Slow-Oven Beef Chili

 

Slow Cooker Chili with a Twist!

Video taken from the channel: Preppy Kitchen


 

Slow Cooker Chili

Video taken from the channel: Cooking Classy


 

Slow Cooker Chili Recipe: Beef Chili Colorado

Video taken from the channel: Certified Angus Beef brand Kitchen


 

Slow & Low Chilli Con Carne | Jamie Oliver

Video taken from the channel: Jamie Oliver


 

Slow Cooked Texas Style Chili Con Carne

Video taken from the channel: Chef BoyRG


 

EASY Slow Cooker Beef Chili Recipe

Video taken from the channel: TosTinMan EasyCooking


 

The BEST Slow Cooker Beef Chili

Video taken from the channel: From Scratch Fast


In a small skillet, cook the beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Transfer to a 1-1/2-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours.

Directions Step 1 Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Advertisement Step 2 Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, Step 3 Cover, and cook 8 hours on Low. Slow Cooker Beef Chili.

2 pounds lean ground beef 80/20. 1 yellow onion chopped. 3 garlic cloves minced. 2 16-ounce cans red kidney beans rinsed and drained. 29 ounces canned diced tomatoes not drained.

1/4 cup tomato paste. 3 tablespoons chili powder. 1 teaspoon Kosher salt.

1. Slow Cooker Chili With Ground Beef The Spruce garlic, cayenne pepper, lean ground beef, kidney beans, crushed tomatoes and 7 more Lori’s 3 Bean Slow Cooker Chili with Ground Beef Lori’s Culinary Creations salt, lean ground beef, kidney bean. Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprik.

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 9 ingredients.

Cover and cook on low for. Browned ground beef is combined with tomato sauce, chili powder, cinnamon, allspice, steak sauce and vinegar in this recipe for slow cooker chili. Allow 12 hours cooking time. We see chili — the most basic, easy use for your slow cooker.

It’s a protein-packed, savory, filling warm dish especially good for cold days. To start developing the. In a large slow cooker, combine beef, onion, kidney beans, crushed tomatoes, beer, garlic, chili powder, cumin, oregano, paprika, and cayenne. Season with. The low and slow cooking process melds the flavors of the chili seasoning into every bite and the beef becomes so tender, juicy, and irresistible.

You can slow cook on low for 6-8 hours or on high heat for 3-4 hours. Ingredients for Slow Cooker Chili: Ground Beef – no other protein does it quite like beef and Ground Beef tastes amazing.

List of related literature:

Stir the beef and continue cooking, stirring occasionally, until browned all over, about 10 minutes total; reduce the heat if the bottom of the pot begins to scorch.

“The Food Lab: Better Home Cooking Through Science” by J. Kenji López-Alt
from The Food Lab: Better Home Cooking Through Science
by J. Kenji López-Alt
W. W. Norton, 2015

Cook 2 hours on medium to low heat, allowing chili to slightly bubble.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Stir, reduce the heat to low, cover the pot with the lid ajar, and simmer for 3 to 4 hours, until the meat is fully cooked and the chili has thickened.

“Binging with Babish: 100 Recipes Recreated from Your Favorite Movies and TV Shows” by Andrew Rea, Jon Favreau
from Binging with Babish: 100 Recipes Recreated from Your Favorite Movies and TV Shows
by Andrew Rea, Jon Favreau
HMH Books, 2019

Cover and cook until flavors are blended and chili is slightly thickened, 4–5 hours on high or 8–10 hours on low.

“Weight Watchers New Complete Cookbook, SmartPointsTM Edition: Over 500 Delicious Recipes for the Healthy Cook's Kitchen” by Weight Watchers
from Weight Watchers New Complete Cookbook, SmartPointsTM Edition: Over 500 Delicious Recipes for the Healthy Cook’s Kitchen
by Weight Watchers
HMH Books, 2016

Reduce the heat to low, cover it with the lid slightly ajar, and simmer gently until the beef is just tender, 1¾ to 2 hours.

