This recipe had nice flavors, but it was a bit too spicy for my family. I would cut down on the jalapeno peppers next time I make it.
This was good, not the 'best' chili I've ever had, but good. I think the beer that you use will have a lot to do with the taste of this chili; so use one you really like.
This is my favorite chili recipe! Love using the stew meat instead of ground beef. Adding the beer just puts the flavors up a notch. Definitely my go to chile!
My wife and I enjoyed this dish a lot. It was too spicy for my toddler, though. Made it on a Friday night as it's not a quick dish to prepare. The only alteration I made was to add cheddar to the final product as we love cheese and can't get enough of it. I served this dish all by itself and I only needed one bowl to totally fill me up (this is not normal for me).
I made this for my son's birthday party in a slow cooker after browning the meat and sauteeing the onion, garlic, and jalapeno pepper. It was delicious! My son, who is only one year old and has never wanted any of the "adult" meat that I've given him, at a ton of this beef! I used only 2 cu of beef broth and it still came out very watery so I cooked it on high with the lid off of the slow cooker for the last hour or so and it was perfect.
Added a 1/4 cup of brown sugar. Yum! Good solid chili! Whole family enjoyed!
Really loved this chili. Changes? Just 14 oz. tomatoes, cooked covered 90 minutes, uncovered around 40 more till thick. Also used smoked paprika and added a good bit of bottled habanero hot sauce. Loved all those onions that cooked down soft and sweet and practically melted into the broth. Next time, will chop a fresh habanero in with the jalapenos. Skipped the radishes and substituted FF Greek yogurt for sour cream, added sliced green onions to the cilantro and lime at the table. Delicious with a light salad of spinach, greens, oranges, and dried cranberries with a citrus vinaigrette.
One of my favorites. A must for anyone who wants a chili with some body. For extra flavor, I buy a can of chipotle peppers in adobo sauce, and I add one pepper chopped (more than that is too spicy) and two teaspoons of the adobo sauce. Cut the tomato paste down to 1 tablespoon. So delicious!
I don't know if this was any better or worse than any of the gazillion other chili recipes I have, but the guys liked it and it was easy to put together. I omitted the radishes and lime because they seemed a little wierd to me, but I did top it with the cilantro, sour cream, and avocado. The guys also added cheddar but I think it was fine without it. I served the chili with cornbread and a green salad on Saturday night and had the minimal leftovers on hotdogs for lunch on Sunday.
Based on the other reviews, I used a 14.5 oz can of diced tomatoes instead of the 28 oz can of whole tomatoes, and the chili turned out really well. The beef was tender and the proportions were right.
Very tasty and easy, picky husband liked it too. Forgot to add the radishes at the end.
I agree with others who said that there was an overwhelming tomato flavor. Also- 1 can of beans?! How can you call it Beef and Pinto Bean chili with so few beans?! We ran to the store to pick up and extra 2 cans. The meat was really soft and delicious, and we liked the onion and beer and garlic....but it definitely needed more beans!! The avocados on top were yummy.
I gave this 3 stars, meaning "Good, solid recipe" which it is. When adding beer to the onions & garlic, (I used a bottle of Bud!) I had my doubts because at that point it looked & smelled gross! But I understand now I was just building the foundation of great flavor! After adding the beans & tomatoes and bringing that to a boil, that's when I added the seared beef back in. There was a LOT of liquid to simmer off in the chili at that point. Just keep simmering it down over low heat, stirring occasionally (making sure nothing is sticking to the bottom) until you reach your desired consistency - the beef will continue to tenderize as you simmer the liquids down - I had to simmer it for about 2 hours but I didn't mind. I also used canned chili's since I wasn't in the mood for chopping fresh jalapeno's - I'm sure the flavor would have been better but it was an OK substitute. I also loved the addition of fresh cilantro and avocado at the end! However with this being heavy on the tomato taste, I only added a tiny squeeze of lime juice at the end. It was yummy and I look forward to having more of it today!
This was so different I had to try it. Had 4 people rate it and it was 5 stars by all. It was excellent and I will certainly fix it again. Very tasty and satisfying. I highly recommend it. A single batch makes a small amout. I doubled it and fed 4 adults with a little left over.
Aside from the fact the recipe forgot to mention to add the beef back in (oops), my husband and I really liked this chili. We made it pretty much exactly as it said (although I ended up with a little less than 4 cups of onion and probably a bit more garlic). We also used hot smoky paprika instead of regular. I thought the toppings added to it; the radish was an interesting variation on chopped onions which usually top chili (although already enough onion, I guess, in the chili). We made jalapeno cornbread muffins to go along with it; yum. Definitely will make it again as my guess is it also freezes/keeps well.
I'm a longtime Cooking Light devotee and follow recipes exactly. Im sorry to report this was the worst chili I ever made, my husband wouldn't eat it, and I ended up pouring it down the sink. Too many tomatoes, too many onions, icky spices, and tough meat....Such a disappointment
I altered this dish by using ground sirloin instead of the chopped beef, and by adding about a tablespoon of chopped canned chipotles but otherwise made it as is. Served with cornbread and melted cheddar on top. It is a terrific recipe and tasted even better the next day. The beer adds a lot. Four onions when chopped in the food processor came down to almost nothing, and I used all ten garlic cloves. I did not find it too heavy on the tomatoes. I make lots of different chili recipes but will definitely go back to this one.
4 cups of onion? How do 2 med onions = 4 cups of onion? And only 1 can of beans, but 10 cloves of garlic. Is that right? My husband made this last night and only used 1/2 the amount of onion and it was a lot. Also, a suggestion on type of beer would be helpful. We used a Belgian Wheat. With the modifications we made to the amount of onion and amount of garlic, it was really good, although we should have added another can of beans.
This is a good recipe with one serious flaw as another reviewer noted--they did not tell the reader to add the beef back in. I would have preferred ground beef, but the beef that they had us use was much better the second day (after more cooking). We added two dried chipotle peppers (chopped) to give it more heat and flavor. The radish addition was strange, and will not use them in the future. All in all a flavorfull dish!
The chili had an overly tomato flavor. Not enough variety in spices. Meat was bland.
It's a good recipe. I helped it out a bit with some smoked paprika. I will say that it's missing the important direction of when to add back the beef. It's pretty clear, but would be helpful to have the details, especially for those coming to chili for the first time. Also, how can you say "a bottle of beer"? What kind of beer? Lager? Pale ale? Stout? It makes a big difference. I went with a Bell's Pale Ale with excellent results.
Delicious!! The beef melted in my mouth. The jalapeno peppers, large amount of onion, and beer really made this burst with flavor. I will definitely make this again.
I have been looking for a hearty and flavorful chili recipe for years, and this one is really delicious. I made it with the jalapeno seeds and it was spicey (exactly how I enjoy it) - definitely recommend for a cold winter evening! :)