Cin Chili

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Must be a lot. I add what I like to a recipe. This is a good chili base. I have used it at least 6 times & get request for it A LOT. I just add more items in the way I make it.-------Cook the ground meat (I use turkey like you do normally - season it (onions; bell pepper; oregano; basil; etc - whatever you like-------I like to add: sweet italian sausage/hot italian sausage/kielbasa sausage/dark kidney beans/black beans/kernel corn/more onions/more bell pepper.-------My family & co-workers eat it all (I make a lot. I tone down the heat for those that "can't take the heat". Instead of jalepeno powder I use sliced/diced pickled jalepenos (fresh too spicy.-------Use your own side w/it (rice; totillas; sour cream; cheese; baked potato - whatever you like.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I read the little disclaimer saying that the measurements might not be accurate. I made the chili with 4 pounds of ground beef I doubled everything on the list and it was amazing. I've never made chili before and my husband is awesome at making it but he didn't have enough time so I made it and he was very impressed. I added a Bullion powder instead of the cubes and 2 1/2 more the amount that it said. I used half of a Jalapeño because there was no jalapeño powder. I make a home made seasoning so I seasoned the meat while it was browning so that might have helped too. I also added beans to it since my husband loves them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The chili was bland and lacking flavor. During the preparation process it was obvious this was not the recipe Cindy used in the Throwdown show. Will not use this recipe again, waste of time!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

IMPORTANT: 1 Do the 1-hr simmer uncovered, then cover for the rest; 2 Simmer the finished product at least 30 more minutes to get the meat tender; 3 adjust viscosity as you go--if it's getting a little thick (or thin, add some water (or uncover it to reduce

Bobby F uses dark beer to deglaze (and adds chocolate. So I browned stew meat (like Cindy did on the show, deglazed with beer, then added 2 tbsp semi-sweet choc with the broth and tom. sauce (both low salt, as others here recommended. Tyler F finishes his chili with 2 tbsp of masa harina; so I left mine a little thin and hit it with masa at the end

For guests who don't do spicy, halved the jalapeno pwdr in Batch 1, omitted cayenne in B3 and replaced B3 chili pwdr with paprika (good stuff from Hungary. Tamer but still has heat on the finish (I have more cayenne if guests want to kick up their own. Omitted the salt--plenty in the bouillon...easy to add more if needed

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It has to be on my top ten least favorite dishes Lazy, incorrect amounts of ingredience.

I prbably hurt the process as I ground my own meat making it more tenderized. It did ar one time have a wonderful flavor but adding so much red pepper was terrible I didn't wan't to do it. and it ended the meal after so much of that flavor it overrided anything else and sucked. To me it was one of the most horrible meals I have ever made.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this with all the reviews I read ahead of time in mind. In the end it turned out really good. A little spicy but luckily I like spicy food! I ended up using about 1 and 1/2 32 oz. cartons of unsalted beef broth throughout the cooking process to keep the consistency I wanted and I would agree that for the "salt-sensitive" this might take it to the oversalted area but that is an easy fix. If you don't like salty food cut back on the salt in this recipe and the bullion because bullion is very salty as well. Also be sure to use unsalted broth because I did and it came out perfect to my taste! And if you don't like it too spicy...cut back on the cayenne. Other than that it was really good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great recipe, right on the money if you are looking for an AUTHENTIC red chili recipe.

To those that have posted poor ratings, I ask: did you actually TASTE it while you were making it? If the gravy looks too thick, add more liquid!!! I think those that posted the over-salted comments probably used high salt broth and bouillion, I use the low-sodium kind because I do not like heavily salted anything. Add seasonings to your taste, don't rely on any one recipe to give you all the answers. It is but one method. You must taste as you go!

I have been making chili for over 30 years and decided to try this method. When I used the recipe, I modified it to suit me, and made it my own. That's what good cooking is all about! Have fun in the kitchen!

Cheers.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this chili several times since seeing Cindy prepare it on a morning talk show and people always ask for the recipe. The flavor is amazing. This is a fantastic chili on it's own or as a base for adding what you personally like. To those who feel ingredients were left out of the recipe......authentic chili doesn't have all the extra beans and veggies and whatnot. It's simply meat and spices and enough liquid to bring it all together. This is, IN FACT, the type of recipe that wins the awards. If you're used to all the extras, simply use this recipe as a base and then add what you like. Either way, it's delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made it today and umm where is the liquid there isn't any good thing i thought to pick up everything else i use in my own receipe have'nt tasted it yet but i know my chili is good so hopefully by adding all those other spices to it doesn't ruin it and this comes from a Texas girl .

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a very good spice mix. I have used this recipe several times. I usually add a little more garlic to it since I love garlic, but this some of the best chili I've eaten. There is a possibility that some of your chili powders have extra salt in them, because I don't find this very salty, and I'm usually the 1st person to notice a salty dish. I do not care for "competition chili" or "no bean chili". I always was add plenty of kidney beans to my recipe. I have even added chickpeas and spinach to it on occasion just experiment. I also prefer ground beef to the cubes. Add the ground beef and a large can of beans to this and I think your family will love it.