“My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours” by Melissa Gilbert, Dane Holweger
from My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours
by Melissa Gilbert, Dane Holweger
ABRAMS (Ignition), 2014

Cover, reduce the heat to medium, and cook slowly until the chili has reduced and thickened, about 1 hour.

“Food: What the Heck Should I Eat?” by Dr. Mark Hyman
from Food: What the Heck Should I Eat?
by Dr. Mark Hyman
Little, Brown, 2018

COOK the beef, onion, and chili powder in the oil in a large skillet over high heat, stirring often, until browned, 6 to 8 minutes.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Depending on how meaty you want the chili, you can add more or less ground beef to your version, but make sure you cook it on that low steady temperature for a few hours to let the flavors soak in.

“The Nightmare Before Dinner: Recipes to Die For: The Beetle House Cookbook” by Zach Neil
from The Nightmare Before Dinner: Recipes to Die For: The Beetle House Cookbook
by Zach Neil
Race Point Publishing, 2018

Microwave onions, tomato paste, garlic, oil, chili powder, and remaining tablespoon chipotles in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Cook over low heat, uncovered, stirring often, for at least 3 hours or until chili is thick and flavors are well blended.

“Emergency!: Behind the Scene” by Richard Yokley, Rozane Sutherland
from Emergency!: Behind the Scene
by Richard Yokley, Rozane Sutherland
Jones and Bartlett Publishers, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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83 comments

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  • U strained off so much flavour from the mince. Don’t drain it, if the fat is that bad, skim it later. Also, smoke flavour don’t use sugar, as I like to add double cream before serving….use chipotle seasoning. In reality all the ingredients can go in raw in a slow cooker, saving mess and time. I’ll post my own soon.

  • This is Mexican chile colorado, Texas chile has coarsely ground or chopped meat and no avocado side. Both are delicious but have a different texture and finish.

  • Yeah, 170 degrees for 7 hours in my shitty little uninsulated heat storing one bedroom flat during a national heatwave across almost of the entirety of Australia. I think I’ll wait till March at the earliest to cook this.

  • I put all the spices you put in your chili plus cinnamon, nutmeg and a couple of blocks of unsweetened chocolate. Last weekend we made your slow cooker chili with sweet potato and kale, plus the additions I cited above. It was a big hit with my family. Thanks John!

  • Man that looks mighty fine.!! And again, thank you for always telling us the price on the meat.
    For those of us on a fixed income it’s pretty important. I usually add beans or whole grain rice to my dishes.

  • I use cocoa powder, brewed coffee, and dark beer. Makes a nice rich Chili with a lovely flavour. Flavours have to blend before trying, but once flavours blend it is so good!!

  • When he says “combine everything, and forget it” he really means it �� I am 10 hours deep in my instant pot, sweet potatoes are no where close to be cooked. The thing with “instant pots”, although they have the “slow cook” options, it only heats from the bottom and doesn’t get hot evenly. So, it doesn’t cook evenly. After 10+ hours, I transferred the whole thing into my Dutch oven and cooked it through for another couple hours on medium low. The flavor is DELISH!!!! Thank you for the recipe, John!

  • I didn’t love it. It had tons of deep flavour, but I just didn’t really like the flavour lol. I was so surprised, because I love literally every other recipe you’ve created. Idk! My family said it was alright.

  • Great Job. Love your style of commentary. Owned a brewery for a few years. Gotta add the Hipster Porter. Funny. I like your take on how to use those big bags of dried peppers I bring back from Mexico.

  • I’m a native Texan with a strong Texas heritage… Beans or no beans is so funny to me! I’ve known it to be either way all my life. But, the masa is what makes this Texan! You gotta use the masa!!!

  • Love this chilli and my whole family love it too. Made many times and it makes the whole house smell great. I abbe also made it with chicken as well and got same amazing results.

  • Chili with beans is one of my favorite foods, EVER!!!
    In Texas we fix it with beans.
    My chili is not over cooked.
    It’s all done in within 60 minutes, basically cooking time for browning meat and bean cooking time.
    I DO NOT use anything canned!

  • Your Texas Red was prepared well. Glad you lost the tomato and beans. Just need to sweeten a little to cut the bitterness of the chili skins and add a couple of dashes of apple cider vinegar to balance.

