Recipe by Tracy J.
"This simple and quick one-pot chili has great flavor and is nice and meaty."
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1 (14.5 ounce) can
Italian-style stewed tomatoes
1 (15 ounce) can
light red kidney beans, drained
1 (8 ounce) can
1 1/2 fluid ounces
1 1/2 teaspoons
This was a great recipe and very easy. I used ground venison instead of beef, added alittle extra garlic, topped with mexican cheese and sour cream. it will definately be a regular chili recipe in my house.
did not like
A thick, meaty chili. Very quick to make, which is nice for a weeknight meal. My dh loved it (probably because it was so meaty), but I thought it needed something (fritos!).
Awesome chili! Tequila adds a really good taste. Favorite chili recipe of all time.
my husband cant stand "texas" chili but i made it anyway and he tried since i made it and he absolutly loved it. he couldnt believe how good it was and that it tasted nothing like other chilis hes had. so that made me happy! oh and i loved it too, it had so much flavor!!
This recipe was a winner. Tripled the recipe for a lunch gathering. Instead of Italian-style stewed tomatoes, I used a can of regular stewed tomatoes, and 2 cans of diced tomatoes with jalapenos. Used 1 can of kidney beans and 2 cans of chili beans w/sauce. Also added a small can of diced jalapenos for a little extra heat.
Mmmmm! This recipe is a keeper! It's easy to make and has a really nice flavor. I made the recipe as stated (and I always add cheese and sour cream on top in my bowl). My husband and I kept going back for extra helpings. Now we only have enough leftover for one of us to eat tomorrow. I'll have to make this again soon!
This was wonderful. I didn't have the tomato sauce so I made it without that and it was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 130
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