Comments on: Thick Tex-Mex Chili

By: Carli

Carli — Thu, 16 Jan 2014 22:50:20 +0000

I’ve made a version of this one at least a dozen times – minus the fake meat stuff and less cinnamon. I also tend to throw in whatever veggies I have left from something else (a few mushrooms, a small zucchini, peppers or onions). We top it with simple guac (avocado, garlic, onion and tomato). This is dinner tonight again. Excellent as a leftover meal too.

By: Katrina

Katrina — Fri, 16 Aug 2013 11:21:16 +0000

Please forgive me but I have to ask – I live in England so could you provide me with a few translations please? What on earth are “grits?” – grit here is like fine gravel and you certainly don’t eat it, lol! Also when you say “broth” – that here is a thick soup mix with lentils, dried split peas and pearl barley. Is that what you mean or do you just mean stock (a vegetable stock cube dissolved in hot water)? And while I’m at it, I saw a different recipe with quantities describes as “c” – would that be a cup?
Thanks so much

By: Bill

Bill — Sat, 29 Jun 2013 14:13:24 +0000

To Gail, I plan to try your recipe today and I will comment on it later. I really like the idea of the Zucchini.

By: Bill

Bill — Sat, 29 Jun 2013 14:11:21 +0000

I have used this recipe about 6 times and I find it delicious. The Grits were good, however, I prefer it over couscous. I wondered if you have any nutritional values for this fabulous Chili.

By: Mayling

Mayling — Tue, 16 Oct 2012 00:04:13 +0000

I loved this recipe but I think It needs less cinnamon

By: Sheena

Sheena — Sat, 04 Feb 2012 04:00:29 +0000

Great recipe, we added cayenne instead of jalapeno since we had one of my daughters’ friends over and didn’t want to turn up the heat too much. Also used probably twice as much chili powder and cumin. We love spice at our house 🙂 I used TVP crumbles, but will leave out next time since they really didn’t add much flavor. Great recipe overall 🙂 Will make again and double! It was gone very quickly.

By: dave

dave — Mon, 30 Jan 2012 14:59:43 +0000

Katherine,

I found that after the chili sat for a while it thickened up. I posted that right after I ate it for the first time. Thanks again.

By: Katherine

Katherine — Sat, 28 Jan 2012 22:47:31 +0000

Dave, I’ve found that it depends on the brand of soy crumbles you use. If you don’t use them at all, I would suggest leaving the water out. You could also simmer it uncovered to reduce some of the liquid. I’m glad you liked it!

By: dave

dave — Tue, 17 Jan 2012 02:24:14 +0000

I just made this and it is delicious. It was very hearty, but my sauce was not very thick. Any idea what I did wrong?

By: Diane

Diane — Wed, 11 Jan 2012 18:43:12 +0000

Deish , left out the water, added red and green pepper, celery and mushrooms and don’t forget the cilantro !!!! sauteed up lil tofu bits added to the pot as well , ( ssh don’t tell the kids )lol