Total Time
30mins
Prep 15 mins
Cook 15 mins

Great chili for a cold night.

Ingredients Nutrition

Directions

  1. In a large saucepan cook meats until no longer pink.
  2. Drain.
  3. Add remaining ingredients and mix well.
  4. Bring to a boil.
  5. Reduce heat, cook and stir for 10-15 minutes or until thickened.

Reviews

(3)
Most Helpful

My husband LOVES this chili, even asked me to make it alternating times with my own recipe! It is very hearty and thick. A heavy on th emeat chili that would also be wonderful as a topping for a chili dog. I did add about 1 teaspoon of garlic powder and about 1/4 teaspoon gropund oregano to this recipe. Instead of plain kidney beans I also used a can of chili hot beans. I'd also like to point out that this chili tastes perfect from the moment it is finished, unlike some chilis that benefit from a "sitting" period to meld flavors. I know this one will be repeated often as you cannot get any easier than this!

Michelle S. September 30, 2008

This was good chili! I did make a couple of changes that probably didn't alter the taste too much. Instead of a can of french onion soup, I added chopped onion to the meat while it was cooking and then added a can of beef broth along with the other ingredients. I also added 15 oz. of tomato sauce instead of the 8 oz. and I omitted the salt. I'll be making this again.

cookn4mytwins October 04, 2007

The whole family loved this, especially my husband. My chili powder was a hot version so I only used 1 tablespoon. I really liked the use of sausage in this, instead of the standard ground beef.

Nickeletta December 12, 2006

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