Posted: 01/14/10
    Worthy of a Special Occasion

    We thoroughly enjoyed this - no beans was a change, and that also made it better for my diabetic MOL. I admit, I had to alter it due to grocery limitations: Used pork shoulder (a sugg. alternative in the mag), and 4 pasilla/2green bell peppers, since there weren't any poblano. I was willing to sacrifice some texture differences to avoid the time and mess of peeling and seeding tomatoes and instead used 1 28oz can whole peeled plum tomatoes. The recipe does take some time, but I found it to be mostly hands-off. Needs corn bread on the side!

  • aicali Posted: 03/24/10
    Worthy of a Special Occasion

    I bought a 3.5lb roast and used 2/3 for the beef and guinness stew for a St. Patty's potluck (which was delicious by the way). So the other third went to making half of this recipe. After reading the other reviews and the article itself, it did seem like there was some liquid missing. I added 1 can of beef broth and half of a guinness for my half recipe and added them after cooking the onions. It was delicious. Instead of using a spoon I used tostitoes scoops. This could easily be served as an appetizer for a game potluck. Yum!!!!

  • mariannette Posted: 01/17/10
    Worthy of a Special Occasion

    I prepared this recipe in a slow cooker (8-10 hrs) *added about 1 cup of beef broth to the recipe and 1/4 cup dark beer to intensify flavor! * added 1/4 cup masa harina about 1 hour before cook time was up *added broth as needed while the chili cooked ***Be sure to braise the beef VERY well. It really intensifies the taste of the finished dish.

  • camillethecook Posted: 01/19/10
    Worthy of a Special Occasion

    I made this last night, and it was just okay. It was pretty bland, and I was surprised because I had made it the day before, put in fridge, and reheated, so I thought the flavors would blend a bit more. I even added extra chipoltle peppers, and nothing. I have had very good success with Cooking Light recipes, but will not be making this again.

  • peglovesjer Posted: 01/17/10
    Worthy of a Special Occasion

    I made this for my hubby lastnight... I think he fell in love with me all over again. I served it with tortillas and salad. It was super yummy... an impressive dick.

  • montooth Posted: 01/12/10
    Worthy of a Special Occasion

    It was somewhat time consuming to make, but it had good flavor and my family enjoyed it. I thought there was perhaps a mistake in the recipe, as no additional liquid was specified, as the other recipes and the article indicated was a vital part of chili making. Anyway, I added a can of beef broth and liked the results.

  • kashbrow Posted: 01/09/10
    Worthy of a Special Occasion

    This was excellent, as in crazy good. I served it at a football party and everybody talked about it for days. Imagine all the flavor of chili but with big chunks of steak, juicy on the inside; all carmelized and browned on the outside. Incredible. This will be my go to recipe for any winter get together. It is probably too time consuming for everyday but it is not hard so if you are going to be at the house all day, it is do-able. If you like to putter around the kitchen all day, like I do, you will love it. I did make a couple of adjustments. I thought messing with fresh tomatoes was a complete wast of time. Save the fresh for bruschetta, etc... I used two cans of diced, mexican style; one with juice and one without. I also thought just one chipolte was way not enough. I used three and did not rinse or seed any. I thought thay produced the perfect amount of heat. One more tip: I had no trouble finding the poblano peppers but if you do, a good substitute would be 6 green bell peppers and 2 seeded jalepenos. Enjoy!

  • MLighthart Posted: 02/06/10
    Worthy of a Special Occasion

    Just the right amount of heat. Very good flavor. A big hit with the family! This one goes in our recipe file.

  • JIMMIC Posted: 01/17/10
    Worthy of a Special Occasion

    This wan not good. We have made many other Cooking Light Chili recipes that were much better. We needed to add beef broth so it would have some moisture.

  • danielb6752 Posted: 02/06/10
    Worthy of a Special Occasion

    haven't eaten it yet but the recipe is definitely missing some ... lubricant. i didn't have any beef stock onhand, so in went a bud light. also, the onions were tricky to cook without a little more oil - the flour had caked onto the bottom of my pan from the meat browning.

  • mahgni Posted: 02/22/11
    Worthy of a Special Occasion

    I made this recipe substituting bison for the beef. The whole family loved it!

  • KriArg Posted: 02/15/11
    Worthy of a Special Occasion

    I made this dish for the first time last night for dinner. My family found it to be very delicious! I did however modify the recipe a bit. I added two cups of water, and a chicken tomato bullion cube (ratio is 2 cups water to one cube). I also served it with both corn bread and tortillas. I will definitely make this recipe again.

  • lynnmarlyn Posted: 06/15/11
    Worthy of a Special Occasion

    Very delicious. I added a can of black beans

  • JackHunt3801 Posted: 02/06/12
    Worthy of a Special Occasion

    I agree with most other reveiwers that this is solid recipe, but needs a few adjustments. Like another reviewer I used a 28 oz can of Italian style plum tomatoes with puree plus enough water to empty the can. I also added extra cumin and some chili powder and would consider next time replacing the 1 tbl dried oregano with 1 tbl chili powder. With the unrinsed chipotle pepper, the heat was about right. I did not add any extra salt because I used processed ingredients which contain salt. I served it with my wife's corn bread and pinto beans at our Super Bowl dinner party.

  • hacktrose Posted: 06/05/13
    Worthy of a Special Occasion

    Lots of work, wasn't too impressed with the result. It's more like a spicy beef stew than a chili. Cooking Light has much better chili recipes than this.

  • astadem Posted: 01/25/13
    Worthy of a Special Occasion

    I have made this recipe several times now. The only thing that I change is that I do not rinse or seed the chipotle pepper. It is delicious! This is what we make when Minnesota winters start to get us down. I see a few others added broth or water. The tomatoes release their juices and this isn't necessary. This is a very thick stew but I would not change a thing. It works great with tortilla chips. Yummy!

  • smiths37 Posted: 09/04/13
    Worthy of a Special Occasion

    I cut this in half and it's not a ton of food for 4 people... It is also a lot of work. I wasn't sure what exactly would be coming to a simmer once you saute the onions and add the rest of the ingredients. I added 2 cups of water and a beef bouillon cube to mine. After about 50 minutes, mine was starting to dry out so I added another 1 1/2 cups of water and then the poblanos and simmered for another 30 minutes. I also stirred in my chipotle (not seeded or rinsed) at that time too. I am not sure why the other reviewers say that it was so bland because mine was really spicy, even after adding sour cream and cheese. Definitely not complaining about the spice though! The meat turned out really tender. I do agree though that it's more like a spicy beef stew than a chili.

advertisement

More From Cooking Light