Reviewed: Oct. 26, 2008

Very seldom do I change a recipe on the first round (I always follow exactly, then change if I feel necessary), but I also never serve a new recipe to others before I try it first. This was an unusual time, so I changed a little. I loved this recipe out of the ones I saw on this site. I doubled the recipe and added 4 jalapenos (1 with the seeds , but I would add 2 whole jalapeno next time with all the seeds). I made the chili powder heeping tablespoons and I added 1 green pepper. Dash of pepper. This turned out wonderful. Many people at the chili cookoff I took it to, told me this was the best spiced chili there. I didn't make the cutoff for the contest because I was late, but it was almost gone before we left. Definately, a make over and over recipe.

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Jenn

Cooking Level: Expert

Home Town: Garland, Texas, USA

Living In: Pittsfield, Massachusetts, USA

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Reviewed: Oct. 23, 2008

This recipie is great. I brown the beef and onions on the stove and then put it in the crock pot for about 6 hours on low! Perfect!!

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Diana

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Reviewed: Oct. 17, 2008

I rated this 5 stars, because on its own, it truly is THE BEST as a basic starter chili, and leaves so many options open for variation, depending on one's own mood and tastes. WHAT I CHANGED: 1 lb. gr. turkey; 2 cans beans, rinsed; 2 cans Red Pack diced tomatoes with chilis. I also doubled up on chili powder and added a couple shakes of cilantro and Old Bay seasoning, for a unique, balanced flavor. Cook all in a crock pot for an hour on high and about 3 hours on low. I'll never make chili any other way again, after revamping everything I knew, thanks to this very simple, very crowd-pleasing treasure!

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Charly

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

the only chili I make! I keep some in zip bags in the freezer! My husband said, "I don't know where you got this recipe, but I'm calling it 'your chili'" I smiled and said, "yes, it is 'my chili'" !!!

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4thegospel

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Reviewed: Oct. 8, 2008

This was my first attempt at making homemade chili. I used this recipe as a guideline and made a couple of changes. First of all, I did not add the salt specified in the recipe. Another reviewer said it was too salty and I'm sure they were right. It was plenty salty enough with all of the other ingredients. I added a 6 oz. can of tomato paste. Additionally, I added a 15 oz. can of spicy chili beans. I used 2 TBS of garlic powder and 1 TBS of unsweetened cocoa, I saw it in another recipe, I had some here, so I threw it in! I had adjusted the servings to 4 instead of the 8 that was originally on the recipe. It was very delicious! I couldn't stop taste testing it! I will be making this again if it ever gets cold again here in Florida!

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Ronman

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 6, 2008

Great Recipe! The entire family loved it! The only thing different I used was, El Pato Mexican tomatoe sauce, which make it hotter and we used Mexican stewed tomaotes, which comes season, with cumin, oregano etc. and used an extra can of beans! Perfect chili!

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BZY BEE

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 17, 2008

There is a reason I am only giving this 3 stars. I think this is an excellent chili, but it has WAYYYYYYY to much salt. I would advise cutting the salt in half or even more. Second it needs more beans! I made this last night for supper....I doubled the recipe.... and to get rid of the saltiness I added a big can of bushs baked beans(the original one) and 3 more cans of kidney beans, but when I added the extra beans I left the liquid out. The chili was actually really good, we liked it with all the extra beans in it. I will definately make this again, but just without so much salt.

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2girlsand1boy

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Reviewed: Sep. 14, 2008

Good base recipe. I read off other reviews and subbed 2 cans stewed and 2 cans diced tomatoes in and I added a can of red beans. I also only used one onion. I like the fact that it takes little time to make (compared to others)

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Jay!

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

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Reviewed: Sep. 13, 2008

My whole family still comments on what a good recipe this is. I do it exactly as stated - turns out excellent every time!

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rocky49152

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Reviewed: Sep. 12, 2008

This is really good. I do like to add some peppers for some spice. Mmmm... This will be the chili I make from now on. Thanks.

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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Reviewed: Aug. 8, 2008

I wish I could give this 10 stars! It's so versatile - make it HOT, medium, or mild. I make this a lot for parties and always am asked for the recipe. If you are looking for an easy chili recipe that is absolutely delicious, stop looking - you've found it.

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jul. 22, 2008

Very simple and easy to prepare. The only time that this chile takes to prepare is to fry the hamburger meat. I put the beans in when I put in the tomatoes and seasonings. In addition, it is so nice to have a recipe that most of the country has the ingredients in their kitchen on any given night. It does not seem like chile could be tasty in such a short cooking time but this recipe makes it possible. Thank you for this recipe.

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Holly

Cooking Level: Beginning

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Reviewed: Apr. 21, 2008

I added one can of corn, green pepper, black beans, red pepper flakes and more garlic.

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Nicole

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Reviewed: Apr. 6, 2008

Wonderful chili recipe i have never made chili before but i will for now on WONDERFUL i only added some cheese during the cooking it turned out 100% good this will be on my cook ahead list for when our new baby arrives :-)Thank you for sharing

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bakingbaby3

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2008

This was some real tasty chili..,mmmmm! My husband and I ate it for leftovers the next day and it was still great. I will definetley be making this again.

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slehman

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2008

I love this chili with my own revisions. I made mine as follows : I use the 2lbs of ground sirloin, all the spices that the recipe called for plus some cumin,coriander, and a pinch of nutmeg. I add 2 cans of chili ready tomatoes, 1 can of rotel, 1 8oz can of tomatoe sauce, 2 cans of chili beans with the juice and 1 can of ranch style beans with the juice. I throw it all in the crockpot and put it on low all day so at the end of a chilly day at my 2 son's football practice it is nice and warm and ready. I serve it with cornbread and salad and of course toppings for the chili such as sourcream, pepperoncinis, jalapenos, cheese, olives, and tortilla strips.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 2, 2008

I love it, especially because my boyfriend, daughter, and 3 year old son ate it up so fast! They loved it! I didn't have the amount of stewed tomatos that the recipe called for so I used one can of diced tomatos, and two 8 oz. cans of tomato sauce.It worked for me. I made a half batch of the chili. It all turned out perfectly. My bf didn't even mind the onions!!

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Mrs.Bradshaw

Cooking Level: Intermediate

Living In: Clovis, California, USA

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Reviewed: Jan. 31, 2008

My husband and I really liked this. My 9 year old daughter wanted nothing to do with it. It could be because she is becoming a picky eater lately. My husband and I both agree it needs a little more spice and no beans next time.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jan. 28, 2008

Ended up tasting a bit too much like spaghetti sauce than chili.

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Adriana

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Reviewed: Jan. 26, 2008

AGREE! Great, simple chili that doesn't take much timeor ingredients. I also added cumin. I think this seasoning adds sweet/spicy to the taste. My picky family loved it and asked for more. I put it in the crock pot to simmer all day and it just melted all the flavors together. CAN'T GO WRONG WITH THIS RECIPE!

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REDHEN

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