Beef Chili

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4 CUPS of water and extra salt did the trick. Good stuff.

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I added salt, chili powder and two cans of Rotel. It needed a little more flavor but with those few additions it turned out really wonderful.

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I added a little extra salt and chili powder and doubled the tomato paste. It was excellent.

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Didn't make this but after reading disappointing comments we noticed the only use of salt in the directions is on the meat. Then after it's salted and cooked the meat is drained. Just wondering if reviewers added more salt than directions call for. It sounds like they didn't if the chili was bland or missing something. Food for thought!

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Meh... this definitely needs more flavor. I took everyone's advice and added less liquid, used some beef broth and added cayenne pepper because I like spicy. I threw it all in the crock pot as I do every time I make chili, and it smelled awesome while it was cooking but somehow the flavors were lost. The beef came out very tender and perfect but I think this could use more tomato to give it more of an authentic chili taste. I'd also add jalapenos and more spices next time. If you make it definitely get creative cause it needs something more

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It is more of a soup than a chilli! I did exactly what the recipe called for with the exception of the water. When it seemed too watery as I was pouring, I omitted one of the cups and it is still too watery. After simmering for over an hour, I added 5 teaspoons of cornstarch to thinken it up some, but the amount of water was still too much.
I always make my own salsa and I did for this recipe and put a dollup on top with some sour cream. We ate it over brown rice. The meat needs some form of marinade or kick, it just tastes like plain meet. For all the work it takes, we were disappointed in the results. Good base to start your own chilli, but wouldn't make it again. If I did, I would definitely add diced tomatoes and marinade the meat overnight and green peppers.

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This was good for chili that has 186 calories per serving. I simmered 1.5 hours in order to reduce the liquid and allow the meat to become tender. In my opinion, the end result lacked flavor. It was a little too smoky and not spicy enough for my taste. I even added 2 chopped jalapenos to the recipe. Before eating, I added freshly squeezed lime, tobasco, chopped white onions, and chopped green onions on top and that actually made it perfect for me. Good base recipe, but more flavor is needed.

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This recipe is a good foundation for lower-fat chili, but you might have to channel a bit of your inner mad scientist to make the flavor come round.

I became discouraged about an hour after I added the water. The flavor turned into what I would imagine hot pavement tastes like. I reduced the water by half, added nearly a can of tomato sauce, a bay leaf, and a few shakes of fennel. After simmering for another hour the chili turned into a smoky, savory delight! I served it with lime wedges, light sour cream, and reduced fat Jack cheese. Dee-lish!

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Excellent healthy Chili recipe, I did tweak it just slightly by adding some bouillon cubes because I got concerned about lack of flavor after adding 6 cups of water. Not sure that it was needed, I did let simmer for 2 hours and the beef was melt in your mouth! I garnished each bowl with a good quality salsa plus a small bit of low fat cheese and plain greek yogurt. It was outstanding...and will be a definite cold-weather "go to" recipe for me. Thanks!