Reviewed: Jan. 19, 2012

This is my very first review on this site, that's how much I enjoyed this recipe! Let me start by saying that my husband is a self-proclaimed chili making master but I never eat his chili because he makes it so rich (aka FATTY) and too spicy for our boys and me to eat. He LOVED this recipe. I didn't have any tomato sauce on hand so I used a jar of Barilla Roasted Garlic pasta sauce. I wanted to make this mild, so I just used a different mix of spices. And that is what makes this recipe so great, you can customize the spices however you wish to make it as mild or hot to suit your taste buds. I also had a small chunk of Velveeta left in the fridge so I melted it up and drizzled it over the chili just before serving. I didn't have anything fancy to serve on the side like cornbread, so I just used saltine crackers. This is great for warming up on cold, winter days, Sunday football gatherings (just serve with chips!), or anytime you want comfort food.

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Reviewer:

MomiKimi

Reviewed: Oct. 12, 2011

I started with this idea, but then it was nothing like it in the end. I used pinto beans, 2 cans diced tomato and chili, 1 big can crushed tomatoes, bag of shredded baby carrots, ground beef, onion, garlic, chili powder, red wine; and put it all in a crock pot for the day.

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2 users found this review helpful

Reviewer:

Kristens

Cooking Level: Intermediate

Reviewed: Nov. 12, 2010

I doubled the recipe, but instead of 2 cans of tomato sauce, I used 1 can tomato sauce and 1 can of petite diced tomatoes. I also used 2 cans of Kidney beans instead of pintos, because that it what I had in the pantry. Delicious!

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6 users found this review helpful

Reviewer:

LALMUFFIN

Reviewed: Nov. 2, 2010

This is better than my mom's chili. Its quick, simple, and absolutely delicious. My husband raved about this.

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Reviewer:

joeysmomme

Reviewed: Oct. 19, 2010

This is the perfect recipe, without alot of fussy ingredients! I skip the cayenne, and also add a can of Ranch Style Beans for the pinto beans, and yummy!!!

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4 users found this review helpful

Reviewer:

Kelsysmoms

Reviewed: Oct. 4, 2010

use frozen onion, green peppers for ease. Serve with corny corn bread

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Reviewer:

Chef BradFoods

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Living In: Beverly, Massachusetts, USA

Reviewed: Jun. 30, 2010

This is a nice, basic chili. I used a tad more crushed tomatoes, and doubled the garlic. It went very well wish mashed potatoes.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Feb. 20, 2010

Absolutely Delicious!

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Reviewer:

HUNTERSMOMMY1

Cooking Level: Intermediate

Living In: Pascagoula, Mississippi, USA

Reviewed: Feb. 7, 2010

This was a nice, simple recipe - which is just what I was looking for. I followed made the double batch with the pinto and kidney beans, which was nice. I did think there was too much liquid (I cooked it down a bit before serving) and a bit too "tomato-y", so I might try it with just one can of tomato sauce next time. I left the cayenne out because my little guys can't handle spice yet and my husband and I added some Frank's RedHot to our bowls to add it back in - all of us were happy. :) I'll make this again - I love that it was so quick to make!

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Reviewer:

KrnB_23

Reviewed: Nov. 3, 2008

This was delicious. I cooked my own pinto beans and added a little more seasonings than called for. I didn't have any cayenne pepper so added a couple drops of hot sauce. I normally cheat and use packaged seasoning but proably won't again. This is much better for me, too - no additives or preservatives.

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