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