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Caution Flag Chili with Flat Tire Toppers Recipe

Caution Flag Chili with Flat Tire Toppers

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

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  • on June 01, 2011

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    this chili got nothing but raves. it's delicious as is or can be dressed up with additional ingredients. Fantastic.It gets better the day after.

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  • on May 09, 2011

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    Nice very nice!

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  • on February 02, 2011

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    I have been making this chili for 2 or 3 winters. It's the only chili I will make. My family loves it!! You can really play with the heat depending on your family's preference. In my opinion, if you make this recipe as is, it is spicy. If you want milder chili, then omit the jalapeno, but it will still have some kick. For a 30 minute chili, you can't beat this recipe!!

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  • on October 20, 2010

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    Everytime I make chili I add slightly different things and it always tastes different. I'm not a fan of beer in chili though. But the important thing I took from this recipe was the idea of the "corn pancake" toppers. I typically make cornbread muffins to go with chili, but these pancakes always come out more moist, and I really like how you can make them the perfect size to fit right into your chili bowl. So you can get a piece of the cornbread with the chili with every spoonful. I usually just make them plain or sometimes add cheese to the batter.

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  • on November 19, 2009

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    I did made a few changes but overall this is a great base recipe which is what Rachaeal Ray is all about. I completely omit the steak sauce as it is way to overpowering to me and I add about 3/4 of a large can of black beans to the chili itself with a tad of the cumin. Then I mix the rest of the black beans seasoned with the bulk of the cumin with green onions into the batter for the corn pancakes. I also top with avocado because that makes everything even better. Adding the beans compensates for some of the extra liquid and makes the chili thicker. I serve the leftovers (if we have any! the next day with corn chips and cheddar cheese. Delicious every time!

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  • on November 18, 2009

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    1st time i made it was ok but i didn't have all the correct ingredients, 2nd time it was great, i still didn't have fresh poblanos but substituted dried and i also used elk burger, thanks for the recipe. Mexican lasagna is next !

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  • on September 16, 2009

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    I have made several Rachel Ray receipes and love them all. But this one was awful! Weird flavors, what's with the steak sauce addition, and the adobe sauce of the chipolte chilis imparted a very hot, harsh flavor that was not enjoyable at all. Tried thickening up the soupy mess with masa harina and that didn't make it any better.

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  • on September 07, 2009

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    I have to say, I love her chilis and this one was kinda spicy!!! Took a while for my family to get used to it, but there wasnt any leftovers the next day! The only thing i might change are the corn pancakes and only because I have trouble mixing sweet with savory. But other than that they were so good!! I love it. Will definitely make it again. And for those that thought it was too water, I thought so too at first but I left it on low heat for a few minutes and the sauce thickened up nicely.

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  • on January 13, 2009

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    It came out kind of thin for a chili. It was more of a soup. I didn't care for it very much. The corn pancakes would be good for other dishes though.

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  • on December 07, 2008

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    My family was impressed and we loved the tire toppers. I learned a new method and will not be able to make them a variety of ways. THANK YOU!

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