Not great and not terrible; I feel I will never revisit this recipe again. I am the type of cook that follows recipes to the letter because I lack the skills to "tweak" a recipe to meet my taste buds. I found it to be to tomato-y not enough cumin and chilli flavor. I also was not crazy with the look, texture and taste of the "flour/cornmeal" thickening. I'm thinking I could try to make changes; but why bother, I'll just try another one. I feel adjusting this recipe could yield a delicious chilli.
Very good. Cut in half but kept proportions right on. Added 1/4 cup chopped green pepper and 1/4 cup frozen yellow corn. Cooked in 275 deg oven with cast iron Dutch oven. Not quite spicy enough for me but my wife pronounced it very good and had seconds. I'll alternate this with a sausage/ground beef chili recipe we also like.
Best my husband and I have ever had! I had some leftover steak from the night before that I used. I also added about 1/2 C of frozen corn, and 1/2 stick of butter to make the stock more flavorful and less acidic since this is a tomato-heavy recipe.
This is very very nice, I halved the recipe for 4 servings. To my surprise the round steak came out tender and moist! not what I expect from round that cooks for a long time. I used a can of "Chili Beans" (kidney's in a chili sauce) undrained and increased the amount of chili powder and cumin to 1 1/4 tsps. To be honest I can't say that I'm in love with the cornmeal thickening. It tastes fine and this is a picky thing but I don't like the looks of all the specks it makes in the chili.
This was really good! Made it pretty much as directed except no oil for browning the meat. (Dried the meat before browning, as directed by "Julie & Julia", and no fat needed to get nice color.) Without that oil, it's 9 WW pts/serving - fairly reasonable for a 1-dish meal. Will definitely make this again. It's a nice, slightly more sophisticated alternative to regular "ground beef" chili.