Jim Kaczmarek's Chili Recipe - Allrecipes.com
Jim Kaczmarek's Chili Recipe
  • READY IN ABOUT 4 hrs

Jim Kaczmarek's Chili

Recipe by  

"This recipe will feed a crowd! Serve with grated cheese, sour cream, salsa, and chopped onion."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    5 mins
  • COOK

    3 hrs 50 mins
  • READY IN

    3 hrs 55 mins

Directions

  1. Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
  2. In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
  3. Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
  4. Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Wow! The salt measurement is way too excessive! I had to boil 2 potatoes in it to try to remove it.Once I got the salt falvor reduced, I found that the chili has a wonderful flavor and is very full bodied without being excessively hot.I added an extra 14.5ounce can of stewed tomatoes and I used Moose Drool Beer. I will make this again, however I will ELIMINATE THE 1 TABLESPOON OF SALT. The beef bouillon adds more than enough. Too bad I didn't read the other reviews first! About 5 out of 30 people said this was way too salty. The potato idea works for those of you who forget to read the reviews first!

 
Most Helpful Critical Review
Jul 23, 2003

I didn't like it neither did my family.

 
May 14, 2011

I doubled the garlic, used a dark lager and only used a pinch of salt. I didn't have pinto beans but I did have organic black beans so I used those. This was tasty--very beefy. This was quite easy, which I appreciated after the day I had. I basically sauteed the veggies and meat and threw everything in the crockpot all day, just to save on time and energy. Close to my favorite chili--I think it could use a can of tomato paste but quite good. My husband remarked this would be great in chili dip.

 
Jul 13, 2003

I scaled this recipe up the 36 for my fraternity. It was fun to cook (I would recommend adding a potpourri of hot peppers for flavor and color) and it was a huge hit! I served it with rice and with Fritos for dipping. This was the third AllRecipes.com chili recipe I tried and it blew the other two away. Be careful with the salt though, all that beef bouillon creeps up on you.

 
Jan 03, 2005

Count me among the fans of this recipe. Even before the two to three hours of simmering, this stuff was irresistable! I put a large spoonful in a bowl to "test" it, and ended up eating 2 1/2 bowls in nothing flat. I did use hamburger instead of beef chuck and left out the tablespoon of salt. Indeed, the salt factor was perfect without additional salt. I enjoy experimenting with chili recipes, and this is one of the best ever!

 
Jul 13, 2003

This recipe didn't work for me at all. It was so salty that I had to add everything in my cabinet to dilute it and then it was just a big disappointment.

 
Jul 13, 2003

YUM!! I used ground beef and one extra can of tomatoes. It was absolutely delicious. Even our 4 year old liked it, althoug a bit spicy for her. This will be our superbowl chili!! Cindums

 
Nov 29, 2011

Wow!! This was amazing! I make this all the time for my husband to take to work. Those gus have it gone before 11am!! I will continue to make this over and over again! I leave out the salt and add some diced jalapenos. MMMMmmmm!!!

 

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Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 1617 mg
  • 65%

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

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