I love making chili..period. This recipe was super flavorful and super easy to put together. I used 1 pound lean ground beef and added some leftover ribeye because, what the Hey I hate to waste good meat. My beer of choice was a Michelob Ultra with Lime and I only added 3/4 & a half cup of broth. I'm not a fan of really brothy chili. Black beans instead of red because that's what I had on hand. Overall, this is great and should be better tomorrow.
My husband and I both loved this chili! I doubled all ingredients except the salt and beer. I used Budweiser but would like to try with one of the more flavorful Irish beers mentioned by another reviewer.
I added a rib of chopped celery, 1 pound Italian sausage without the casing, tablespoon chopped jalapeno, and another can of beans after I mixed it all together, as it was a bit soupy.
Instead of ground beef, I used 20 oz. ground white turkey. For the beans, I used 2 cans Bush's chili beans with medium sauce and 1 can black beans, rinsed. For tomatoes, I used 2 cans chili flavored and 1 can petite diced.
I increased simmer time, about 30 minutes.
If I make again, I will omit the added salt, as the canned ingredients and broth had salt.
Even better next day; keeper recipe!! Thx!
I just started counting calories, so I was searching for a yummy, healthy and low cal recipe. I followed the directions exactly except I cheated and did use ground sirloin. I understand it may have made it a bit more fattening, but I am skeptical of pre packaged meat. I like to get my meat and look the butcher in the eye! I was not impressed when I had a bowl for dinner right after cooking, BUT the next day, after the juices had soaked in, it was VERY GOOD! Also, I like a little heat and I added about four drops of Crystal hot sauce. I will make this again, because it really was easy. For my beer, I added a bottle of Bud Select. I froze most of it, and fully expect that to enhance the flavor even more!
I think this is a great base chili recipe. Everyone has their own idea of what chili should be, so start with this and make your changes accordingly. (thick/thin, spicy/not so spicy) Thanks for the recipe.
Easy and good. I double it so we can have lunches the next day. I double everything except the beer and broth. I use a hearty stout.
I read the reviews and doubled the meat and the beans and not quite doubled the spices. That way I used the liquid they specified. I also used a hearty porter bear. If I am using bear for cooking, then I want something with flavor and I think the dark, breadiness of this beer really helped. I also got everything boiling and stuck in the oven at 300 for an hour and then added the cornmeal. But, the magic was in the lime juice. I used maybe 2xs as much as 1 tlbs. But, it was really delicious.
This is very runny. I made adjustments as I went along and read some of the other reviews. I omitted the beef broth, used an entire pound of lean beef, doubled the spices but not sure of exact measurements as I kept tasting and adding. I ended up adding a couple of small dried pequin peppers for more kick. I used a dark German beef I found in my garage fridge but forget the brand. It turned out to be an okay basic chili. But it needed some serious revisions.
I followed the recipe pretty close. The package of 95% lean ground beef was one pound so I used it all. I like hot chili so I added a finely chopped jalapeno. I thought it was quick, easy and delicious. I didn't drain the beans. Maybe there is some nutrition in that juice.
This is very easy and quick to prepare. I prefer my chili much thicker, though. This was very soupy, and that was with adding only about one-half of the beef broth, and letting it cook an additional 30 minutes. The flavor was okay, but nothing special. I added an additional 1.25 cup of red bell pepper, and after tasting it, a tablespoon of ancho chili powder, a couple teaspoons of sugar, and a couple of teaspoons of unsweetened cocoa powder. Were I to make it again, I use only half (at most) of the liquids called for in the recipe, as well as adding the spices I mentioned above.
This is my go-to chili recipe. I sort of agree with Hawrmc, you can't change everything about a recipe and then say you don't like it. I don't technically change it. The can of tomatoes it calls for just happens to be a variety from Kroger with Jalapenos mixed in (I'm from the SW, what do you expect) and where it calls for beer, I add a beer with some flavor, KIllian's Irish Red. (I don't consider Budweiser to be actual beer) The Killians gives this a really great depth of flavor. I have tried other beers such as noble pils and October fest but neither of them had the same flavor. I have made this recipe at home and also over the campfire at Yellowstone it is super easy, always tastes good and never goes to waste.
I'm tired of people changing the whole recipe then rating it three stars.. If you change the recipe, you shouldn't rate this one!!
Definitely needs quite a few additions - up the beef and spices and added in a little cayenne for a kick. We also used corn and black beans and finished with light sour cream and cheese. Shiner Bock complemented the taste nicely! Good base recipe and its quick for a weeknight.
After reading other reviews, I omitted the beef broth, added extra garlic, and used Rotel original tomatoes instead of plain. Cilantro would have been nice but didn't have any so next time. Otherwise followed the recipe pretty much. We both enjoy with shredded cheese garnish.
