*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've made this recipe about a dozen times and I love it! The only thing I'd recommend is washing the canned beans in a colander to reduce the extra sodium in the canned juice. Otherwise the chili tastes too salty.
I'm giving this a "solid" 4 of 5 stars. I tweaked it just a bit, using a pound of ground chuck and about 3/4 to 4/5 pound of mild italian sausage. Cut back on the salt a bit "just 'cause" and used a little stock rather than the water to give it a little "slow-cooked" flavor. I've had it on the stove for about a 1/2 hour and it's already respectable. I'm expecting good things with a little time for the flavors to "meld." Will definitely keep this recipe around, especially for quick-fix chili cravings.
This chili was FABULOUS!!!! I made a couple of changes by using a cup of dark beer instead of the water and for one of the cans of diced tomatoes I used a can of Rotel "chili fixins" diced tomatoes. Topped with some sour cream and cheese and atop white rice this was the best!
Excellent quick chili recipe. I used 1 can of beef broth in place of the water and crushed red pepper flakes instead of hot pepper sauce and all kidney beans since that's what was in cupboard. Will definitely be my NEW chili recipe! Thanks for sharing.
I've made this multiple times. I almost always made a triple batch in my stock pot and freeze portions for lunches for next week or so. You can easily double the chili powder for more spice or even puree a few jalapeno peppers with the tomato sauce when you add it.