Recipe by Kathy Labit
"This chili is so easy and very tasty."
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lean ground beef
white onion, chopped
1 (15 ounce) can
1 (15 ounce) can
1 (15 ounce) can
1 (4 ounce) can
chopped green chile peppers
This chili is wonderful and so easy to make! I substituted the ranch style beans for black beans (it was all I had) and it was amazing! Will make again soon.
This was awesome!!!!!! I did change a little, added a can of rotel tomaoes w/chiles aleft out the cummin. Quick and good for winter night.
Well I just popped on here to find something quick and easy for my girlfriend and myself and boy what a treat!
I loved some of the changes other reviewers made, so I stole their ideas! (heheh)
-I used the regular sized can of diced tomatoes and green chilies instead of the 4oz. can of green chilies.
-I only used half an onion. (My girlfriend forced me not to. But there was so much flavor from everything else, you could probably put 2 whole onions in and not notice!)
-I used one can of mixed chili beans, and one can of San Antonio Style beans. (Saw the ranch style beans, but the brands looked kind of shady...) I looked at the ingriedents and the San Antonio Style beans were basically the same as the ranch style beans, and apparently you could just add whatever kind of beans you want really. (From the lady who said she didn't use ranch style beans at all!)
-Then I really shook things up! Some might flinch, but hear me out... IT WAS AWESOME! Instead of ground beef I used freshly made Chorizo from a high-end grocery store. Now normal Chorizo comes from a tube and is basically left-over hotdog meat blasted with a million mexican spices... this was regular ground pork blasted with spices, so it was delicious. If I made it again, I would used a half pound of chorizo and a whole pound of ground beef. The Chorizo added SO much flavor, I'll probably have to make it again without the chorizo just to see which way I like it prepared best.
I loved this meal, and my girlfriend who
We love trying new chili recipes and this was a big hit at our house. I used Emeril's Southwest for the "Cajun" seasoning. I made two slight changes: I used a 10oz can of diced chilies w/tomato and I simmered for about 45min. to thicken. It was a nice change from my usual chili.
This is the most reliable chili. I leave out the ranch style beans & use 2 cans of kidney beans instead. I also use 1 minced clove of fresh garlic instead of garlic powder. Sometimes I add a tablespoon of unsweetened cocoa powder as well. It's even better the second day!
This was great! It was very spicy and tasty. I didn't have any Cajun seasoning, so I just used some salt and grill seasoning:) Also used 2 cans of Kidney beans instead of Ranch.
This is the best recipe I've gotten from this site so far (and I like a lot). My husband who is a very picky eater, says this is the best chili he has ever had. The only modification I made is that I didn't add the beans (I don't like them) and I let it simmer for at least an hour to get rid of the excess liquid. Excellent!!!
I make this alot. We only use it as a base recipe. We can't use cumin as i am allergic and we cut the spices down by about half. Also we cut out the kidney beans and use chopped green pepper in place of chiles. I also added a bunch of veggies like corn, peas and cooked diced potatoes (added at the very end) and let it simmer 2 hours. Soooooo good. Even my kids who have severe digestive disorders(which is why low spices) enjoyed it =) Plus they got alot of veggies and didn't even notice. Also good over rice or pasta instead of potatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chili II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 360
** Calories from Fat: 149
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