Chili II Recipe -
Chili II Recipe
  • READY IN 5+ hrs

Chili II

Recipe by  

"Hot and good."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    5 hrs 20 mins


  1. Cook ground beef and onion until done.
  2. In slow cooker or Dutch oven add all ingredients together. Simmer several hours.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2010

Like another reviewer, I omitted the tomato juice since I was using my slow cooker and I like a thicker chili. Other than that, I followed this recipe. I cooked it on low for 9 hours. The flavor was excellent, especially for such a simple recipe. I was very pleased with the results and will definitely make again. This would be an easy recipe to tweak to your personal taste. This made 4 VERY generous servings -- probably more like 5. *****ETA: Several years later, I'm still making this chili, but I've made a couple additional changes (beside omitting the tomato juice) to make it even thicker. Now I use an extra 1/2 lb of ground beef and instead of using 15 oz of tomato sauce, I use 8 oz of tomato sauce and 6 oz of tomato paste. This chili is good the first night, but the leftovers are GREAT.

Most Helpful Critical Review
Jan 31, 2011

it was good but it wasn't thick

Sep 28, 2006

Best Ever! I made this for a football party last weekend. I was totally bummed because there wasn't any left over! I used only 1 can of beans & V8 for the tomato juice. My husband wanted it a bit spicier so next time I might try the "hot" chili seasoning. The green chili's added superb flavor, this was the best chili I ever tasted. My mother in law thought so too!

Dec 19, 2003

This is a yummy and easy recipe. I made it at a work potluck and everyone loved it. It tasted better the longer it stays in the crockpot.

Dec 30, 2003

Really good easy chili...I serve it with a dollop of sour cream and a bit of cheese..eaten with fritos is a great way with this too..yummy!

Oct 15, 2007

I gave this 4 stars since I tweaked it some and it wasn't the original recipe. We like a thicker chili and not TOO spicy because of the kids. Here's what I did: 1 lb. ground beef 1 can dark kidney beans (undrained) 1 can MANWICH sauce 1 pkg chili seasoning mix Salt; pepper; garlic powder; minced onion Brown the ground beef with salt, pepper, garlic powder, and minced onion to taste. Layer kidney beans, ground beef, chili seasoning, and MANWICH sauce in crockpot. Give it a stir to blend all ingredients and set on LOW for about 5 hrs. (Just long enough for flavors to blend and heat through). I served it with Pillsbury Garlic Butter flavor rolls. Even my kids thought it was good and not TOO spicy!!

Jun 24, 2010

Very spicy, wow! The Can of Chili's made it so hot for us that we had to put it as a pasta SAUCE instead of a chili. will try it again without chili's

Feb 23, 2009

This is basicly the way I make it. I use 1lg. onion chopped, about 3 stalks of celery chopped, 3 pds. ground beef. 2 cans- 1 each, dark red kidney beans,and light red kidney beans, rinsed and drained. Also one can of chili beans. Not drained. You can throw diced peppers in it to with your onion and celery. I do if I have them. Then whole tomatoes, diced tomatoes, tomatoe soup, tomatoe juice. Whatever you have tomatoey. If you like it hot put some hot pepper flakes in it. I serve those on the side, husband likes it hot, children do not.Also my husband likes elbow macaroni in his chili. It doesn't bother me so I do it. Make it in a Dutch oven. If it dosen't look like enough and some water with some more spices you like. You can also scale it down for a smaller version.


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  • Calories
  • 1005 kcal
  • 50%
  • Carbohydrates
  • 63.6 g
  • 21%
  • Cholesterol
  • 194 mg
  • 65%
  • Fat
  • 63.1 g
  • 97%
  • Fiber
  • 15.7 g
  • 63%
  • Protein
  • 55.3 g
  • 111%
  • Sodium
  • 3321 mg
  • 133%

* Percent Daily Values are based on a 2,000 calorie diet.

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