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Showing 1-4 of 4
on August 28, 2013
This is one of my go to recipes. It gets rave reviews every time I make it. I made a few small changes to make it my own, but I think it would be just as delicious as is. <br/><br/>I leave out the ground beef and use 1 lb beef kielbasa, sliced into about 1/4" thick semi circles. I change out crushed tomatoes for diced. I cut the brown sugar in half. And I add 2C cooked kidney beans at the end (about a can). Thanks so much for sharing! <br/><br/>I wanted to share the love, so I posted a link to this on my fledgling blog at theexperimentalgarden.blogspot.com/people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 11, 2009
Excellant!! I did add one large can of red kidney beans, we do like beans in our chili, I am sure though that is would be equally good without. The seasonings result in wonderful flavour, but not quite the heat that we like, so I added a sprinkle of red pepper flakes. I only had one tin of crushed tomatoes so I used a tin or whole tomatoes for the second one, also just cut up the sausage and left them in chunks. Next time I may try hot Italian sausage. loved the touch of lime juice, gave it a nice twang. I made the whole recipe and will freeze some for later. Thanks for posting , I will make it again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 13, 2005
I made this recipe when I saw it in Bon Appetit and it's become a favorite. I usually simmer for about 45 minutes to an hour, but otherwise make the recipe as is.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 13, 2004
Well, now I have a new chili recipe - DH says it's better than his (and he prides himself on his chili!). I made this exactly as directed, and it was excellent - the spike of lime juice was the "secret ingredient", I thought. I do plan to tweak it a bit next time - will add more jalapenos, some hot italian sausage, and will not cook the vegetables until soft, since we like a bit of crunch in chili. We also like our food on the spicy side, so will probably add either crushed red pepper flakes or a few dashes of hot sauce. Also, will let it simmer a little longer than 25 minutes, to really allow the flavors to blend and mellow. This is a real winner - just add serve with cold beer and cornbread, and it's perfect for fall and football-watching. Thanks for a great recipe, Ridgely.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (423 g)
Servings Per Recipe: 8