Easy Chili III Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 19, 2004
Tasty,but the beans stayed crunchy for MUCH longer than the 2 to 3 hours suggested cooking time. Maybe presoaking them or blanching them first would have helped.
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Reviewed: Jan. 20, 2007
This is a great basic chili recipe. The reason I only gave 3 stars is because you MUST presoak the dried beans before cooking or the will not fully cook. Especially Red Kidney beans. Be careful here because dry red kidney beans contain a toxin that can cause severe gastric distress if not fully cooked!! Pre-soak you beans overnight and this recipe is fantastic!!
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Cooking Level: Expert

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Reviewed: Mar. 19, 2012
A bit too tomato-ey...I added waaay more chili powder and pepper sauce than the recipe called for and it still tasted a little like spaghetti sauce. I'll try adding some bell peppers and other spices next time. Maybe a little less tomato paste.
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Cooking Level: Intermediate

Home Town: West Sacramento, California, USA
Living In: Sacramento, California, USA

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Reviewed: Feb. 4, 2013
Awesome recipe, but two changes are needed. 1 dry beans need to be presoaked, and 2 all tomato products cannot be added until beans are completely soft. (It is a science thing -- if you add the tomatoes the beans never soften. I believe it is the acid, not sure I am remembering the why.) So this makes for 2nd step. After beans are completely soft, add all tomato products. Continue to simmer for about another hour to develop flavor.
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