Sandy’s Slow-Cooked Chili
Total TimePrep: 25 min. Cook: 6 hours
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This chili was very easy to make and delicious.....a very hearty winter soup. I left out the green chilies, as we aren't big on them, and I made my own pizza sauce, as I didn't have any on hand. I also added some tomato juice, as it seemed somewhat thick. This soup has lots of hamburger in it and was filling. I served it with cornbread and my family really enjoyed it. This chili is 4 WW points per 1 cup serving.
This wasn't bad but wasn't anything special either. It didn't have enough flavor or seasoning for me.
I have used this recipe since it was featured in the magazine. I love the flavors and also the ease of making it. Normally I add a little bit of Frank's Red Hot to spice it up a bit. I also use 1 can of pinto beans instead of all kidney beans.
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GREAT MEAL. EASY TO MAKE! I LOVED IT SO MUCH, I MADE A BATCH 2 DAYS LATER!!!
Made this recipe for the guys in my fire station for dinner. I substitute ground turkey for ground beef. The recipe has a great flavor and was not spicey even after adding some crushed red pepper. We all agreed this recipe is a keeper for our menu. Will make this recipe again.
We have made this twice now and will defintely make again. So good on a cold winter day served with shredded cheese on top and cornbread on the side. Yummy!
Best chili Ive had to date. I left it cooking overnight and let it sit for a few hours so the sauce would thicken. Had it with some cheese and sour cream. Delicious! It was gone the same day :)