It's Chili by George!!
This is a good, standard chili, with lots of ground beef, tomatoes, kidney and pinto beans, and onions. It needs to simmer for 90 minutes on the stove, or can be made in a slow cooker and left to simmer all day.
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"This is about the 8th time I have made this chili recipe. Its is the best. I still use my slow cooker, because I think the flavors blend more. This time however, I used buffalo burger instead, it was better than than hamburger. I still use tomato paste instead of tomato sauce. I also use red and green tobasco, and cilantro. This is a real keeper!"
I have never made chili before and this was quite easy! I did take the advice from others and substitute diced tomatoes for the tomato juice. I also added some tomato past to thicken as a few reviewers did. I didn't have any white sugar so I used brown sugar and added some diced jalapenos as we like really spicy food. My husband loves chili and said this was his favorite. I can see where this recipe would be a good base for people who wanted to add different spices, meat, etc. This is a keeper and cant wait to make again.
This chili does not need the cayenne pepper. I cooked the chili in the slow cooker for approximately 10 hours. It was spicy the night I cooked it and was spicier the next day. Someone told me that the longer the chili is cooking, the spicier it gets. Overall, this was the best chili I've tasted and easy to prepare. However, for those who love spicy chili, then you'll enjoy this one. Thanks George for a great recipe. In fact, I've prepared many of your dishes and have totally enjoyed every one of them.
This chili is amazing. but like a lot of people I have tweaked the recipe. I omitted the tomato juice, cumin & white sugar. I added 29oz can of diced tomatoes, 1 can white kidney beans, rinsed & drained, 1 T brown sugar, 1/4c of hot sauce. Thanks George for some great chili!!!!
Look no further! This recipe is AWESOME as a base - I always get raves no matter how I modify. I don't drain the ground beef, however. I add things in my fridge like salsa, various hot sauces, etc. I also use Taco Seasoning I (bill echols) from this site. If you can find Luck's Pinto beans (they have pork in them....yeah, I'm not helping anyone's cholesterol level), you will really take this recipe over the top. This chili gets better on day 2 or 3, too! You will never have a bad batch with this recipe as a start (or alone) ....I promise!
Delicious! Used 3 lbs of beef, swapped the tomato juice for canned crushed tomatoes, left out the cayenne pepper, and increased sugar to 2 tsp (for a sweeter, chunkier, less spicy chili). Love making a huge pot of this and having easy dinner for multiple days. Reheats great.