By duonyte on January 20, 2011
Photo by diner524
Photo by diner524
"This chili tastes remarkably good and can be made for dinner when you are pressed for time. The recipe comes from the beefitswhatfordinner.com website, but I originally saw the recipe in the newpaper. I have made this several times, used whatever beef I had on hand. I've also added more beans and tomatoes to the same quantity of beef, and it still tasted great."
Serving Size: 1 (299 g)
Servings Per Recipe: 4
"Very nice tasting chili this is! When making it I took your advice (since we DO like lots of beans in our chili) & used 2 additional cans of those as well as another can of the tomatoes! So easy to make it, too! Thanks for sharing the recipe!"
"As written this was OK for us. We thought the chili was way too thin and the sauce didn't have much taste. I added onion powder, minced garlic, tomato sauce and tomato paste and then we enjoyed it more. I also added two cans of black beans and only one heaping tablespoon of chili powder as I don't like it too spicy. This was very easy to make."
"I did add a very small dash of onion powder, and some pepper to this, and this was some of the best chili we have had in a while. Loved the chili powder and used what was posted in the recipe. Great little treat for a cool, damp day. Made for 1-2-3 hits."
"I loved that this chili was more soupy then stew like consistency. I wasn't sure about the amount of chili powder, thinking it might be too much, but it was the right amount for me. To me it was just lacking some seasoning, so I added some garlic powder, salt, pepper and onion salt, next time I would add chopped onion to the meat, while browning. I used dark red kidney beans, as thats what I had on hand and it wouldn't change the flavor of the chili sauce. I used Rotel for the tomatoes and peppers mix and did opt to add the cheddar cheese and green onion. Thanks for sharing the recipe. Made for PRMR Tag Game."