I ended up with about 3 bowls of chili. Never heard of a chili recipe that used so little liquid. It tasted fantastic--all 3 bowls--but if I make it again, I'll have to figure out the proportion of seasonings to the extra tomatoes, which I will never be able to do. If anyone knows why I didn't end up with more chili, I would like to know...I'm a seasoned cook (no pun intended), in my humble opinion.
"Cooking Light?!" There is nothing "light" about Springfield chili! In every midwest chilli parlor, past and present, the bowl comes with a layer of red oil floating on top. The oil carries the chilli flavor, and any recipe that eliminates it to be "light" is just plain wrong!
Fantastic chilli! Takes longer to cook than it may seem; prep is easy nut total cooking time is closer to 2 hours overall. Very hearty and filling. (2-28-09)
This is a good recipe. After reading Staciamackie's review i agreed. I added 3 tablespoons of pepper,one teaspoon of cumin, and 2 Tablespoons to give in more flavor. I use MGD for the beer.
Love it! We have this in regular chili rotation :)
My husband and I loved it! It took longer than 7 minutes for my beer to cook down, and I even drained a little bit down the drain. I ended up just adding the other ingredients and turning up the heat in the last 10 minutes to help thicken up the consistency. I made sure and use the full 3 tbsp of chili powder, and even added a little more than that. I also added a small can of green chiles as someone else suggested, and thought it was a great addition (and even needed for the spice factor)! I'll definitely be making this again in the future. Love that I can have guilt-free chili.
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Good recipe. Seemed like it was missing something though.
THE BEST CHILLI I HAVE EVER MADE!!!!! WILL BLOW YOUR MIND. As it says you can use any ground meat, I used pork and beef (using the 1 pound of beef and half a pound of ground pork) Wonderful!!!!
7 points lpus
Not the best "chilli" from CL but still tasty. If you are looking for something hot and spicy, this is not it.
I made this "Yankee" chili (because real Texas chili has NO tomatoes or beans)for the first time tonight and husband is still raving about it! Super-simple to assemble with fabulous flavor -- great with homemade cornbread. Better make a double batch next time!
Decent chili recipes but nothing stands out. Many other chili recipes on this site, I will move on to others.
This chili was amazing. I added 2 lbs of grass fed beef (total), 3 pieces of bacon (total), extra chili powder and extra gralic. PBR rounded this awesome dish out. beer took about 15 minutes to reduce Will make again and again
a winning recipe easy to make and a very good tasting chilli #1 on my list
I found this recipe to be one of the best chili recipes I've ever tasted. It was thick and rich tasting even if it was lower in calories than your normal chili. I've served it several times and people always want more.
Great! My husband thought this was the best chili he's had in a long time.
Read Neens' review. Ditto. Maybe a different beer would've made a difference.
Excellent recipe. We used steak cut into small pieces instead of coarsely ground and it made for great texture. Next time I might add a little more heat...but other than that, would not change a thing.
that's the better chilli I ever ate.
I really like this, and I have even served it to a picky foodie friend who saves crawfish shells in his freezer to make his own stock for etouffee (I mean, this guy's power went out one time and he basically brought trash over to our house to store in the freezer for stock), and he really liked it. Husband and I make this regularly in the winter. One thing everyone should realize, sometimes with Cooking Light, you have to double the spice amounts for taste...
this recipe was fantastic!! my husband and i devoured this in two days! it was just as good (or better!) as leftovers. this one is going into the keep pile.
This chili was really good. My husband and I enjoyed it. I did add a few things. In addition to the pinto beans, I added one can of white beans. I also added one small can of diced green chiles. I definately would make this again. I served this with cornbread.
For being "light" I thought this was great! I threw a little extra of the spices in to suit our personal tastes. I recommend giving this one a try if you love chili but don't like the calories!
This chili is a bit time-consuming but the unusual flavor is worth the extra time. I added additional cumin and chili powder (we like very spicy food) and used a bottle of Xingu (dark) beer. Also made the cheddar-cumin corn bread from the same issue--very good!