Used 2 amber beers (skipped the beef broth), added a jalapeno, added chopped green chili, upped to 1 pound of meet, simmered for a lot longer, and added a cup of water. I definitely should have used beer i liked vs, beer that was in the cooler. The lime smoothed out the taste very well. It was tasty but i don't know if it's do it again.
We really liked this recipe..especially because it didn't take that long to make it. We added a lot more of the spices and added tobasco and others to make it a little more spicy.
very favorful and easy to make. i used lamb instead of beef, fresh tomatoes, and added corn and allowed to simmer for 45 min to thicken. will deffinately be making again since hard to please chef/boyfriend said best chili he ever had!
I tweaked this after reading the reviews and was happy with the results. I doubled the meat, cumin, chili powder, garlic, and red pepper flakes. I forgot to buy cornmeal, so I just crumbled some tortilla chips into the pot. Served over rice and topped with cheese and sour cream with corn mini-muffins on the side.
Much too thin and watery. Next time I won't use the beef broth; it's not usual in chili anyway. We don't care for the "cornmeal as thickener." I used a minced jalapeno rather than chili powder, and added fresh cilantro. Might try chipotle next time. It's a good beginning, but needs a lot of additions to make it great.
It's a rainy April Day, so thought I would try this chili. My husband and I thought it was pretty good, and I will make again. Changes I made: Used 1 lb of ground turkey, didn't use the beef broth; added red pepper flakes; used masa harina as the thickener and used black beans & Great White Northern beans. Also, made the quesadillas.
LOVE THIS! both my 2 year olds love it and so does my 8 year old
I, like some of you, did not use the beef broth. I also used canned dices tomatoes in place of some of the tomato sauce. This was fantastic. I can't wait to try it with turkey meat and see if I can lower the fat even more. This will be made regularly in the winter months in my house.
This is a solid chili recipe and has found its way into my rotation of regular recipes. Like others, I made a couple of minor changes, which I do to every recipe. 50% more beef and some chili/garlic sauce for more heat. It works well on my low-calorie diet too.
This was really good, easy to make, and went together fast. I doubled the ground beef and omitted the beans. I added 1 (14 ounce) can of white hominy, 3 Tbl of tomato paste and 1 chipotle pepper. I also simmered longer that the recipe called for, until the chili was nice and thick. This was delicious served with corn muffins.
I made only a few changes to this recipe. 1) I didn't have quite enough chili powder, so I added a bit of chipotle chili powder and paprika to round out the taste. 2) I added about 1/2 tsp of ground coriander and about 1/4 cup of chopped fresh cilantro. 3) I used a 12oz Guinness Draught instead of the suggested beer. 4) I added an extra tablespoon and a half of cornmeal because I wasn't satisfied with the consistency after just one tablespoon. With those changes, anyway, this was a flavorful and pleasant chili. Having used the chipotle powder, it had just enough heat going for it and the cilantro added a nice touch to go with the lime juice. We'll make this again.
I made this last night to serve for tonight...but I tasted it last night. It tasted good BUT I made a few changes. I hadn't even read the reviews, but it seemed really watery so I halfed the beer and broth amounts, and doubled the corn meal and salt amount. It had a good flavor, but not much heat, which is fine for my 3 year old and great uncle, LOL. If you decrease the broth and beer-- I think its a flavorfull chili, but isn't very spicy.
I like soupy chili but, like most of the reviewers, made a number of changes;therefore it seems most reviewers rated the recipe based on their changes, not the original recipe. I'd say the original recipe is poor at best. The number of stars should be based on the recipe as printed lest the original author may think they did well.
Was an ok recipe but there are many more great chili recipes that I would rather make.
I thought this tasted pretty gross, I won't make it again. O.K. for family night...no guests
Very easy and very good! Don't add all the beef broth unless you really need it, which I didn't. I also let it cook down longer than the recipe called for. I added a small can of niblets corn, more cumin and more chili powder. Definitely a keeper in our household!
I came online and read the reviews before I made this last night. My boyfriend, his father and sister LOVED it and gobbled it all up!! I doubled up on the meat, added extra garlic, red pepper flakes; I used a packet of beef broth mix instead of a cup of broth. I also took one reviewers advice and had a few sips of my Sam Adams before I added it to the recipe. I also drained the tomatoes before adding, and used 2 tsp of cornmeal. It made the chili hearty and robust (not watery at all.) I served with shredded cheddar on top, and I made quesadillas as a side dish. Yum, Yum, Yum.
I took some of the advice here about upping the spices and the meat and using two kinds of beans; I also did not use the beer and instead used more broth. It was AWESOME. I made an additional batch to freeze after the first one ran out because my husband and I were both nuts about it. Fabulous!
Yummy! This is a great dish for those cold winter nights.
I make this recipe regularly, but I add a pinch of cayenne pepper and double the amount of cornmeal, to thicken it a bit more. It makes a great weeknight meal with cornbread.