By Jenny Sanders on December 13, 2003
Photo by lets.eat
Photo by lets.eat
"Sweet Hungarian paprika is the secret ingredient that makes this chili mild but bursting with rich flavour. The three kinds of beans are pretty, but you can use whatever beans you have on hand. And for all you folks that think that "real" chili doesn't have beans, I can only say that I don't want to make a historically authentic Texan dish - I just want a way to cook my healthy, high-fibre, low-fat beans, and I refuse to call them "Chili flavoured beans with ground beef." So there."
Serving Size: 1 (854 g)
Servings Per Recipe: 4
"This is so yummy! We made the recipe exactly as stated, but added a tablespoon of garlic and used smoked paprika. It was even better the next day after all the flavors had time to meld together.
Thinking cumin would really add flavor to it also!"
"Tasty recipe however the chef forgot to mention if the beans needed to be rinsed or not. I went ahead and rinsed them. I also substituted by adding red beans, great northern and pinto. I omitted celery and added a bit of salt too. Overall very good but next time will add a tad more chili powder and maybe some cumin."
"Very good! It's thick enough to put over a baked potato!"
"I have never made chili before, surprisingly, preferring canned chili as a child over homemade. I did a google search for best mild chili, and this recipe came up, among others. I had all of the ingredients, minus celery (which my husband hates). I did use red kidney beans, pinto beans, and great northern beans, though. It was GREAT! My husband and 4 (sometimes very picky!) children ate it ALL and I was declared the best cook in the world by my 7-year-old son, who generally hates my "new" dishes. I give this recipe a 5, though we did modify it with no celery, different beans, added green peppers, and a dash of cumin."
"This has to be the mildest chili I've ever made. The paprika gave this quite a pronounced smoky taste. I did add some hot sauce to my portion I needed a little more 'kick'. Thank You Jenny!"
"We loved this chili recipe. I used the amount of spices called for, and it was not too hot at all. I could not find 19 oz. cans of the beans, so used 15 oz. cans. It was great!"
"With small children and not all family being used to firey food I cut the chilli just the tinyiest bit and put Sambal on the table for some adults to add seperately.This Chilli was mild, easy to make, with simple healthy ingredients, economical and flavourful. I don't dish out 5 stars very often but since everyone started with compliments in the first minutes rather than just wolfing it down, most had thirds and there was none left, it deserves them all and will be a very regular addition to our menu from now on ! Mega Thanks Jenny for a great recipe :)"
"A very Tasty Mild & Rich Chili. DH loved it, He doesn't like hot or real spicy foods. I didn't use quite as much of the chile powder & paprika as it called for also used my home canned tomatoes.This will be our new chili recipe,tasty and so good for you."