Reviewed: Jan. 22, 2009

This is an awesome recipe! have made it tons of tiems and there are no need for any changes. It is perfect on a cold day even in Florida! Thanks for the great recipe.

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Twin Mom

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

My husband and I LOVE this chili! I make it about every other week during the winter. It's even better the second and third days because the flavors meld together so well! I cut back on the ground beef and use petite diced tomatoes instead. I also use 4-5 cans of kidney beans for extra fiber and protein. I drain and rinse the beans prior to putting them in the chili. It's also best to let the chili simmer for a couple of hours--the beans get so tender!! YUMMO!! Great recipe--thanks for posting!!

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Lisa

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Reviewed: Jan. 9, 2009

So good everybody got seconds. Great chili base w/very mild flavor thats not complicated. I did add a little more garlic, chili powder and beans. Lots of flavor but not spicy. Paired this w/some buttery cornbread. This will be my go-to recipe from now on.

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penny49

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Jan. 9, 2009

I have to agree, combine the taste of this chili with its ease, it deserves 5 stars. IMO, some of the simplest recipes are also the best. The only thing I did differently was that I used two 24 oz. cans of stewed tomatoes instead of four 15 oz. cans. Topped the bowls with shredded cheddar, sour cream and crushed tortilla chips...mmmmm. I will also freeze some for chili cheese dip later on and for taco salads.

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SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Jan. 5, 2009

This is a great recipe as a base but it needed more beans and spice..I added an extra thing of beans, tomatoe sauce, tripled the spice amount and added green bell pepper and caynenne pepper.

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ASHLORENE84

Cooking Level: Intermediate

Home Town: Vincennes, Indiana, USA

Living In: Beaufort, South Carolina, USA

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Reviewed: Jan. 2, 2009

Excellent recipe. As with many of the previous reviewers I modified the recipe as follows: added 1 red bell pepper, 1 green bell pepper, 2 teaspoons red pepper flakes, 1 pkg taco seasoning mix, 1 can whole kernel corn. Drained the kidney beans and added a can of black beans and a can of white beans also drained. Instead of the 4 cans of stewed tomatoes I used 1 can Mexican Rotele, 1 can diced tomatoes with jalapenos and 2 cans of regular diced tomatoes. Chili came out wonderful. I added the beans when I added the seasoning at the beginning.

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debby

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Reviewed: Dec. 31, 2008

Very good basic chili recipe and extremely easy to make. I made some minor modifications: 1 chopped habanero pepper. Instead of 4 cans of stewed tomatoes I used 2 and 2 cans of diced (one with green peppers and one with jalapeno). Used 1 red onion and 1 yellow onion. Used 8 garlic cloves instead of 4. Added fresh ground pepper, some marjoram and some thyme. I also added some olive oil at the beginning to brown the beef etc. Topped with grated medium cheddar and a little sour cream. I suggest you serve this with a good cornbread (not the cheap cornbread muffin mix) and top that with butter and honey. Reheated leftovers the next day tasted even better. Thanks for the recipe Michelle.

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KurtP

Home Town: Portland, Oregon, USA

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Reviewed: Dec. 31, 2008

I was searching for a simple chili recipe. I was tired of my current chili with it's long list of ingredients and spices. This was excellent and simple to make. I did add a bay leaf to the chili because I like the flavor it adds. The whole family including my picky DD loved it. Thanks!

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THEFAMILYCHEF

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Novi, Michigan, USA

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Reviewed: Dec. 28, 2008

I used cubed chicken breast instead of ground beef. Excellent!

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buchana5

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 20, 2008

I add 1/4 tea. cayenne to give it a little kick (this isn't a spicy chili by any stretch of the imagination) and 2 stalks celery for some color. I also use 2 cans each of the tomato sauce and the kidney beans. It's a hit every time!

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DANIGIRL1011

Home Town: Taylors Falls, Minnesota, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 17, 2008

Absolutely delicious. I don't like kidney beans so I used navy beans instead. Used just one tsp of salt. Topped with cheddar cheese with cornbread on the side. AWESOME!

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jesspal

Cooking Level: Expert

Home Town: New Wilmington, Pennsylvania, USA

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Reviewed: Dec. 15, 2008

very good basic chili. Not spicy at all!

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Cathy

Cooking Level: Intermediate

Living In: Cary, North Carolina, USA

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Reviewed: Dec. 12, 2008

Super Yummy, I trought it all in a crock pot on HIGH for a few hours, used ground turkey instead of beef, and added chili poweder, cumin and cayenne pepper cautiously because I don't care for spicy chili. I made a HUGE batch and froze half to get us through... This was a BIG success with my hungry boyfriend :)

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AMlyGE

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Reviewed: Nov. 18, 2008

Finally, a chili recipe that doesn't call for outrageous ingredients! Like other reviewers, I think it's a great starting point. It's easily adjusted to your tastes and what you have on hand. A+

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SweetAnnieRose

Cooking Level: Intermediate

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Nov. 16, 2008

Great chili, this was my first chili and I wanted something easy, this was perfect and tasted great. My whole family loved it.

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VASSFAMILY

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Reviewed: Nov. 15, 2008

I added a tablespoon of red pepper flakes for extra kick and an extra can of kidney beans (drained both cans; didn't need the extra liquid). Yum!

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Christine

Cooking Level: Intermediate

Living In: Oakland, California, USA

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Reviewed: Nov. 12, 2008

This was my first time making chili and the recipe was very easy to follow. I did make some adjustments to the recipe. I found it to be a bit soupy for me, but I think the next time I will drain the diced tomatoes because I didn't this time. My husband and kids really loved it and I was so proud of myself!

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New2This

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Reviewed: Nov. 11, 2008

Excellent recipe! I made a couple changes used diced tomatoes instead of stewed, used chili beans and added a tsp of cumin. This is definitely a keeper.

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CFLYNN1

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Reviewed: Nov. 9, 2008

I love this chili recipe! It's easy in its preparation and ingredients, and totally full of flavor! I added more chili powder and salt and pepper to taste. I also followed other reviewers and out of the 4 cans of stewed tomatoes, I substituted 1 with diced tomatoes and chili peppers. I prefer my chili with more beans, so I added a second can of kidney beans. Five minutes before serving, I added 2 chopped green bell peppers for some crunch. I top my chili with shredded cheddar cheese and a dollop of sour cream. Everyone loved this recipe - as adhered to the original, but even more when doctored up a bit :)

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best20

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Nov. 1, 2008

Oh my gosh! This was amazing! Everyone loved it! They had seconds, even ate the leftovers, even though there wasn't much left. : D We used ground sirloin instead of ground beef and I cut up the tomatoes and advised by another reviewer. Other than that, I tossed in a few bay leaves and let it stew. I don't think I can rave about this recipe enough! It was so flavorful, so meaty and it didn't have too many beans (my husband doesn't like them). Yay! Thanks a ton for this. I will make this again and again! And again!

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Caitlin

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