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/
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.
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.
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.