By Color Guard Mom on January 15, 2008
Photo by Annacia
Photo by Annacia
"I used Mom's chili recipe and added a few things of my own over the years. I put it together in the crock pot the night before, throw it in the fridge (just the crock), then before leaving for work the next morning I put the crock in the base, plug it in and it's yummy when I get home."
Serving Size: 1 (175 g)
Servings Per Recipe: 10
"Good and easy chili. I sauted the onion and pepper before putting them in the crock pot and also added 1 T brown sugar."
"Very good & easy to make! I didn't use my Crock Pot. I heated until boiling and then I simmered for 1.5 hrs. Yummy and I know the leftovers will be even yummier!"
"I have made this recipe several times and have meant to leave a review before now. This is easy to make and very delicious. I am normally not big on chili, but this recipe changed my mind. I use beef from our local meat market because I find the quality is better. The family loves this chili. Even my daughter, who is not big about eating meat, scarfs this down. My only problem now is stopping my fiance from eating half the pot!"
"This is my first time making chili and it seemed very easy! It is delicious rib sticking comfort food. I did add another 1/2 tablespoon of chili powder during the last two hours plus as suggested I was cooked it without the lid during that time too. Made for Potluck tag."
"can I use a 1 beef bouillon cube . in this recipe ."
"It's just as promised, easy, and very tasty as well. I replaced the beef with Yves Veggie Round and the tomato soup with stewed tomato's. I didn't have chili beans and used a can of mixed beans that worked almost as well. I just added a bit of Penzey's Southwest seasoning to fill in for the chili beans. This makes a milder chili that the kids will eat up but it has good flavor that the "hot-heads" around you can add some Tabasco too if they like. Made for Photo Tag."