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My father was a cook in the Army and taught me the basics in the kitchen. My childhood baby-sitter inspired my love of cooking, too...in fact, she gave me this recipe. Julie Brendt, Antelope, California
With Johnsonville Italian Sausage.
Nutritional Analysis: 1 cup equals 236 calories, 7 g fat (3 g saturated fat), 38 mg cholesterol, 1,240 mg sodium, 25 g carbohydrate, 6 g fiber, 18 g protein.
Originally published as Spiced Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p178
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Reviewed on Feb. 03, 2012 by artistcook
I also added 1 rounded tablespood cumin and some red pepper to taste, depending on how hot you like it. At this point I remove about half of the chili for those who don't like it too hot.
Reviewed on Jan. 16, 2011 by marciaoakley
I used 3 cans of kidney beans and only 1 can of tomato sauce. I also substituted a 48 oz. can of V-8 for the stewed tomatoes and water. This is good...and spicy!
Reviewed on Oct. 19, 2010 by hawaii22
Making it for the second time tonight!! Outstanding taste, lots of great spices that blend together perfectly! We actually replace the beef with ground turkey. Highly recommend!
Reviewed on Aug. 03, 2010 by tracymickle
This will be my second time making this chili. My husband absolutely loves it, and he's an astute chili critic!
Reviewed on Feb. 19, 2010 by JDawes1031
Have made more than a couple of times....very tasty
Reviewed on Aug. 13, 2009 by dinashell
my husband loves this chili....it has a wonderful flavor and is very hearty!
Reviewed on Nov. 17, 2008 by 'CuzJJ
Probably not very spicy, but looks interesting.
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