By Nif on October 28, 2010
Photo by threeovens
Photo by threeovens
"I'm pleased to say that this recipe won first place in the Dining On A Dollar competition! ------ A nice warm dish for a cool night, just add one a crusty roll to complete your meal. Or you can have a chili bar - offer the optional toppings so each person can make their own the way they want it. The long list of ingredients is misleading because you will have most ingredients on hand."
Serving Size: 1 (299 g)
Servings Per Recipe: 6
"Ah yes, this was good. Spicy, yet not too hot. It makes a lot and it freezes well. I do like that it uses ingredients I always have on hand. Simmered the chili for about 3 hours and it filled the house with a homely smell. We opted for cheese, olives and sour cream as topping.
Well done creating! Good luck in the contest.
Made and reviewed for Dining on a $ Contest, Fall 2010."
"I don't make too many recipes over and over, but this is now my "go to" Chili recipe. I agree with other reviews that it is spicy yet not too hot. I use fresh tomatoes if they are in season, otherwise I use a can of diced tomatoes. I like the extra juiciness of the canned tomatoes so I sometimes use both. Thanks Nif for a great recipe!"
"A nice and spicy chili. I did not miss the meat at all and neither will you. I would make this again."
"Made as directed with one tiny exception and it was so wonderful in flavor that even DH liked it a lot. I thought I had smoked paprika in my pantry but didn't; instead, I used a teaspoon of smoked chipotle pepper and a teaspoon of paprika. He thinks that with the addition of chopped Anaheim chile and shrimp, this could be a Creole-style dish. I was prepared to serve with sour cream, cheese, and avocado toppings but ended up foregoing the toppings and still enjoyed it immensely. Made for Dining on a Dollar cooking contest."
"This one got a huge WOW!! from my family. We all kept eating and smiling while totally enjoying this chili. It was very spicy with great flavor that really stood out. I simmered it for 3 1/2 hours and it was perfect. My meat-loving roomies made chili burgers and topped them with cheese and onions. I opted for just a bowl with cheese, onions, and avocado. This is definitely the winner for us! Made for Dining On A Dollar 2010."
"This was outstanding. It had wonderful flavor and some spice. I used a can of black beans and the equivalent of a can of homemade pinto beans. I opted for a 15 oz can of diced tomatoes in lieu of the fresh tomatoes. I only had a 4 oz can of mushrooms and we liked this amount. I used 2 jalapenos. I did not use any broth, but did add the liquid from both the tomatoes and mushrooms. Thanks so much for this creation!"
"I cooked this for some vegan friends that were visiting from out of town. It was definitely a hit! We topped with avocado, Daiya (feux cheese) and Tofuti (vegan sour cream). Will definitely make this again."
"This really does go a lot quicker than one might expect. Truthfully I didn't even bother dicing I just used the thin slicer disk of the food pro and that worked great. I did add in a small pkg of veggie crumbles because they needed to be used. Lots of flavor and great textures here and it makes a lot. I put what was left in single servings and popped then into the freezer for fall/winter. I just had mine with crackers. Made for ZWT 8 :D"
"this is a pantry friendly dish that you can make with things you already have a home i used a can of tomatoes instead of sauce and tomatoes .its tasty and fast to put together an easy dish for those of you that are tired ,i can see why it won 1st place i made it with recipe #470484 they worked together great"