Recipe by Campbell's Kitchen
"Since this chili slowly simmers all day long, the flavors blend together to make each bite satisfying and delicious."
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1 1/2 pounds
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
1 (14.5 ounce) can
2 (15 ounce) cans
kidney beans, rinsed and drained
I made this chili for the first time and it was great, very filling. I made one change to the recipe though, I used a can of Hunt's fire roasted diced tomatoes and the flavor really came through. I will make this again.
I generally LIKE my chili a bit on the mild side, but this recipe was a bit too bland, even for me. It was edible, but it definitely needed crackers, fritos, cheese... something to give it a boost of flavor. And the flavor of cumin was so strong, even mixed in with all the other ingredients. I'm generally not a huge fan of that spice, so next time I make chili I'll cut the cumin in half or omit altogether. In order to "save" the rest of the batch, I added a small can of tomato sauce, a red pepper, some more garlic, and a little basil. That seemed to give it a kick. Now I'll more than likely eat the rest of it. Whereas before, I most likely would've thrown it out or let it go bad. I give it 3 stars because like I said, it was edible. I could've eaten it even without any crackers, but boy it would've been bland. And by the way - you're better off just using plain old tomato sauce, through and through. It's more flavorful than the soup. Campbell's just wants to put their name behind a chili recipe to get people to buy their soup, that's all. (haha)
I made this recipe without making any changes to it. It was so quick and easy to throw together, that I had it in my slow cooker in no time at all. After simmering for 8 hours, the end result was a thick and hearty chili that completely satisfied my appetite. The only flaw I found was that the chili turned out to be a bit on the bland side. The generous amount of chili powder certainly puts some zing into this dish, but, that alone, isn't enough to label this chili as "flavorful". All in all, this recipe is worth making again. Next time, however, I'll cut back a bit on the chili powder and just add some sweet peppers to flavor things up a tad.
My husband luvs my neighbors chili. I have tried so many chili recipes without success. I FOUND IT FINALLY. This recipe is very basic, easy but great tasting.
My wife aren't a big fan of kidney beans due to how mushy they become when cooked. But this reciepe was fantastic and the beans had a nice soild texture to them. We have many ideas for us to try with this recipe. HMMMMMMMM Good
OMG... Best chili I have EVER eaten! My fiance LOVED it! He would have perferred me to double the meat, since he is a Meat man! But Perfect! I just made us some last night, and now Im making some for my parents! LOVE IT!
My husband and I loved this recipe. I did modify it by replacing one of the cans of kidney beans with black beans. We just like black beans better. I did also throw a little salsa in the crock pot as well. This is a keeper!
Definitely needed more flavour. The heat was there, and you can't go wrong with the base ingredients, but when the pot was opened, it was all fire and no flavour.
* Percent Daily Values are based on a 2,000 calorie diet.
Campbell's(R) Slow Cooker Hearty Beef and Bean Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 135
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