From EatingWell: January/February 1999, The Essential EatingWell Cookbook (2004)
Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices.
This was the first recipe I've tried from EatingWell. Thought the flavors were excellent. A nice change from traditional chili. As with other reviewers, I was concerned about the amount of onion (wish they had given the number of cups of onion rather than number of onions...3 large is not the same as 3 small). Had ground beef on hand. Used more than a pound. Would cook for slightly less time when using ground beef.
Trying to loose weight in Florida.
This is my go-to recipe for chili and it always gets raves. I agree that it needs more heat--I have found that putting in the seeds of the jalapeno add quite a bit. Quality chili pepper and good dark beer are also key. I also have made this will bison chuck instead of beef round and prefer the bison. It gives a rich flavor. Personally, I like a bean-heavy chili, so I don't think it needs more beef, but those who tend to like a meaty chili may want to add another 1/2 lb.
We made this chili for a chili cook-off contest that we had with a few friends at church. This recipe won hands down!! Awesome chili. I will admit that it does need a bit more meat and we will add that next time we make it.
Teresa Justus, McKinney, TX
Good base recipe. I substitue low fat ground beef or turkey, 6 jalepenos and a 2-3 serranos peppers. I also use fresh tomatoes rather than canned tomatoes.
Jen, Portland, OR
I was surprised by the amount of onions it required, I didn't think it would taste good but it did. My husband just loved it. It was outstanding!
Alexis Shoemaker, San Bernardino, CA
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