Recipe by hoeguy
"This chili is just right for the bold and the timid. It has some heat, but not too much for everyone to enjoy."
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1 (1 pound) package
3 (28 ounce) cans
2 (14 ounce) cans
green bell peppers, chopped
2 (19 ounce) cans
kidney beans, rinsed and drained
2 (19 ounce) cans
white beans, rinsed and drained
1 (19 ounce) can
black beans, rinsed and drained
distilled white vinegar
dried minced onion
crushed red pepper flakes
hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste
A winner. The list of ingredients was intimidating but we put it together and simmered it down to a very nice meal. Cutting the portion to 9 created almost a full gallon. More actual flavor than simple chili.
Awesome chili, even better left over
This chili is absolutely fabulous!! Wouldn't change a thing! What else you got to offer us?
Really good chili! I used green chiles in the chili and subbed grape juice and red wine vinegar for the wine. I changed the servings from 25 to 12 but still used a pound of bacon. This recipe doesn't need measured, just dump it all in and it will be great. The kids and everyone else ate it up.
Very good! I cut the recipe down to 4 servings and because of this I only needed one can of beans so I went with the classic kidneys. The reason it doesn't get 5 stars from me is that there were too many pots/skillets and it tasted like it was missing something. Instead of all the dirty pans, I cooked the bacon in a dutch oven then put it aside, then put the ground turkey (I don't usually eat beef) in the same dutch oven. When it was almost cooked, I added the onion/celery/peppers. Then completed step 2, and moved on to adding the beans and seasonings. This seemed so much simpler! The missing ingredient that really rounded out the flavors was tomato paste. Will absolutely make this again, following my simple tweaks and adding the tomato paste. Hubby loved it!
This is a terrific chili....made a day ahead. I made it in advance yesterday and I didn't think much of it then. Fast forward today.....YUMMY! My only change was to not overdo the prep. Brown the bacon, browned the meat and then cooked the chopped vegis in a lttle of the reserved fat. Added all the seasonings, liquids and beans and it made it so much easier. Thanks so much for sharing!
This had a wonderful robust flavor. I only left out the brown sugar. Oh, and added extra garlic :)
Great Chili. I too was a little afraid of all the ingredients. I had to buy several of them. But it was a great bowl of chili. We make again. Going to freeze some and see how to taste later.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
** Calories: 312
** Calories from Fat: 98
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