Fidel's Revolutionary Chili

"This is not your average chili. This one is very hearty"
photo by Ric of the Shire photo by Ric of the Shire
photo by Ric of the Shire
Ready In:
8hrs 20mins




  • In a large skillet, brown bacon pieces until crisp.
  • Remove from skillet; drain well.
  • Brown sausage* and ground beef with onions over medium heat; drain and add to Crock-Pot.
  • Add bacon and remaining ingredients; stir well.
  • Cover and cook on low setting for 8 to 14 hours.
  • Taste for seasoning.
  • *(Choritzo,Kielbassa or Italian sausage may be used.).

Questions & Replies

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  1. FoodBooksSangria
    My husband and teenaged son loved this chili. My husband said it was so tasty and unique that it should be entered in a chili cookoff. The only changes I made were to double the bacon to 6 pieces and to use Spanish chorizo, not Mexican, because that's what I had on hand. Because I don't eat meat, I can't personally comment on the chili's taste, but based upon my family's reaction, I'll definitely be making this chili again. A very nice accompaniment to it is Sue L's Chilean Rice (#82167).
  2. clay russell
    I added 1 tsp salt and used 1 1/2 tsp of sazon completa since goya sazon was not readily available. my friends are asking for the recipe!
  3. jeeveslovescooking
    This was the best chili ever. I didn't use garbanzo beans, but I used red kidney beans. I also took the sausage out of the casings before cooking it. I would make this again!!!
  4. Jennifer Arnow
    Very good, but left out sazon because I couldn't find it. My step-son even had 2 bowls, and he usually doesn't even eat my cooking.
  5. carolm
    This is a wonderful recipe. I had planned on making it much sooner, but it took me a while to find the sazon!! The flavor is just right - not too spicy but certainly not bland. The garbanzos add some nice texture.


<p>A Hobbit born and raised in Tampa hence by propensity for all things saffron and garlic. There was a time when I could drop in to a friendly inn for my favorite cuban treats but I have long since journeyed far from home to a land that does not know what a chorizo or plantain is. Sad isn't it? Now the paella and flan must be my own doing.</p>
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