Recipe by Tina Reyna
"My family loves this recipe. Kid-friendly, great for sleepover nights. The key is to chop all veggies big so the flavors get incorporated but they're able to be picked out by the picky eater. Pair with honey cornbread and call 'come and get it!'"
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red onion, cut into large chunks
garlic, coarsely chopped
2 (28 ounce) cans
tomatoes, undrained and tomatoes chopped
1 (8 ounce) can
ground black pepper
2 (16 ounce) cans
kidney beans, rinsed and drained
This was very good and simple, resulting in a mild chili that everyone will like. I made it exactly as stated, but as usual for us, I ended up adding a little molasses to add a little sweetness.
Big P's Classic Chili Haiku: "It's been a long time, since a chili's been 5 stars, but I loved this lots!" I make a different chili recipe about once a week, and rarely do I go back and make a recipe a 2nd time around, or at least making it the same way again. THIS chili might change that (thanks Big P!) as I really liked it that much that I'll probably make it again. It was easy to put together, I actually liked the big hunks of red onion and celery (although I'd consider adding bell pepper) and all the ingredients were easy to come by, and all came together for a fantastic, no-fussiness chili.
Super easy and super tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Big P's Classic Chili
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 146
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