  • I really like that he doesn’t put beans in chilli con carne. Hate those. My mouth is watering as watching this. Yum. Although I wouldn’t have guacamole with it. Just rice and maybe add mushrooms.

  • Looks good bro… Good job… I’m making this, this week but I have to dumb down the heat because my girlfriend isn’t a spicy lover…

  • A buddy and I were in a chili cookoff years ago. Although we did use some ground beef, we also got the butcher at a local grocery store to chop up some tri-tips for us. We also added 5 different peppers: poblano, jalapeño, habanero, banana and pepperocini. Apparently we added just the right amounts of each, because we placed third (out of 18). I’ll have to try your recipe… nice job!

  • Chili with Porter? Hell yeah! Looks good, man. Your chili at 5:20 looked good-to-go for sure. Excellent meal with the tortilla and the avocado. Two plates this way, please.

  • thx for using the instant pot. I use mine at least 4 times a week. It never gets put away. Cant wait to try this recipe ( I may add beer and less stock ) I see below Lisa says put cocoa powder in… great idea LIsa!

  • Chili has beef and chili and some salt. cook it 6 hours. Anything else, call it “cleaning out the fridge”. Nothing wrong with that. My bud from Lancaster PA called it, “Must go stew”.

  • The chili paste, we call it sambal in the Netherlands. A lot of people eat it with almost everything. Even a sandwich with peanut butter.

  • your slow cooker videos are always my favorite!! the invention of the slow cooker is honestly the best invention to this day, in my opinion, offers that slaved over, homecook taste while i’m out working all day….thank you for sharing, i’m definitely trying this next!!

  • Hey Mr BoyRG, I’m looking to make this chili (with some slight modifications) for a chili cook off this weekend. How much will this recipe make? Do you think I should double it if I’m trying to fill a crockpot?

  • Well, I couldn’t wait till the weekend so I made this chili recipe this morning.   This is the most unique, tasty chili that I’ve ever had.   Sure enough, It makes me think about cowboys in the old west getting served a bowl of this with some rough tortillas.  Man, great stuff.By the way, I did stick my nose in the dried chili paste blender.  Never again!!  Thanks for the recipe.

  • Texas chili is as long as you like it piss on everyone else if they dont like they dont need to eat it more for you that’s Texas chili

  • Great recipe. Like heavy on the arbol chilis for me though.
    The little arbol Chili’s are pretty warm, I use a mix of ancho, guajillo, negro, arbol, and a can of Chipotle in adobo, add a little unsweet dark chocolate before simmering. just before serving add a small splash of fish sauce, table spoon of molasses, a couple Tbs of apple cider vinegar and mix in. Really adds a subtle nuance to the flavor.

  • Not how I make mine, I do use chunks of stew meat, but that looked delicious ��! I love tacos so that was like combining two of my favorite foods ����

  • Chef BoyRG 
    No beans or tomato goes in chili. When you add beans, you’re making a bowl of beans. When you add tomatoes, you’re going from a stew venturing into a sauce (pasta sauce). Chili Con Crane means chilies with meat. Beans fight against the texture of the meat and tomatoes fight against the flavor of the the chilies so adding beans and tomatoes is creating a dish that isn’t chili.

    You did a good job. But I suggest using bacon fat instead of vegetable oil to sear the meat. You should add a couple of cups of beef broth to the meat (and some beer if you like) and let cook an hour or more before adding the chilies, cumin, and other spices. Then let cook another two to four hours. Got to get that meat tender.

    And stop skimping in get a Dutch oven (cast iron pot). It makes a huge difference. Or use a crock pot if you don’t have a Dutch oven.

  • I just fell in love with this whole recipe. Cant wait to make this one. All I need is a huge chunk of cornbread, a glass of Pepsi, and a spoon.

  • Chilli Con Carne

    Цей класичний рецепт з яловичини настільки смішно добре, що виготовлення чілі з консервним м’ясом вже ніколи не буде таким самим. Щоб створити таку неймовірно ніжну м’яку посуд, Джеймі потирає спеції в груди яловичини і готує її повільно протягом 7 годин. Результат неймовірно соковите м’ясо, яке тане в роті.

