4 Reviews

It's good! Not hot at all in this Texan's opinion. Salty enough without adding salt. I followed the recipe exactly.

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KatrinaVanTassel January 27, 2013

This was delicious. I made as directed except for two small changes... I used jalapeno sausage and let it simmer for several hours (my family doesn't want their veggies to crunch at all). Last night it was a 4, but eating it today for lunch it is definitely a 5. Thanks!

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Megan Michelle September 29, 2008

We really loved this. DH said, this is bazaar when he found out there was hot link sausages in it. The more he ate the more it loved it. But I have to be honest and say that his most favorite chili is Uncle Dick's Pork Chili. It use to be one that I have been making for years and every new recipe I made he would compare to that one. This is a keeper but I'm sure he will request his new favorite when I tell him I'm making chili. rickoholic83 thanks for another great chili recipe.

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teresas October 30, 2007

This was amazing! I believe it will become my benchmark meated chili. DBF, who compares all chili I try to a vegetarian version that I make often, declared this his new favorite chili. This is definitely not for the timid-of-tongue though. We have a very high tolerance for spicy heat and even we were starting to feel it toward the end. I only simmered it for 45 minutes because we were getting famished and it still tasted great. I forgot to soak my black beans, so I just used 2 cans of kidney beans in a half-recipe. I'm also unsure of the serving size, because the half-recipe I made yielded 6 good-sized bowls of chili. This will definitely be made again, although it will have to wait for a weekend next time.

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ksduffster March 05, 2007
Cajun Chili