Prep 20 mins
Cook 1 hr
I have made this for years and everyone loves it. I add more tomato sauce then called for and spices depending how spicy you like it. I also double the recipe so we can eat it more than one day. I also use 3-15 oz cans of tomato sauce based on me doubling this recipe and because we like it juicy. If you would like you can top with shredded cheddar cheese.. I make this with grilled cheese and pb&j spriral's for a complete meal. If you want to up the heat, add a can of chili's and put more chili powder
- Cook meat and onion and green pepper until meat is browned and vegetables under tender. Drain.
- Stir in remaining ingredients and cover and simmer for 1 hour. Remove Bay leaf when finished.
Very nice chili recipe, similar to how I make my chili. I did double the recipe and added the extra tomato sauce and spices as Faith58 suggested in her description. A great versatile recipe that will suit many different tastes. Thank you for sharing!
I am choosing not to rate this because my family and I didn't like it and the other two reviewers left five star reviews. I think that this would be fine for non-chili lovers but it didn't have a true chili taste in my husband's opinion. I don't really like chili so I felt it was best to not rate it. It tasted like chili con carne with tomatoes.
This was so very good. I doubled the recipe, adding an extra can of beans (I used pinto) and subbing crushed tomatoes for some of the stewed tomatoes. Instead of a chili powder blend, I simply used a large amount of ground New Mexico chiles and some ground Ancho chiles. This recipe is proof that you don't need a long list of ingredients to make some great chili--thanks for posting it!