Recipe by Ez
"This is a very good hot chili recipe of my own. Chili lovers should enjoy this very much. Sprinkle with Colby Jack cheese, which melts well and doesn't get stringy."
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green bell pepper, chopped
4 (11.5 ounce) cans
tomato-vegetable juice cocktail
1 (10.75 ounce) can
condensed tomato soup
1 (16 ounce) can
chili beans, drained
TASTES GOOD, BUT IF YOU'RE LOOKING FOR A "THICK" AND HEARTY CHILI, THIS IS NOT THE ONE. IT WAS MORE LIKE A SOUP.
NEEDS MORE MEAT/ MORE SPICE
This Chili was amazing. I made it one night for my husband a few friends, and they loved it. I did have to add a little more spice, but over all, it was super easy and fantastic
Pretty good chili and easy to make, did have to change a few things because with the young kids to pack up, just a quick trip to the grocery store is a pain.
I used tomato juice and tomato sauce, instead of the soup and vegi juice. Kept everything else the same and it turned out great. I think next time I will add some different kinds of beans though.
pretty good, since it is only me and my husband i used 1lb of ground beef and since we like it pretty spicy i used the half of a big bottle of spicy v8 juice and half of a chopped fresh jalap.....smelled great in the house and was a good difference to my usual very thick chili
Thanks, this was a great recipe. I doubled the beans and used a little less vegetable juice and it turned out fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Ez's Slow Cooker Hot Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 316
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