Help...! Need a good Chili recipe~

I used to make chili using Campbell’s Fiesta Chili Beef soup as one of the ingredients, but I think they discontinued it bc I can’t find it anywhere, leaving me, well, Chili-less. I hope you share yours if you have a good one~ pretty please!!

Thanks so much!

[SIZE=4][I]Here you go!
2 cans (Lg. cans)Vegetable Juice, add one veg. juice can of water
1 can light red kidney beans (drained)
1 onion
3 1/2 lbs. ground chuck
1 Tbsp. salt
2 Tbsp. chili powder
3 Tbsp. brown sugar

Brown ground chuck, drain grease. In a large kettle, add 2 cans vegetable juice, one veg. juice can of water, 1 whole onion (you can chop this…I don’t 'cause hubby doesn’t like onions!), add salt, chili powder, brown sugar, and ground chuck.

Bring chili to a boil and then turn down to simmer and cook for 2 hours, then add 1 can kidney beans…cook for 1 more hours. Enjoy!

We like to fix angel hair pasta and put chili and cheese on it!


Wonderful! Thanks Merryknitter! Just a coupla questions… what size can for the vegetable juice (we’re probably talking the really large size, right?), and when you add the kidney beans, do you drain them first? (probably not, but just checking.) I’m going to run a copy off so I can make it real soon.

Thank you so much,

[FONT=MathSoftText]Hi, I don’t know if you even have a crock pot but this is my families favorite chili recipe. It feeds a crowd but can be easily halved. [/FONT][FONT=MathSoftText] [B]
Crockpot Chili
[/B][/FONT] [FONT=MathSoftText]2 pounds ground meat (beef, turkey, or combination)[/FONT]
[FONT=MathSoftText]1 onion[/FONT]
[FONT=MathSoftText]1-2( depending on your preference) green peppers [/FONT]
[FONT=MathSoftText]garlic powder[/FONT]
[FONT=MathSoftText]2 cans kidney beans drained[/FONT]
[FONT=MathSoftText]2 cans whole tomatoes drained[/FONT]
[FONT=MathSoftText]2 cans tomato soup[/FONT]
[FONT=MathSoftText]4 Tbs Chili Powder[/FONT]
[FONT=MathSoftText]2 Tbs sugar[/FONT]
[FONT=MathSoftText]a few shakes of hot sauce( optional)[/FONT]
[FONT=MathSoftText]Brown the meat with onion and green pepper. Add a few shakes of garlic powder. Dump into crock pot with the rest of ingredients. Cook on low for at least 4 hours. Stir occasionally[/FONT].

I do have a crockpot, but I don’t have many really good recipes for it. Always on the lookout for good ones, tho’. I like the idea of making it in one. :slight_smile: Also like the option of using either ground turkey or beef, or a combination of both. Will probably end up halving it as it’s just the two of us now. Thanks Holly for sharing
your family’s favorite chili recipe! Will definitely be making it. :slight_smile:


Mine is really similar to Hollyp’s Recipe

2 lbs ground meat (I use anything but beef…turkey mainly)
1 can whole tomato
1 can crushed tomato
1 can dark red kidney bean
1 package mushrooms (these days I have been using Cremini)
1 Green Pepper
1 Onion
1 package Old Elpaso Chili Powder
(alternavly I would use chili peppers, seasoning salt &, garlic powder to taste)

These days too, depending on my mood I will also add cubed zuccini and/or eggplant, just to beef it up!

Have fun!

Here’s a recipe for authentic Texas chili - no beans, no vegetables.
I lived in Michigan for five years and my friends and I would go 'round and 'round about what is considered chili and what is considered bean soup. :teehee:

Anyway, here it is:

[FONT=“Arial”]BACON: 3 strips, thick
BEEF: 3 pounds lean, coarse ground
ONION: 1 medium, chopped fine
GARLIC: 3 medium cloves, minced
TOMATO PASTE: 6-ounce can
CUMIN: 3 tablespoons, ground
OREGANO: 1 tablespoon, ground
SALT: 1 tablespoon
PEPPER: 1 tablespoon, ground black
BEER*: 12-ounce bottle
CHILE PODS: 6-9 dried, red
WATER: 3 cups
(*Dark Mexican beer is best)

In a large, cast-iron kettle, fry bacon crisp. Remove and discard bacon saving
the grease. Add meat, onion and garlic and saute in bacon grease until meat
is gray. Stir in tomato paste, then add spices and mix well through the meat.
Pour in beer. Stir thoroughly and remove from heat.

Remove stems and seeds from dried chili pods. Boil in a covered saucepan
with water for 15 minutes. Put peppers and water into blender and blend into
thick sauce; pour sauce into kettle with meat; stir and simmer for 2 hours.
Check after 1 1/2 hours. If chili needs thickening, add a tablespoon of masa
harina. If chili is too thick, add water sparingly. For hotter chili, add cayenne
pepper or Tabasco sauce – sparingly.

And I don’t know about the kettle that is called for in the recipe. I just use a dutch oven or a heavy soup pot.

Hey there Crycket an cd~ thanks for sharing! I plan on making all of these, spread out over a few months of course! LOL cdjack, I may omit the chili pods 'cause I don’t know where to find them, but I’m sure the recipe will still work.

Thanks again, you guys :hug:

I’m pretty sure I found them at the Meijer on the International Foods aisle when I lived in Ann Arbor. Or maybe they are with the spices…

I shop at Meijer’s all the time and there is an international food aisle
so I’ll look for them there, and in spices if too. :thumbsup:


Hello. I sometimes make a vegetarian chili for my veggie-only friends. I chop:
onion, celery, carrots, green and/or red peppers, and any other vegetables I want to add (sometimes broccoli, zucchini…anything really). Cook in oil until wilted.
Add cans of tomatoes or tomato juice or tomato soup (your choice), a can of corn niblets, drained (this makes it nice and sweet and crispy); a can of red kidney beans, maybe a can of chickpeas, sometimes a handful of dried red lentils. Then I grate in as much garlic as I feel like having that day (usually at least 3 to 6 cloves). I don’t fry the garlic with the onions, as over-frying makes garlic bitter.
Season with garlic salt, celery salt, chili powder (I have recently discovered there are dift. kinds of chili powders, and chipotle chili is now one of our favorites), salt and pepper to taste.

Then just cook until all the veggies and lentils are soft, and it’s good and hot. Serve over rice.

This is an easy recipe that my mother taught me to make, and it’s good topped with cheddar or pepper jack cheese. I sized it down for a smaller crowd for you.

-1 small yellow onion, chopped
-1/2 bell pepper, chopped
-2 medium tomatoes, seeded and chopped
-1/2 lb lean ground beef
-2 12 or 16oz cans of kidney beans, drained
-12oz can tomato sauce
-1tbsp chili powder
-1tsp garlic powder
salt and pepper to taste

Brown the beef, then add onion and pepper. Cook until sauteed. Stir in the spices(and any other additional ones), then add tomatoes, beans, and sauce. Cover and cook one hour, stirring occasionally.

You could probably even do this in the slow cooker over medium all day.

Thanks so much, Woodi and Jenelle, and sorry that it has taken me a while to respond, but I’ve been down with the flu. The recipes sound really good, and I appreciate so much your taking the time to share. Can’t wait to try them. :slight_smile:

Thanks again,

You’re welcome, Jan. Glad to hear you’re feeling better. I’ve just had flu for 5 days, think I’m on the mend too. This was a bad bout for many people, I hear tell.

add LOADS of garlic to those chilies and maybe it will ward off any other bad bugs. G’luck!