Reviewed: Nov. 10, 2009

I debated even writing a review for this because there are so many already, but decided what the heck. This is the best and easiest chili recipe I have ever used! I browned the ground beef and then threw everything in the crock pot overnight (about 9 hours). I used a large can (about 28 oz?) of diced tomatoes instead of tomato juice and I think that was a wise substitution. It would have been way too soupy otherwise. Other than that change I followed the recipe to a T. Thanks George!

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Lora

Cooking Level: Intermediate

Living In: Zionsville, Indiana, USA

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Reviewed: Nov. 9, 2009

Absolutely delicious. I changed it up a bit because I like my chili chunky and did not add as much tomato juice and no tomato sauce.

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ellehcar83

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Reviewed: Nov. 9, 2009

Excellent Chili - I subbed the diced tomatoes for the tomato juice after reading others reviews, and went a little heavy handed on the spices - made it the night before for the Tailgate (Go Vols!) and cooked it in the slow cooker for 4 hours on high. It was fantastic and drew rave reviews - everyone loved the big chunks of onion and Green Pepper, as they still had body to them - my only addition next time will be a can of corn, as I think that may give a little more texture also - this one will defeinitely stay in my recipe box for a long time!

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Mac

Cooking Level: Intermediate

Living In: Johnson City, Tennessee, USA

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Reviewed: Nov. 8, 2009

Thanks GEORGE Couch for this recipe. ONE WORD: PERFECT!!!... everything in this recipe it is right and in the right amount ... AMAZINGLY GOOD !!! Thanks for sharing and I will make it again. :0)))

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Nov. 8, 2009

Very good! Next time I will decrease the amount of juice....only because we prefer it a little thicker.

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karin

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Reviewed: Nov. 7, 2009

Like others, I used a large can of diced tomatoes instead of the tomato juice (which helped thicken it up since I used a slow cooker). Along with the green bell pepper I also put in some yellow since I had some left over. Next time I'll add a jalapeno since I like spicy, but it was a little spicy without. All in all the best chili recipe I've used so far - other onces always had a little sweetness to them and this one was just perfect!

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love2cook

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Reviewed: Nov. 7, 2009

My family loved this recipe. They said it was much better than the other chili that had made in the past. I made a few slight changes: I used 2 cans petite diced tomatoes - chili style- in their juices instead of the tomato juice. In addition, I used only 3/4 cup onions because I have 3 kids who don't like onions that much. Other than that, I left the recipe the same. I served with mini corn muffins. Delicious!

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lilpurpleflower

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Reviewed: Nov. 5, 2009

Loved it. It was easy to make and tasted so good.

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chela1260

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Nov. 4, 2009

I made this in my slow cooker for our big family gathering. It was a big hit. Very yummy! I used half the amount of tomato soup and tomato sauce (because I couldn't fit it in my slow cooker) and it wasn't too thick or too thin. It was perfect.

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Jen F.

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Reviewed: Nov. 4, 2009

I thought this chili was easy to make and tasted very good. I left out the onion and green pepper since I don't like those and it still had plenty of flavor. I tried doing the stewed tomatos instead of tomato juice like others suggested and mine came out too thick, think I'll try the juice next time. Pleased my 2 year old and my very picky husband!

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theflyingkeiths

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 3, 2009

This is a great chili by itself or if you like to experiment. I've made this recipe as is and it was very good! The next time I changed a couple things... I used about half the amount of tomato juice, replaced the white sugar with brown sugar, and left out the green peppers (my bf doesn't like them). To add some more spice and experiment I added spicy Italian sausage, red pepper flakes, and a dash of cocoa powder. I gave this 5 starts because even though I changed a few things, it was the original recipe that was the foundation.

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KGaymer

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Reviewed: Nov. 1, 2009

Love this one. I omit the sauce ,juice and peppers. I use 2 cans of Rotel and 1 can diced tomato. I also only use black beans because we love them. I leave the spices the same. I add water and beef base to make it a bit soup-ier since I omitted the sauce. I simmer till we can't take it anymore and we dig in. Delish!

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Tracey

Cooking Level: Expert

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Reviewed: Nov. 1, 2009

I have tried many different chili recipes in search for the perfect one to have as "my" chili recipe. And, I have finally found it! I made this last night for a few friends for Halloween. The only thing I changed was to use a bottle of V8, at another's, suggestiong. I also simmered it about two hours longer which helped thicken it up a bit. Either way, it still would have been awesome. But circumstances allowed for the extra simmer time. I might add a bit of minced garlic next time as a personal prefrence, not because it is missing anything. There is only two of us in the house so I might make less next time because it sure makes a lot, but I am so happy to have leftovers today. I think today, I might cook up some chili dogs! Thanks, George for finally allowing me to find a chili recipe that is a total keeper!!!!!

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Laura

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Reviewed: Oct. 31, 2009

Just the recipe we were looking for...perfect for us with a few changes - only 1 pound of meat but three cans of beans: 1 pork & beans, 1 chili beans, and 1 kidney beans - more sugar - and only chili powder to taste because of the seasoned chili beans. Half as much tomato juice & a can of undrained petite diced tomatoes. The rest of the ingredients (sauce, spices, veggies) as listed.

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gapch1026

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Reviewed: Oct. 29, 2009

WOW!!! sooo delicious! I had to tweek the ingredients according to what i had on me... I used 1 lb ground beef & 1 lb ground spicy sausage, 2 cans of tomato sauce, 2 jalapenos diced, and lots of cayenne pepper! my fiance is still raving about it! thanks for sharing=)

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Souza'sGirl

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Sacramento, California, USA

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Reviewed: Oct. 29, 2009

I've been using George's chili recipe for more than 2 years now. (Thanks, George-It's because of you, that "NO ONE makes a better chili" than me!) I started out making it just like the recipe is written and it's absolutely fabulous that way. Then one day, we wanted chili and I didn't have the tomato juice on hand...I replaced it with a can of Rotel's "Chili Fixin's" tomatoes and a large can of Old El Paso Enchilada sauce. It didn't make it better, just more suited to my family's taste. The only other thing is I used Chili Beans for the Pintos. Go no further. Look no where else! This is your new chili recipe. Promise!

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Morganirek

Cooking Level: Expert

Home Town: Denham Springs, Louisiana, USA

Living In: Livingston, Louisiana, USA

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Reviewed: Oct. 28, 2009

I made some slight changes... Instead of using 1 can of tomato juice, I increased the tomato sauce to 32 ounces, added one small can of tomato paste about about a cup of water. All in all, 5 stars! One of the best recipes for chili I've had in a long time!

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