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Pork sausage, ground beef and plenty of beans make this chili a hearty meal-starter. I keep the versatile mixture in serving-size containers in my freezer at all times. I can quickly warm up bowls of it on cold—or use it to fix chili dogs, chili tacos and more. —Margie Shaw Greenbrier, Arkansas
This recipe is:
Contest Winning
Originally published as Slow-Cooked Chunky Chili in Quick Cooking January/February 2001, p31
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Reviewed on Dec. 22, 2011 by bnc1681
only chili i make now!!!
Reviewed on Nov. 12, 2011 by kat83
sooo good!!! love it
Reviewed on Oct. 21, 2009 by bina1225
Great recipe. Easy to make. I like my chili spicier so I added some hot sauce and extra chili pepper.
Reviewed on Feb. 06, 2009 by rachellestratton
My family loved this recipe. It taste a lot better than the chili I usually fix. This recipe is replacing my old one. Thanks
Reviewed on Oct. 05, 2008 by alee8837
My families favorite...we eat on it twice a week. Second night I put over spagetti topped wth cheese or on a baked potatoe.
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