Reviewed: Feb. 2, 2009

This is the best chili I have ever eaten. I used a 28 oz can of crushed tomatoes (Italian style) instead of the tomato sauce, but followed the rest of the recipe. Delicious!!!

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Connie

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Reviewed: Feb. 2, 2009

Definitely a Blue Ribbon Chili. Don't change a thing.

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MUTTSY

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

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Reviewed: Feb. 1, 2009

If you use 2 cups medium ace picante sauce with this, instead of one cup salsa, you will have the most awesome chili! believe me, I have made this many times!

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SHAWNEEFINO

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Reviewed: Feb. 1, 2009

This chili is delicious. We just ate it for our Super Bowl dinner, along with cheddar & jalapeno bread, & the usual chili toppings. I added chopped poblano peppers along with a couple cups of water while cooking. I used a combination of pinto & kidney beans. I started it on the stove then transferred it to the slow cooker on low for about five hours. Thanks, Deb!

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Mary Jo

Cooking Level: Intermediate

Home Town: Joliet, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Feb. 1, 2009

Fabulous and easy. Added 3rd can of black beans and used 2 garlic cloves and salt instead specified garlic salt. Otherwise followed recipe exactly.

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rsogburn

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Reviewed: Feb. 1, 2009

I have been looking for a good, easy chili recipe and this one rocks! I doubled it, and used 2 cans of dice tomates plus 3 cans of 8 oz. tomato sauce. I also added red and green bell peppers. I put it together as instructed, simmered on the stove, and then put it in the crockpot on low while we were at church...came home to the best chili I have ever had! My husband raved, I think we have a keeper here!

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Barbi61

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA

Living In: Grants Pass, Oregon, USA

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Reviewed: Feb. 1, 2009

Made the Deb's Chili for dinner this evening and my husband rated it 5 Stars! he said he liked it as much as my favorite chili which he has loved since we got married. I made it exactly as the recipe calls for which is something I never do as I love to experiment but in this case I found the recipe so simple and straightforward that I had to see if it was good 'as is' and it was. I used the middle of the road spiciness in the Pace Sauce and was happy with that. If you are a "heat" lover this will be too mild for you but the best part is how easily it cam be made spicier in the same number of steps. Enjoy!

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Geri

Cooking Level: Expert

Home Town: Chester, Pennsylvania, USA

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Reviewed: Feb. 1, 2009

This is the best chili ever! I used all the ingredients and after browning the meat I put it all in my crock pot. I served over white rice, cheddar cheese on top, slices of avocado. It was delicious. I will be making this chili from now on. Thanks so much!

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wilmany64

Cooking Level: Expert

Living In: Glen Allen, Virginia, USA

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Reviewed: Feb. 1, 2009

Great recipe & so easy! After reading some reviews, we used 1 lb. ground beef & 1 lb. Hot sausage, added a small can of chilis & only 1 can of beans since my husband doesn't like alot of them. This was great & I will make again & pass the recipe along to others! Thanks so much for posting!

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Suzie

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Reviewed: Feb. 1, 2009

I agree with previous posts about rating recipes on this site. Therefore, I made this chili as written, and it is very very good. I am taking it to a Super Bowl party to watch my Steelers kick Cardinal butt. I am excited for everyone to try it, and will post an update. DON'T CHANGE A THING! Doris from Steeler Nation

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DORIE43

Cooking Level: Intermediate

Living In: Latrobe, Pennsylvania, USA

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Reviewed: Feb. 1, 2009

Yesterday was having company for dinner and cards, looked for an easy chili recipe and chose this one having read the reviews. Scaled it up a bit as I wanted to be left with some for today, I think there's some kind of football event on this afternoon. lol As had been noted by others easy to substitute a bit based on what's on hand, but I tried to stay close or I'm not actually making this recipe am I and then why offer a review or comments? Anyway, I used a 14 0z. can each of light red kidney , pinto and chili beans, ( a mix). Used Scarpone's Strained Tomatoes in place of the tomato sauce, also used Herdez mild salsa and added a small can of diced mild green chili's and one of salsa verde. If this was just for me I would have used a spicier salsa, but laid off doing so, not knowing my guests tolerance for heat. Therefore, offered assorted hot sauces on the table. Served over rice, and the ladies brought a nice salad, assorted buns and squares and sorbet for dessert. The ladies all loved this and said so, and then proceeded to kick my butt at cards. Thanks for the recipe.

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TEDLEY

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Jan. 31, 2009

This recipe is almost identical to a recipe I use for making Chili and also Mexican Lasagna. I use Ranch style beans (rinsed) for making Chili, as the Ranch style beans are so much more flavorful. For the Mexican Lasagna, omit the beans, and alternate layers of flour tortillas (cut in fourths), meat sauce, sour cream, and mixture of Colby and Monterrey Jack cheese. Delicious! Also, I control the heat by the salsa I use - mild, medium, hot, etc.

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Carol

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Reviewed: Jan. 31, 2009

Taste good and most important, easy to make! Hey Jocille, why don't you post your chili recipe so that we can all give it a 1 star review.

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FrancesB

Cooking Level: Expert

Living In: Boca Raton, Florida, USA

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Reviewed: Jan. 31, 2009

This is one of the best chili recipes!! I use it all the time now. I make it with a homemade chili seasoning mix also found on allrecipes. I use fresh garlic in place of the garlic powder. I also go with medium salsa and it gives it a nice heat.

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Melissa

Cooking Level: Expert

Home Town: Conroe, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Jan. 31, 2009

Jocill who gave this recipe one star without even trying it must have alot of time on her hands.This recipe was really good and so quick and easy for those busy nights!

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yvette

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Woodway, Washington, USA

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Reviewed: Jan. 31, 2009

This was so good and simple! I had everything on hand. I added about a can of V8 because I like my chili a little soupier. Even with that it was still pretty thick. Thanks!

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KRISTIN

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Reviewed: Jan. 31, 2009

Next time try using a can of black, pinto's and great northern's, all rinsed and drained well. Serve with Fritos and cheese. My stand by for years

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FISHGIRL

Cooking Level: Expert

Home Town: Encampment, Wyoming, USA

Living In: Melbourne, Florida, USA

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Reviewed: Jan. 31, 2009

Have made this recipe a couple of times and thought it not only easy but very tasty. And, as with any chili recipe, it lends itself to experimentation - or just adjusting to what you know your family will like. What I really have a hard time with is when someone rates a recipe without EVER having tried it - and giving it only one star to boot. If you look at a recipe and know that it has features that you don't like - then go on to the next one. It is completely unfair to give a really poor rating to something that you KNOW you aren't going to like and even more importantly have not even tried. That's mean spirited.

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suz

Home Town: Hot Springs, Arkansas, USA

Living In: Fresno, California, USA

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Reviewed: Jan. 31, 2009

This is very similar to a recipe we've used for years as a "throw-down" chili when we've wanted chili but didn't have the time to spend hours cooking down thebeans and so forth. Serve this with cornbread - forget the crackers - either sweet cornbread or jalapeno cornbread. The author uses Williams chili mix but I have also used Cin Chili and Chow Time Chili mixes. They both offer a spicier base. The Cin Chili is from a two-time winner at Terlingua. She's a really nice person, to boot.

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BillyBob

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Reviewed: Jan. 31, 2009

This was great!! I did a couple things different though, 1st I used 1lb of ground chuck/round,and 1 lb of hot breakfast sausage. I also added a diced green pepper and an onion for a little extra flavor and some color. I added some diced tomatos as well, then when serving topped with some shredded Chedar cheese. It went over great. Thanks deb.

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