Like another reviewer, I omitted the tomato juice since I was using my slow cooker and I like a thicker chili. Other than that, I followed this recipe. I cooked it on low for 9 hours. The flavor was excellent, especially for such a simple recipe. I was very pleased with the results and will definitely make again. This would be an easy recipe to tweak to your personal taste. This made 4 VERY generous servings -- probably more like 5.
*****ETA: Several years later, I'm still making this chili, but I've made a couple additional changes (beside omitting the tomato juice) to make it even thicker. Now I use an extra 1/2 lb of ground beef and instead of using 15 oz of tomato sauce, I use 8 oz of tomato sauce and 6 oz of tomato paste. This chili is good the first night, but the leftovers are GREAT.
This is a yummy and easy recipe. I made it at a work potluck and everyone loved it. It tasted better the longer it stays in the crockpot.
Best Ever! I made this for a football party last weekend. I was totally bummed because there wasn't any left over! I used only 1 can of beans & V8 for the tomato juice. My husband wanted it a bit spicier so next time I might try the "hot" chili seasoning. The green chili's added superb flavor this was the best chili I ever tasted. My mother in law thought so too!
Really good easy chili...I serve it with a dollop of sour cream and a bit of cheese..eaten with fritos is a great way with this too..yummy!
I gave this 4 stars since I tweaked it some and it wasn't the original recipe. We like a thicker chili and not TOO spicy because of the kids. Here's what I did: 1 lb. ground beef 1 can dark kidney beans (undrained) 1 can MANWICH sauce 1 pkg chili seasoning mix Salt; pepper; garlic powder; minced onion Brown the ground beef with salt pepper garlic powder and minced onion to taste. Layer kidney beans ground beef chili seasoning and MANWICH sauce in crockpot. Give it a stir to blend all ingredients and set on LOW for about 5 hrs. (Just long enough for flavors to blend and heat through). I served it with Pillsbury Garlic Butter flavor rolls. Even my kids thought it was good and not TOO spicy!!
This is a great recipe. I omitted the tomato juice and added a bottle of beer instead because we like the beer flavor and instead of chile spice I just used crushed red pepper and chili powder. Delicious! Served with fried bread for dipping.. Perfect for a cold day!
This is basicly the way I make it. I use 1lg. onion chopped about 3 stalks of celery chopped 3 pds. ground beef. 2 cans- 1 each dark red kidney beans and light red kidney beans rinsed and drained. Also one can of chili beans. Not drained. You can throw diced peppers in it to with your onion and celery. I do if I have them. Then whole tomatoes diced tomatoes tomatoe soup tomatoe juice. Whatever you have tomatoey. If you like it hot put some hot pepper flakes in it. I serve those on the side husband likes it hot children do not.Also my husband likes elbow macaroni in his chili. It doesn't bother me so I do it. Make it in a Dutch oven. If it dosen't look like enough and some water with some more spices you like. You can also scale it down for a smaller version.
Very spicy wow! The Can of Chili's made it so hot for us that we had to put it as a pasta SAUCE instead of a chili. will try it again without chili's
Yeah! I have finally found a chili recipe that is super simple to prepare and tastes great! I followed the recipe with a couple of minor adjustments. I used 1 1/2 lbs ground beef (instead of 2 pounds - I like a soupier chili). I used 1 can dark and 1 can light kidney beans undrained (instead of the chili beans b/c that's what I had on hand). I didn't use the 10 oz can of tomatoes w/green chili peppers (forgot it). And used 2 packages of chili seasoning mix (instead of 1 package). This tasted great and I will definitely make this chili again!
it was good but it wasn't thick
