Reviewed: Apr. 30, 2012

Loved it. I just added a 28oz can of whole peeled tomatoes because I like my chilso chunky, and for spice I used the canned Ortega HOT fire roasted diced green chilis.

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Reviewer:

Garysgirl64

Reviewed: Jan. 13, 2012

I used venison instead since my husband hunts and that's what we have around. Also didn't have tomato sauce around but tomato paste so I googled on how to make sauce out of that . So I only had about 12 oz. of sauce and then added about a 1/2 cup water. Added a can of chili ready diced tomatoes because I love tomatoes in my chili. Also used blackened seasoning since I didn't have cajun, but thought that might be close enough! My husband added about a cup of frozen corn cause he loves corn in his chili! I usually have to put sour cream and cheese in my chili, but now with this recipe!! Delish flavors!!! I ususally make a little more soupier one but since I cut the water down to 1/2 cup it was thick and chucky! I loved it!

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Reviewer:

asertell

Cooking Level: Intermediate

Reviewed: Dec. 3, 2011

I make this chili a lot. I do recommend using tomato juice in place of water and adding salt. I make it with turkey to make it more lean. Seasoning the meat also adds taste.

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Reviewer:

LOSANGEL1

Cooking Level: Intermediate

Reviewed: Nov. 14, 2011

Quick Chili II Haiku: "Quick to make, and great. (I let mine sit in crockpot) But used the same stuff." I kept the ingredients the same, but I tossed everything in the slow-cooker b4 leaving for work so that I wouldn't have to think about dinner when I got home. It's definitely a mild, no-fuss chili that could benefit from additional seasonings/spices, or diced tomatoes, bell pepper, fresh garlic etc ... but as it stands, it was a pretty darn good bowl of chili.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Mar. 13, 2011

Great chili!!! It was very simple (great for a working mom) and taste great. I will make it again!

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3 users found this review helpful

Reviewer:

sachiem

Cooking Level: Intermediate

Living In: Richmond, Texas, USA

Reviewed: Jan. 30, 2011

Excellent and so easy! Added black beans instead of kidney beans. Will definitely make again. Diane/White Rock, British Columbia/Canada

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Reviewer:

diane

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

Reviewed: Jan. 19, 2011

This really is easy, tasty chili!!! My whole family loved it. I used kidney beans instead of ranch-style as well. I also added a 15oz can of diced tomatoes and, per another reviewer's advice, a tablespoon of unsweetened cocoa powder and a teaspoon of cinnamon. With the additions, this is a fantastic five-star recipe.

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5 users found this review helpful

Reviewer:

Motherbird

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Reviewed: Dec. 2, 2010

Made this wonderful easy dish the other night. Doubled the recipe so I would have leftovers which were even better. Added Kidney, white, and pinto beans. Used the diced tomatoes with green chilies and fresh garlic. Family loved it. Will definately make again.

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Reviewer:

Dolonna

Reviewed: Oct. 26, 2010

All around great recipe. It's very simple to make and it tastes amazing. I think the best thing about this recipe, is that it leaves a lot of room for improvisation. I was missing the chopped chile peppers so I just threw in some jalapenos instead. I also enjoy my chili a little thicker, so I didn;t add the two cups of water. Everything worked out just great, and I'll be making this again for sure.

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