Fidel's Revolutionary Chili

"This is not your average chili. This one is very hearty"
 
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photo by Ric of the Shire photo by Ric of the Shire
photo by Ric of the Shire
Ready In:
8hrs 20mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • 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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Reviews

  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.
     
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RECIPE SUBMITTED BY

<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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