  • Looks good! Never saw those pepper strips. Will have to look for them. I can use those in a lot of different ways. Big timesaver.

  • That sure looks like true Texas Red Chili to me. In the old days they used wild chiltepin chiles in the recipe as well and also used suet (or bacon grease) to brown the meat. I normally add some sugar and a dash or so of vinegar (things they would have on a trail or chuck wagon). The sugar and vinegar balance the sweetness and also helps overcome any bitterness imparted by the dried chile husks. Some people strain the chile puree…I don’t think it is necessary.

  • Mighty fine looking bowl of Texas Red. Most the haters are talking about competition Chili, which is made with a strict code of rules. Because if you don’t have rules and everyone is just freestyling, you’ll never figure out who the best cooks are. Whats the point of a competition if you can’t figure out who is the best?

  • Spot on! I like to add a flat teaspoon of cocoa powder and a shot of espresso coffee, that deepens the colour and makes the flavours bolder.

  • I’m from England, so i don’t know if I can get the dried chillies…..but it looks like a great recipe. I will give it a go with whatever chillies i can find.

  • I was salivating all through this video. Can’t wait to try it myself! Whether it’s authentic Texas-style or Mexican doesn’t matter to me. It just looks delicious!

  • I understand originality. But he has no understanding of the cuisine. What he made is more like Mexican pulled pork than chili con carne.

  • I make chili often during the winter months.  The next time I make a batch I’m going to follow your recipe.  I have never used a sweet potato in my chili but I’m willing to give it a try.  The kale…..NO.  LOL  Thanks John.  I enjoy your tutorials.

  • I love how Jamie likes to use recipes that the lower classes could never afford….Bravo! Jamie we can even eat superior to them:) You`re so  avant-garde

  • i did it using cinammon, cumin, oregano, pepper, etc + balsamico + 1 teaspoon brown sugar and OH MY GOD, best chili con carne ever…

  • best damn chili i’ve ever had, and i’ve had tons in the last 60 years. incredible with that guacamole recipe. The people of texas and all american cowboy cooks should be ashamed that someone (well okay, not just anyone) in the mother country had to teach us how to make the best chili. now if only you brits had been able to hold that airport in 1781…

  • It’s some spicy meat with pepper. In Mexico they don’t know this food, but they understand what you intended to make with your ‘magic’ hand moves and wrong spices and surprisingly long boiling of a piece of meat all served with some guacala mole, however with salsa de chipotles would be ever more relevant. Guacamole fits with barbacoa, totopos, or tostadas for an outdoor event and it doesn’t look like a side salad aglomerado. Pimientos used only in some fajitas, and ground parika’s poularity is close to nil in Mexico, instead they colour their dishes with whole dry chiles that they either fry, or boil before they drop in a blender to reveal the amazing aroma.

  • I don’t know if Jamie is going to see this or not, but I would really like his input on the idea of pretty much making the same chili he did here, but to add Dark Red Kidney Beans to the recipe. Would there be any problem with doing that as far as texture, flavor, etc.?

  • I love to make what i call “fridge raid stew” in our crock pot. I take vegetables or other things that needs to be used up, chops it and throws it all in there with some canned tomatoes and spices. It is delicious on cold and rainy days! We usually have it with rice and it is a nice way of using foods that otherwise would have been thrown away

  • Amazing stewed beef! ain’t no chilli con carne amigo! not without them beans! just add a tin of rinsed cooked red kidney beans and Bob is your uncle Jamie!;)

  • 6-7 hours in my oven! that’s going to be expensive in electricity for just one meal.
    i prefer to pressure-cook the meat, it will get just as tender in half an hour. but i like the idea. sounds great.

  • You’re like me with the garlic. I’ll add two cloves to most recipes. If a recipe calls for one clove of garlic I’m like “What? 1 clove, I’ll add 4 or 5.”

