*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.
My husband and I really liked this recipe. I followed the advice of other posters and drained the majority of the liquid from the beans, as we like thicker chili. Also, I sauteed the onion, celery, pepper, and garlic in butter with a bit of chipotle chili powder before adding to the slow cooker. I will definitely make this again!
I had success with this recipe, with a few small changes from reading reviews. I did NOT add celery. I also drained 2 cans of beans and left one undrained. I used one can of tomato puree and one can of diced tomatoes. I bumped up the seasonings by using 1.5 T of chili powder, extra garlic, and almost 1 tsp of tabasco. The chili came out great and my husband described the flavor as "earthy." He liked it.
I love this recipe! I have made it twice now and the only thing I did different was add more of the veggies and used a little cheyenne pepper to give it more of kick (but not too much). I ended up making it with pinto beans the second time around instead of kidney beans (I live in CO and during the blizzards the grocery stores were a little low on items) and it tasted great once again.
I am not a huge fan of chili, but my husband has been asking for it, so we tried this one. I am not a huge exact measurment person, so I threw in the beef, approximate amounts of onion, celery and green pepper. I drained all but 1 can of beans (I used dark red, light red and white kidney beans.) I used 1 can of puree and 1 can of diced tomatoes with green chilis. I used the recommended seasonings, approximately, but used tobasco instead of the chili sauce that I didn't have. I cooked for 6 hours on high. This was really hearty with the right ammount of sauce. We stirred in sour cream and cheddar cheese and topped with cheddar french fried onions (way to load up the calories, but boy was it good!!!)
Was looking for a recipe that was similar to one I used to use but lost. This was it and it was great. If you like it spicy you will need to up the spices. I also added some cumin and swapped out the tomato puree for tomato chunks. Everyone loved it!
I thought this recipe was lousy. Where's the taste and spice to it? I'm tempted to pitch it but I think I can salvage it with a whole lot more spices than what's called for in the recipe. It tastes like tomato period! I will not be making this recipe again.
This was awsome and so delicious. I used ground chicken rather than beef and found there was no difference in taste. The ground chicken was usefull in reducing the cholesterol levels in this meal. I will keep this recepie in the faves.
Good simple recipe. Made a few tweaks on second batch: - 1 lb LEAN (93%) ground beef browned and did not drain fat (it's very little and adds flavor) - 2 cans red kidney beans 1 light and 1 dark (drained and rinsed because they are packed in corn syrup--sugar) - 1 can black beans (with liquid) instead of cannelloni - Two packets taco seasoning instead of chili powder - 2 cans diced tomatoes w/ green chilies instead of puree - 2 teaspoons dried Italian seasoning instead of the individual herbs. - 3 cloves garlic minced instead of 2 - 2 medium jalapeno peppers cleaned and seeded chopped - 1 cup beef broth