Recipe by Southern Living magazine
"If you want to cool things off a bit, remove the seeds from jalapeno peppers."
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boneless beef chuck roast, cut into 1-inch pieces
celery ribs, cut into 1-inch pieces
green bell pepper, coarsely chopped
red bell pepper, coarsely chopped
sliced fresh mushrooms
jalapeno peppers, seeded and chopped
dry red wine
2 (16 ounce) cans
whole peeled tomatoes, undrained and chopped
1 (16 ounce) can
kidney beans, rinsed and drained
1 (15 ounce) can
chickpeas, rinsed and drained
1 (8 ounce) container
ground red pepper
Shredded cheddar cheese (optional)
We tried this recipe several years ago when it first was published in Southern Living. We made it for a super bowl party and it was definitely a hit. It takes a while to make and for all the flavors to blend, but it is well worth the wait. My husband LOVES to make it.
I didn't like this recipe. After all of the preparation, I was expecting something amazing. Unfortunately it was just the opposite. I would rather eat canned chili than this.
This was really good, had great flavor. The only thing I didn't like was that it took a long time to cut up the meat. Husband loved it.
The best recipe I have found to date. We eat a lot of chili and this is the only one ever requested now.
SOOO DELICIOUS!!! My hubby keeps begging me to make it over and over again. I also put in 1 pound of ground hamburger, cooked and drained, because my family prefers a really meaty chili. It was CHILICIOUS!!
A great tasting, hearty chili. Lots of ingredients, but well worth the trouble.
This is a really great recipe. I've made it several times, and almost always have had to substitute something (there are SO MANY ingredients). It's a winner! I have recommended to several people that they make this for chili cook-off's.
THE best chili recipe and the only one my family wants me to make now.
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