Made two modifications - replaced the green bell pepper and jalapenos with poblano peppers, and replaced the cinnamon with pumpkin pie spice. This is one my favorite recipes. It's more stew than chili, but so delicious. The wine and spices make for a nice, different depth of flavor.
Followed the recipe except for two modifications - didn't have ancho pepper so I used a combo of chipotle powder and chili powder. And too much liquid cooked off so I added a little bloody mary mix that I happened to have. Used that instead of water to not thin out the flavor. Taste along the way! I served at a dinner party and it was a hit.
I started adding butternut squash to chili to get more veggies into the picky kids. Using frozen pureed squash is much easier and the kids don't detect it in the chili. I've found I prefer chili with the squash, which was a surprise.
This reminds me more of a Northern African stew than a typical chili. The layers of flavors are delicious. I agree that it is much, much better the following day. I made it as per the recipe and wouldn't change a thing. The 1/8 tsp of cinnamon may seems too strong at first, but it really adds warmth and interest after the many strong flavors begin to mellow. I served with warmed yellow corn tortillas. It was a delicious combination.
Made this last night and it was a hit. I made it as stated except for I used regular chili powder instead of the ground ancho chili. Its a nice change from regular chili. It will be made again!
Just great!!! I read the reviews and left out the cinnamon. I don't like green peppers, so used red and substituted black beans... This is a keeper!
This is best when made a day ahead. After making the chili last night, I thought the taste was interesting and different, but wasn't sure I'd want to make it again. However, overnight the flavors mellowed, melding together, and when I had leftovers for lunch today, WOW! It was really tasty, and I do plan to make it again. I substituted nonfat Greek yogurt for the sour cream and omitted the cilantro as I don't care for it.
Insanely good!! Definitely a lot of prepping for this dish but was well worth it. I liked the "different" taste the dish had from the cinnamon and other spices...it brought a richness to the food...
This was just odd tasting. I think, like some of the others, that the cinnamon was too strong. We ate it. Didn't love it, but I wouldn't make it again.
I did not care for the taste of the cinnamon in the dish. Too strong!
This was horrible. After all that effort and time we threw most of it out. It smelled wonderful while it was cooking, but the finished product was just awful.
I substituted 1 1/2 lbs ground turkey for the beef to save on calories. It takes quite a bit of time to chop everything so this would be a good dish to prepare on the weekend because you will have plenty left over for during the week. It was delicious and my husband loved it.
Very easy to make. It really has to be on a light simmer to avoid cooking off the water. Depending on your stove you may have to add a little. Otherwise, it's a wonderful, tasty recipe!
This was tasty. Didn't have any of the problems other reviewers mentioned. I used a vension roast instead of beef. The meat got super tender.
I really enjoyed this recipe. I didn't add the sour cream on top so even saved a few more calories. Carrots were still crunchy after an hour and a half, so next time I'll either cut them smaller or put them in earlier.
Not enough squash or liquid. I had to add water twice or it would have burnt.
This is awesome! Nice blend of sweet, savory, and spicy!