Recipe by Christine L.
"This recipe will feed a crowd! Serve with grated cheese, sour cream, salsa, and chopped onion."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
2 (14.5 ounce) cans
1 (15 ounce) can
1 (12 fluid ounce) can or bottle
beef bouillon granules
ground black pepper
2 (15 ounce) cans
pinto beans, drained
Wow! The salt measurement is way too excessive! I had to boil 2 potatoes in it to try to remove it.Once I got the salt falvor reduced, I found that the chili has a wonderful flavor and is very full bodied without being excessively hot.I added an extra 14.5ounce can of stewed tomatoes and I used Moose Drool Beer. I will make this again, however I will ELIMINATE THE 1 TABLESPOON OF SALT. The beef bouillon adds more than enough. Too bad I didn't read the other reviews first! About 5 out of 30 people said this was way too salty. The potato idea works for those of you who forget to read the reviews first!
I didn't like it neither did my family.
I doubled the garlic, used a dark lager and only used a pinch of salt. I didn't have pinto beans but I did have organic black beans so I used those. This was tasty--very beefy. This was quite easy, which I appreciated after the day I had. I basically sauteed the veggies and meat and threw everything in the crockpot all day, just to save on time and energy. Close to my favorite chili--I think it could use a can of tomato paste but quite good. My husband remarked this would be great in chili dip.
I scaled this recipe up the 36 for my fraternity. It was fun to cook (I would recommend adding a potpourri of hot peppers for flavor and color) and it was a huge hit! I served it with rice and with Fritos for dipping. This was the third AllRecipes.com chili recipe I tried and it blew the other two away. Be careful with the salt though, all that beef bouillon creeps up on you.
Count me among the fans of this recipe. Even before the two to three hours of simmering, this stuff was irresistable! I put a large spoonful in a bowl to "test" it, and ended up eating 2 1/2 bowls in nothing flat. I did use hamburger instead of beef chuck and left out the tablespoon of salt. Indeed, the salt factor was perfect without additional salt. I enjoy experimenting with chili recipes, and this is one of the best ever!
This recipe didn't work for me at all. It was so salty that I had to add everything in my cabinet to dilute it and then it was just a big disappointment.
YUM!! I used ground beef and one extra can of tomatoes. It was absolutely delicious. Even our 4 year old liked it, althoug a bit spicy for her. This will be our superbowl chili!! Cindums
Wow!! This was amazing! I make this all the time for my husband to take to work. Those gus have it gone before 11am!! I will continue to make this over and over again! I leave out the salt and add some diced jalapenos. MMMMmmmm!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Jim Kaczmarek's Chili
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 199
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This homemade chili is hearty and meaty, and is very quick to make.
See how to make a hearty beef and bean chili with lots of smoky flavor.
Basic chili recipe with beef, tomatoes and kidney beans.