Reviewed: Nov. 23, 2009

This chili is a delicious, no-fail recipe! The only change I made was to use 1 lb of ground beef AND 1 lb of roast cut into 1 inch chunks and used 2 cans of pinto beans (instead of cannellini) with the liquid from both. I made it for a family get together and everyone (including my one year old daughter) ate it up!

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Melinda

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 20, 2009

This was very easy to make, despite the long ingredients list. I like that it has two kinds of beans. My family enjoyed this very much, and since it makes a large amount, I froze some. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 19, 2009

I made this tonight and it was so good! This was my first attempt at making chili and I was really happy with the outcome. I changed the recipe a little (based on other comments). I used 2 cans of chopped tomatoes and ended up having to add a little corn starch to thicken it up. I also skipped the celery because I don't like it. I drained 2 cans of the beans and used the juice from the third can. Thanks for the recipe!! I'll definitely make it again!!

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Sharon

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Reviewed: Nov. 15, 2009

Delicious! We made this for guests and we all enjoyed it so much. It wasn't very spicy and we added a little spice and my husband added some stew meat...but the taste was all in all good. We will make again!! Thank you!

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Kyle and Dawn Bell

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Reviewed: Nov. 13, 2009

This was perfect! I did everything according to the recipe but I added a hole jalapeno (took out the seeds) garlic salt, garlic powder...and i also added cilantro. I just love a lot of flavor and it turned out soo yummy! I highly suggest the cilantro!

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Azra

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Nov. 4, 2009

Good and easy. Nice seasoning blend.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Nov. 1, 2009

This was very good but had to add more seasoning. I checked the chili about an hour and a half before finishing and it was a bit bland. I added an additional 1/2 tablespoon of chili powder (Total 1 T.) and 1/2 tsp of ground cumin powder. My family does not like bell pepper so did not add that. Will make this again...SOON!

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TBOZZO

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Reviewed: Oct. 30, 2009

Well, it's a good tomato base and it is a good chili I guess but...but for spice lovers beware! you will have to add spices, I added more chili powder, cumin and Tony Chachere's.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Oct. 25, 2009

This was very good!!! I added less green peppers because i am not a fan but it came out amazing.

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Amanda

Cooking Level: Beginning

Home Town: Mississauga, Ontario, Canada

Living In: Oakville, Ontario, Canada

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Reviewed: Oct. 19, 2009

Loved this chili. I did add another pound of ground meat to it and 1 can of the tomato paste and 1 can of crushed tomatoes. Perfect for my family.

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SLR

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Reviewed: Oct. 12, 2009

This recipe was awesome.I only doubled the amount on veggies and spices .Will definitely make this again,my kids loved it.

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r.e.k

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Reviewed: Oct. 8, 2009

I love this recipe. The only things I do differently is I add one less can of kidney beans, I add the liquid from the 2 cans I do use & I add 2 cans of diced tomatoes slightly drained, then I add more hot pepper sause for that kick, but not too much so it dosen't burn our mouths. serve with garlic bread. My husband & toddler love this especially in the winter time when it's cool. & since I've been in the morning sickness stage of pregnancy lately, we've had this quit often!

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Sandy

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Reviewed: Oct. 8, 2009

Excellent recipe! Fixed it before I went to bed last night and it was ready to take to work for lunch the next morning! No adjustments needed! YUM!

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Dawn Marie

Cooking Level: Intermediate

Home Town: Montevideo, Minnesota, USA

Living In: Hampton, Virginia, USA

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Reviewed: Oct. 4, 2009

Very hearty and delicious. I used 1 cup green pepper, 1 cup celery, 1 medium onion, 4 small cloves of garlic, a sweetened red pepper, and extra chili powder since I did not have any hot sauce. Will try with the hot sauce next time. I did not have tomato puree either so I used 2 6oz cans of tomato paste with 3 cans of water. Oh and only 1 can of red kidney beans. Will do 2 next time. It was done after 6 hours in the slow cooker.

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jeaniehursey

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Reviewed: Oct. 4, 2009

This was delish!! I did sautee the onions and used a red bell pepper, with garlic. Just used 2 cans of Red Kidney beans with one drained. Added 1.5 chili powder and 1 tsp of hot sauce. Hot but not too hot really good topped with shredded cheddar and sour cream. A keeper 4 sure.

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Adele O'B.

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Sep. 19, 2009

Wonderful chili recipe - I've been tinkering with it a lot - I try to make this a full slow cooker's worth so I have lots of leftovers because everyone loves it so much. I found adding one can of 'special' beans (of all types) adds a bit of variety to it each time.

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Carlos deVillalvilla

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Reviewed: Sep. 8, 2009

Very good! I made a few changes to the recipes though. I added a can of mushrooms (I put them in everything), I seasoned the beef with salt and pepper while frying and I only had 1 can of tomato paste so I used some spaghetti sauce I had left over in a jar from the other night. The chili turned out great.

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fritzter

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Reviewed: Aug. 28, 2009

This is a great base for chili. I made some substitutions to make it to my liking. I omitted the celery and one can of tomato paste, but added a can of diced (drained) tomatoes and diced hot peppers. I drained the beans, but added about a quarter cup of coffee and a quarter cup of beer to the crock pot. The spice mixture included chili powder with dashes of ground cardamom, coriander, cumin, and baking cocoa. I serve it over warm corn bread. Delicious.

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Food Eater

Cooking Level: Intermediate

Home Town: Oceanside, New York, USA

Living In: Kingston, New York, USA

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Reviewed: Aug. 20, 2009

This was my first chili ever and for a chili novice, I will say this was super easy and came out pretty good. My biggest change is that since I read the critiques of this recipe were that it was bland, I added two jalapenos. If you like heat, then that really kicked it up. I also added a can of corn to balance the heat with some sweet. I'm not entirely sure why celery is in here, I feel like it made the taste a little too stew like. I'd omit that if I make this again. I used a full cup of onions because I love onions in my chili and even that was pretty mild on the onion. I'd add more next time. I will be looking for ways to season this better without necessarily making it too hot, but I think this is a great base/starter recipe for chili, especially if you like it meaty.

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