  • the 6.5 hour wait was certainly worth it!! fabulous chilli beef and gorgeous guacamole… ( i used 2 red and 2 green fresh chilli’s and it was perfect… I also added i beef stock cube… this is so delicious it is definitely my new go to chilli recipe!! Thanks Jamie delicious!!

  • amazing…. I made this today  with smoked brisket. Superb, but next time I cut the meat into smaller chunks to avoid those long fibres. For my taste rice and tortilla are too much garnish.

  • LOVE IT!>>> ur2.pl/1064 (You cannot set it to start at a certain time but that’s not a deal breaker for me). You can set it to run on HIGH, LOW for X hours which is really nice! I love the locking handles too!

  • I’m a Native Texan, and just like most others, I think mine is the best. Thanks for not adding beans. That’s usually about the time I exit the video. LOL. You did a fantastic job on your version of Texas chili. I wouldn’t have added the “hipster” beer. We usually add whatever beer we’re drinking at the time. Shiner Bock is great. I do like rice also. But, Texans don’t eat chili over rice. We eat chili over chili. Just like a steak, if it’s a good steak and it’s prepared well, it doesn’t need anything. The dish will stand on it’s own. My Mother in Law is from Ohio and she puts A1 all over her steak. Gross. I always tell her that poor animal gave it’s life for you and now you’re insulting it by pouring that foul stuff all over it! Good job on the chili though bro!

  • I just uploaded a healthy slow cooker chili recipe on my channel, probably not as good as Jamie’s but its perfect for meal prep as well as super high protein!

  • This looks very, very GOOD! But I ask this needs a new Name, or not?
    Is this Chili Con Cane??
    How ever I try this Version!! ��
    It look like “Spanferkel”, German Holiday Meal!!

  • I normally love Jamie’s recipes but was rather disappointed with this one. We did it in the slow-cooker. It was very watery and tasted more like beef stew, even with 2 deseeded chillies in it.

  • Im making this tonight just bought the ingredients decided to go for a taco shell instead cause I love the crunch hope it’ll be good!

  • I’ve just cooked this, using 2.1kg meat. Followed the recipe (increasing everything as I used extra meat) and using 4 x chilli.
    For me it took 8 (plus) hours. I needed plenty of extra salt and chicken stock which I added after tasting at 6 hours.
    The chili that was prominent at first faded into the background.
    Verdict? Loved it. I’ll use the same with pasta as Bolognese.
    Highly recommended

  • Followed the receipt step by step but putin slow cooker on low for 6 hours. Why has it come out so tough? Should I leave it in to cook for longer?
    Have cooked lots of Jamie’s recipes without problems.
    Bit disappointed on this one ��

  • If you want to make the best chili you have to use the best chili powder. The best chili powder comes from the State of New Mexico. If you want to win the contest get some New Mexico Chili. I get mine from these guys: http://www.chimayochilebrothers.com/

  • Adore slow cooker recipes thanks for sharing this. Quick questionwere the peppers defrosted before you added to the pot? Many thanks Jan

  • This looks so good. I keep seeing these recipes where people are just popping in uncooked onions and stuff. I was like no way that’s how you have to do it lol. Thanks so much, this is my dinner tonight!

  • thank you for adding amount of each ingredients and time+heat level of slow cooker to the video.. that really helped me..

  • Howdy from The Texas Hill Country. Good to see you making chili. Everyone has a chili recipe and yours looks good. Check out The Pedernales River Chili recipe when you have a minute. If you make it down my way Ill teach you my “El Fiasco Chili” Cheers!

  • I will add garam masala, corriander powder, sweet cumin powder,little bit of turmeric and potato instead of sweet potato��. It will become an indian version of it��

  • Annie approved! Never tried chili with anything but ground beef or ground turkey and beans! I would try this! Thanks for the video! Still can’t find the Johnny’s Seasoned Pepper in-stores!

  • My mom made chilli exactly like this in a cast iron pot but with venison my grandfather gave us you nailed it central texas chili jalapeno cornbread and a cold lonestar

  • I just added kale and sweet potatoes to a can of Trader Joe’s chili. Hangs head… removes chef hat… BUT it was the best chili everrrrr. I’ll absolutely cook this when I get more time.

