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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Reviewed: Nov. 16, 2008

This chili was EXCELLENT!! I personally don't like chili or beans, but my husband has been wanting some chili for some time so I decided to make some and found this recipe. My Changes: I seasoned the beef, sauteed the veggies in the juices of the meat, I used 29 oz tomato puree, I drained both cans of kidney beans, instead of cannellini beans I used pinto beans in chili sauce, I didn't have chili pepper or hot sauce so I used 1/4 cayenne pepper. I will be adding this to my recipes. Thank you!

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Mom2Four

Cooking Level: Expert

Home Town: San Jose, California, USA

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Reviewed: Oct. 29, 2008

This was a really good recipe! My husband loved it, he wants it all the time now. I did add a Red Pepper as well as a Hot Chili Pepper to give it a little more kick! I also added a package of Chili seasoning, and a can of tomatos with the juice, and drained all the juice from the beans. Really Good Recipe thanks for sharing!

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Bert

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

I made this chili on a cold fall day and my husband could not stop raving about it! I did tweak a few things: I doubled up on the amount of garlic (mmm garlic), omitted the celery (I don't like warm celery), used a larger (27 oz. I think) can of tomato puree, drained all of the beans, added a 15 oz. can of diced tomatoes with juice, and added a bit more of each seasoning. The chili turned out thick and flavorful, exactly what I wanted! I'll definitely make this again.

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Gretchen

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Reviewed: Oct. 15, 2008

This is a good recipe.. However, the first time I made this, I didn't have chili powder.. So I added more hot sauce.. We liked it that way better than when I actually used all the chili powder... But I will definetly make it again, and appreciate the recipe. Thanks!!!

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Little Skiier 07

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Oct. 12, 2008

I absolutely loved this and my husband raved about it the entire time he was eating it. Will definitely make again...

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Wendi Straz

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Reviewed: Oct. 12, 2008

I think its funny because I didn't slow cook it and it turned out fabulous and thick I add more spice because that is what my family prefers....love putting the cannellini beans in it good idea! This can be a quick recipe too if you want it to. Thank you for a great recipe dont have to use mixes any more!

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MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

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Reviewed: Oct. 6, 2008

This one's going to be a family favorite! It's super easy to make and absolutely delicious. I followed the directions exactly except that I forgot the garlic, but it was excellent without it too! Yum yum!

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MrsMillerTM

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Reviewed: Oct. 6, 2008

With a few changes this recipe can be a 5 Star recipe. I followed directions exactly, then had to make a few changes. Increase Chili powder to 1 and half to 2 TB. Increase onion to at least 1 cup. I use at least two bell peppers, yellow and red are good too! I've also added in shredded zuchinni and carrots and it still tastes great! After those changes I give it 5 Stars!

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Brandy A

Cooking Level: Expert

Home Town: Auburn, Washington, USA

Living In: Monroe, Washington, USA

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Reviewed: Sep. 29, 2008

This chili was fantastic, although I did make some changes because of my personal tastes. I seasoned the beef with Worchestershire sauce. I also used extra chili powder and a dash of cayenne pepper instead of the hot sauce. This was a great meal to come home to.

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Ruth

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 22, 2008

I can see where the few low scores & mixed reviews came from on this recipe: apparently people are relatively vicious and territorial over how chili is made, what chili is, how hot or mild chili should be, who brings in the #1 Awards in Chili Standoff Contests, etc. This recipe does make a thick, meaty chili with a rich multi-herb kind of flavor (not spicy or hot though) that isn't everyone's thing. It had tons of flavor for me, but some reviewers on here said it was tasteless. To each his own. I followed the portions exactly, then added 1 teaspoon of cumin & 1/8th tsp of McIlhenny's Green Pepper Sauce. The chili came out awesome to me. My Dad hated it: he got territorial over its lack of runny juices and something over the light colored beans in it or something. Both friends who tried it loved it. I give it 5 stars and think it's great, but it might be impossible to not offend a group or two with a chili recipe. I think this recipe will impress the majority, though. Try it out.

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Jason

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Sep. 10, 2008

This is a great recipe!!!! I've made this chili twice and both time I used venison instead of beef. The second time I also added more black pepper and pepper sause and for the pepper sauce I used Franks Red Hot. I added more just for personal taste.

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Christian G.

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Reviewed: Sep. 1, 2008

I'm always looking for easy weekday recipes for those hectic nights after work. My family loved this recipe! It made so much that I was able to take the leftovers to work the next day and everyone there loved it, too. We don't care for bell peppers, so I left those out, and I halved the chili powder for a little less spice. It was still full of good flavor. I served it over fritos with sour cream and cheddar cheese (way to make an otherwise healthy recipe unhealthy - LOL). Thanks for a great recipe!

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mandyt30

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Reviewed: Aug. 24, 2008

i cant get enough of this. i have it at least once a month. and it is requested that i make this for every cook out i go to. everyone loves it. i do do my own spicing up for it though. be creative and it always works.thank you

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bgraz

Cooking Level: Expert

Living In: Braintree, Massachusetts, USA

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Reviewed: Jul. 30, 2008

Too bland for our taste.

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Lana

Home Town: Annapolis, Maryland, USA

Living In: New Braunfels, Texas, USA

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Reviewed: Jun. 6, 2008

This was pretty good chili. My husband and I love thick chili, so I chose to drain all of the beans before adding them to the pot. In addition to the spices listed, I also added 1 teaspoon of cumin and an additional 1/2 teaspoon of salt. Once everything was in the crockpot, I decided to add about 1/2 cup of water. It turned out perfect!!! My husband raved and even my picky children ate it. We topped ours with cheese and sour cream. Next time, I will add a touch more chili powder. This was not spicy at all (which was fine because of the kids).

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witchy_mom

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Tampa, Florida, USA

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Reviewed: Apr. 2, 2008

This was really easy to make! I didn't have any celery, so I left it out. I added carrots though. I also added a lot more spices. I added an Italian blend, and I also added about 2 tablespoons of hot sauce. It didn't turn out hot at all, but the flavor was amazing. Thanks for the recipe!

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patientgrl

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Reviewed: Mar. 10, 2008

This came out very good, and was relatively easy. I loved the idea of letting the crock pot sit all day long, and just come along to eat when we were ready. I had never had slow cooker chili before, and I was surprised by how soft the meat was. I made a few substitutions based on reviews and the cans of beans that I had on hand. I replaced the 2 cans of tomato puree with one 28 oz can diced tomatoes and 1 12 oz can of tomato paste. I used 1 can kidney beans, 1 can garbanzo beans, and about 1/2 a can (leftover from something else) large butter beans, all drained, plus a can of baked beans with the liquid. I really liked the texture of all the different beans in there. While the chili was certainly not lacking in flavor, it could have used about 3 or 4 times the amount of chili powder -- it was almost closer to a meat sauce flavor than a chili flavor. Still, it was delicious, made a ton (careful when mixing, it barely fits in the pot), and I would definitely make it again.

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twkitchen

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Reviewed: Mar. 4, 2008

I thought this slow cooker chili was excellent. The only change I made was to substitute the liquid from the cans of kidney and cannellini beans (I did't care for the syrupy consistency) with a can of diced tomatoes. It was perfect! I served with Italian bread. Very hearty, healthy and satisfying! Thank you!

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