4 Reviews

Pretty much made this recipe as given, then, except for 2 servings, I packaged the rest in 2-serving freezer containers & took care of it that way! Now we can look forward to having some of this wonderfully satisfying chili over the next month or so! You have a great recipe here! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

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Sydney Mike April 27, 2012

We were pleasantly surprised at how good this chili turned out. I was a little worried about the sweetness but it worked well with the other ingredients. It had just the right amount of heat for our taste. Thanks for sharing. Made for Spring PAC 2012.

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CJAY April 13, 2012

This recipe was made on 4/9/12 for the Spring PAC 2012 Event. Due to what was on hand a few changes were made, but I don't think the changes affected the finished dish.First of all, I used 2 cans of chili seasoned diced tomatoes,then used garlic powder instead of the garlic. Also, since I didn't have picante sauce, the same amount of salsa was used. I didn't have any of the recommended BBQ Sauce, but I did have something similar and that was used. As for the amount of seasonings, about a teaspoon or so of each was used.After letting it simmer on low for about 45 minutes a " Quality Control Taste Test " was done to see if additional seasonings were needed, and I didn't need to add any. My SO and I did find it a bit too sweet for our tastes, but the heat factor was " Spot On ". Thanks for posting and, " Keep Smiling :) "

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Chef shapeweaver � April 10, 2012

This was some good chili. Had a nice touch of sweetness, which offset the heat that we like in our chili. This will be eaten again! Thnx for posting, KT. Adopted for Spring 2008 PAC.

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Darkhunter April 21, 2008
Texas BBQ Sweet-Hot Chili