Recipe by JOHN MITSCHKE
"Good chili from the great ol' state of TEXAS. Hope you enjoy this favorite of our family."
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red bell pepper, finely chopped
yellow bell pepper, finely chopped
green bell pepper, finely chopped
orange bell pepper, finely chopped
red onion, finely chopped
serrano chile peppers, diced
3 (14.5 ounce) cans
1 (4.5 ounce) can
diced green chile peppers
3 (6 ounce) cans
2 (15 ounce) cans
1 fluid ounce
key lime juice
4 fluid ounces
16 fluid ounces
2 1/2 tablespoons
salt and pepper to taste
Friends said this was the best chili they had ever eaten. I did make some changes, I browned the meats together then drained and added other ingrediants. I added alot more cumin and chili powder. I didn't add the beer or tequila as that's just not something I have readily available in my cupboard but I think I will try to have on hand next time.
This needed work. As is; it's basically a tomato based soup. Very sweet. Had to triple (or more)the chili powder and cumin to get it to taste like "chili". I am from Texas and having a few Chili cook-offs under my belt, this is nothing like the chili's that are indicative of the region. I did like the beer in it and will probably work that into my favorite Chili recipe, but I won't make this one again.
excellent chili. the great smells in the kitchen made everyone hungry. i added a little extreme-hot-sauce and it was a total success. i served with some rolls and some thinly grated chedder. i'm going to make this on more than one football weekend this fall/winter.
This was a good chili, but you definitely have to add more chili powder and cumin . . . I also added some tobasco and extra chilis - there was virtually no heat. Also, it probably only needs about 2 - 2.5 hours of simmering with the lid on . . . I simmered mine for 3 hours and it lost most of the juice. I can't imagine how dry it would be after 5 hours! Not bad though.
Very good recipe. I have a wonderful recipe already but wanted to try something new. Was a nice change of pace! I did alter a little thou... I added a decent amount of Franks Red Hot. Also added 1 Habenero 1 Red Chili in addition to the current pepper order. WIth the meats I also did seperatly. My sausage weight was around 2.5lbs and 2lbs of beef. sausage i removed the skin and pan fried then ran through the food processor for a more even texture. I boiled the beef and ran through the food processor as well. Only other thing was more chili pepper was needed in my opinion but the recipe is a good starting area :) like any recipe season to taste. Hope you all enjoy this recipe as well
This was OK...needs a bit more spunk though. The scandinavian eaters loved it though!
Fantastic, made this for the first time about a month ago. It went over so well It will be the center of attention for my super bowl party. I will go a little easy on the heat, If you like it real hot you can always add later. The only thing I did different was brown the meats in a seperate sauce pan drain off then add to veggies.
Amazing chili!! I used turkey sausage instead of pork and cut the serrranos down because I was serving this to kids as well as adults. Everyone including my fellow Texans thought it was superb. Will be making again soon.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 485
** Calories from Fat: 196
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