Recipe by cookkassi
"A delicious slow cooker chili with so many spices and so much flavor!!"
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green bell peppers, chopped
2 (15.25 ounce) cans
kidney beans, rinsed and drained
1 (15 ounce) can
1 (8 ounce) can
2 (14.5 ounce) cans
2 1/2 tablespoons
1 1/2 teaspoons
1 1/2 teaspoons
chopped fresh cilantro
Hubs hurt my feelings tonight. In between mouthfuls of chili he said, "This is the best chili you've ever made." Hmf! MY chili, I thought, was the best! I made a few changes, all of them minor, but the one big change I HAD to make was to add more tomato sauce. I made 1/2 the recipe and, using the amount of tomatoes and tomato sauce called for, I had something that almost resembled the consistency of a casserole! So for this 1/2 recipe I had to add 4 more cups of tomato sauce (used my own, which I had put up from my garden). I would call this quite a discrepancy! Even accepting that individual preferences dictate how thick or thin chili should be, until I "fixed" this it was something you could have eaten with a fork! I can't offer my own review of this, since I am not a fan of chili in the first place, so I would probably not like it no matter what. But hubs said he loved it, said it was "4 star and darn near a 5." For the 1/2 recipe I used the full can of black beans rather than a half can - and I certainly wouldn't call it too "beany." I used more fresh garlic than called for and left out the garlic powder. Finally, I had orange, yellow and red peppers on hand, so used them rather than the green pepper. I thought the addition of rosemary unusual - I could really taste it and didn't like it, personally. I don't think it belongs in chili. But hubs even had a second big bowl of this and instructed me, enthusiastically, to make it again. Looks like "my" chili is history.
I needed an additional 15oz can of tomato sauce and also added some Franks Red Hot. Hubby loved it, so all is good! Thanks for sharing!
Remove bay leaf b4 serving. Add more liquid. Skip the rosemary. Included something spicy. Otherwise, a good, basic chili. I followed the recipe as written, w/ the exception of browning the meat w/ the onions, bell peppers, and 3 minced garlic cloves. Also, the consistency in the crock pot was like mega-chunky-pasta-sauce, so I upgraded the 8 oz. can tomato sauce to a 15 oz., as well as an additional 1/2 can of water. I couldn't help but omit the rosemary though, I'm sorry Kas, but I couldn't bring myself to put rosemary in chili. Otherwise, all the other spices and herbs remained in the ratio written. Served our's w/ additional cilantro, green onion, cheese, and fritos, but everyone at the table was grabbing for Sriracha, Texas Pete, and jalapenos to add some oomph. I think this chili's leftovers would be good for festooning a baked potato or a hot dog, and I think I'd be happy to make it again.
We really enjoy this nice, thick and chunky chili. The first time I made it, I made as written. It was delicious, but we wanted some "heat". When I made it a second time, I added hot chili beans and a diced jalapeño. The peppers and diced tomatoes add a great texture to this chili. An added bonus is that this freezes and reheats really well. A dish that will be repeated often.
I made recipe as is except I decreased kidney beans by one can. Added extra tomato sauce due to dry not enough liquid. Add 1 poblano pepper. I didn't have any rosemary so didn't add. Very good recipe makes A LOT of chili
This was awesome, my husband who does not like chili actually really liked it. The only change I made to the recipe was to put in 2 cans of tomato sauce instead of one and this, just because of previous reviews knowing that it would be in the oven all afternoon and I wouldn't be able to check on it. I left out the cilantro, I really don't like it in anything... I made it in the oven because the recipe was too much for my slow cooker, 250 for 6 hours.
This was a good mild chili. We tend to like things a little spicier, but still enjoyed it.
I used fire roasted crushed tomatoes instead of diced tomatoes (my husband doesn't like the texture of diced) and ground turkey instead of beef (it's what I had on hand). I also drained and rinsed the black beans. I browned the meat, drained off the fat, and then threw everything together in the slow cooker. I did high for 30 minutes and then low for 5 1/2 hours.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 289
** Calories from Fat: 109
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