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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MrsLunar

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Reviewed: Jun. 28, 2009

I make this alot for my family. I double it and we eat it as left overs for days. Great recipe. I make as it is recommended.

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Amber

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Reviewed: Apr. 9, 2009

Just made it, my first meal in a slow cooker and it was fantastic. I used ground chicken (always do), and put in all diced tomatoes-- but drained all the cans of beans. This made for the perfect amount of thickness. I also noticed it needed a bit of salt when I got home to check on it, so I just added a tiny pinch, mixed 'er up and it was great. I made this as part of a very strict, disciplined nutrition plan I live-- yes, I'm serious! This makes for a very healthy meal in the right portion, and I had it with half a toasted pita which I grilled with a homemade garlic spread.

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bobgill

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Reviewed: Mar. 31, 2009

A good, basic chili recipe. Smells wonderful cooking. I left out the cannellini beans and celery and substituted a can of chili beans for one can of kidney beans (just personal preference). I also sauteed the onions with the meat. Not my favorite chili, but probably one I will make again when I need a slow cooker recipe.

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: Mar. 31, 2009

This recipe was probably the most disappointing recipe obtained from this site. It was so bland. We quadrupled the spices and when it was done, all I had was a bowl of salty, semi-spicy chili. I have no idea how fix it. Sorry, I won't be keeping this recipe.

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rhae

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Reviewed: Mar. 19, 2009

This is a very good starting base for chili. I ended up using more chili powder than was asked for, and instead of cooking the meat solo, I sauteed the onions / garlic, then cooked the beef, draining the fat when it was 1/2 done. I added the spices and finished cooking it. I then threw it all in the cooker, using diced tomatoes and some tomato paste, and mushrooms. I added some more chili and a bit of cayenne, plus a habenero sauce that I have home made from a family member, and finished it off with a couple of bay leaves. Really good outcome. Usually have it with shredded cheese all mixed in

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aetegan

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Mar. 16, 2009

Added extra garlic and cumin. My husband added more chilli powder and hot sauce when I wasn't looking and he said it was a fantastic result for my first try at making chilli! We spooned this onto our American hot dogs for dinner.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Mar. 13, 2009

This recipe turned out great! The only reason it is getting 4 out of 5 stars is because strayed from the recipe a bit and used some of the modifications listed by other users: drains all the beans, added a can of chopped tomatoes, and I left out the celery and oregano because I didn't have any but upped the other spices to 2 tbs chili powder & way more Tobasco, because I was making this for my fiance and he likes his stuff spicy. He tasted it today and said it was warm but not overpowering. I also upped the veggies to 1 green pepper and about 3/4 of a large white onion, and browned them with the garlic before putting them in the crockpot. The consistancy of this chili was great, the perfect meat/veggie/sauce ratio. I think another reviewer mentioned that it is almost impossible to please everyone with a chili recipe, as everyone has their own precise idea of what chili should be, but this is definitely a great base recipe, then just adjust the spices to your liking.

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Goudamanda

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Feb. 22, 2009

This turned out very good after 3 hours on high in the crockpot. My husband loved it - added a bit more chili powder and called it good - but I thought it lacked a certain something... next time I might try more spices.

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Noodles

Cooking Level: Intermediate

Home Town: South Lake Tahoe, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 21, 2009

very tasty, made some corn bread along with it. Best part was it was quick. Used diet lean ground and it still had a great taste

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Muriel

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Reviewed: Feb. 14, 2009

This turned out great. I couldn't find the Cannellini beans, so I just used white kidney beans instead. Drained all the cans and added an extra tomato paste with some water. Turned out to be a nice consistency. Not too watery, not too thick. This recipe is not too spicy which works great for the kids. Adults can add some hot sauce if they choose. Definitely a keeper!

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hacker

Cooking Level: Beginning

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Reviewed: Feb. 2, 2009

It came out ok but I had to make several modifications to the recipe. the spices seem very odd choices. Italian spices in chili? I cut out the basil and used cumin which is standard with chili powder. I've also never heard of putting celery in a chili so left those out. If I make this again I'd do this instead - use the drained can of kidney beans but not use a second can of kidney but black bean w/ juices instead use a can of diced tomatoes with juices use 5 oz of fresh pureed tomatoes 1 4 oz can of tomato paste and if you can find them roasted new mexico hatch green chiles with juices instead of green peppers.

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nikko

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Reviewed: Feb. 1, 2009

I made a double-portion of this for today's Super Bowl. The initial review from my boyfriend was that it was bland, so I added several things. (Remember, this is a double-portion) 1 small can of sliced jalapenos, more chili powder to taste, cayenne pepper to taste, salt, black pepper, and the other recommended spices.

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lzaichenko

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Reviewed: Feb. 1, 2009

didn't love it, only liked it, my daughter didn't like it at all. followed the recipe exactly. weird taste for a chili

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lolo

Cooking Level: Intermediate

Home Town: Brentwood, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Jan. 18, 2009

i dont use slow cook, just cook about 2 hours and i use tomato juice and whole tomato instead of tomaot puree...yummy ty ty so much for recipe

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Leanna

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Reviewed: Jan. 2, 2009

Overall it was good, however not as thick as I usually like my chili. I could've used more spices as well. I'll continue to tweak it to my personal tastes.

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areztex

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Reviewed: Dec. 29, 2008

video

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ramoslove

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Reviewed: Dec. 3, 2008

I didn't use any celery. I sauteed the onions before adding to the crock pot, to enable them to release more flavors. I only used 2 cans of beans, one drained and one with liquid. I enhanced the beef flavor by adding one beef bouillon cube. I also doubled the amount of chili powder. For tomatoes, I used what I had in the pantry, one can of chili ready tomatoes, and one 8 oz tomato sauce. It tasted pretty good.

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Casablancaise

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2008

I made this on Halloween night. I had a house full of family and friends and received rave reviews for this chili -- there wasn't a spoonful left. I didn't know what canellini beans were when I went to the grocery, so I bought extra red kidney beans. I now know that they are white Italian kidney beans. I also added a can of chopped tomatoes (with the juice). The onon, bell pepper and celery give this chili a lot of flavor. I will be making this again very, very soon. Thanks for the delicious recipe!!!!!!!

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julz701

Cooking Level: Intermediate

Living In: Hoover, Alabama, USA

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Slow Cooker Chili II

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