  • Oh my gosh those knife skills! I’m so jealous. I have some sensory issues one of them is being intolerant of the smell of raw onions and garlic on my skin and clothes. I have a neat gadget that can slice or mince garlic and then it falls into a little bowl. Onions are more difficult. I use rubber gloves or get someone to take care of the onion.

  • Made this yesterday and was great—but I’m wondering about the slow-cooker time. Eight hours on high seems a lot. Wouldn’t it be reasonably edible after four on high / eight on low?

  • My mom and grandma always added potato chunks to this during the slow cooker stage (like in chile verde), so if you’re inclined they are a great addition.

  • I made this e few days ago. I substituted fresh spinach for kale only because that’s what I had on hand. It was amazing ��❤️❤️❤️❤️❤️❤️❤️��. Thank you for sharing

  • I like chili with kidney beans. I’ve only made it once and accidentally used cayenne instead of chili powder. I had to call the fire department. ������

  • Today was the perfect cool, rainy day to make chili so I made this and holy cow it is awesome. Modifications were used broth instead of steeping water, seasoned the beef with adobo, squirted maybe 1/4 cup of ketchup for a little tomatoness, and added a packet of goya sazón.

  • This looks awesome. I add chopped zucchini & fennel seeds. I suppose the zucchini acts like the kale healthy addition that takes on the flavor in whatever you cook it. The fennel seeds on the other hand…yum.
    BTW, I have the same trouble with my instant pot lid a lot!! That cracked me up. Love your channel and share it with friends and family ����

  • Your recipes are amazing. I recently made your strawberry pie which brought the room to complete silence it was so good. I just wanted to say thank you for including the nutrition facts. Very helpful in preparing meal plans! I appreciate the time you take to produce the videos.

  • Great looking chilly, with us expecting snow tomorrow, that meal will be appropriate I’m sure, thanks for the idea, stay well and take care.

  • As a Mexican I approve of everything except rice in the taco D

    Could definitely have used some acid in there, like apple cider vinegar, lime juice, or orange juice and maybe cook with orange skin.

    A tiny bit of sugar brings the chile flavor out, they are fruits after all.

    This is basically a dish we do in Mexico, but with pork shoulder instead of beef.

  • Preppy Kitchen love your channel! But, dude, no sir, you just whipped up a lovely batch of BEAN STEW. No self-respecting Texan will add beans to their chili it just wrong, son! I can deal with even the kale, but it’s a hard NO when it comes to beans in a proper batch of chili. #5thGenerationTexanHere

  • I love using my slow cooker, it’s one of the best addition I made to my kitchen. I also love hiding veggies into meals, especially when feeding those fussy children (& ahem adults) who would refuse to eat them if they were on the plate separately. This is such a great recipe, I can’t wait to try this out! X

  • Where are the chili beans you english bastard? No beans no chili.
    I WANT BROWN BEANS IN MY CHILI…RIGHT NOW.
    Or I hold my breath for 10 minutes you hear.
    And Sambal. I want sambal in my chili (because I’m dutch).
    And you eat you’re chili on old brown bread with pickles and cucumber or something.
    And a shitload of beer. No beer no chili.

  • Ok so…. while it looks and sounds tasty, this makes me as a Texan want to cry. It has beans in it.. so its a stew. Chili does not have beans it’s literally just meat, onions, peppers and spices. This is a chili flavored meat stew, especially with all those added veggies. Delicious possibly but not chili.

  • I love your recipes. I have made the German chocolate cake twice and everybody love it. Can you make a vegetarian chilli please? You’re the best.

  • Would you like to try a really easy AND really “authentic” TEXAS chili? Sure you would.
    This is all you need except the beef and an onion and some garlic:
    https://www.soupsonline.com/p-570.aspx?searchEngineName=wick-fowlers-famous-2-alarm-chili-kit&gclid=Cj0KCQjwrfvsBRD7ARIsAKuDvMMH_E0-Io3ZfMIkF39GszuOj6QxuL5jL1AiNIOGoIWkH7TQriHBoOoaAqVnEALw_wcB

    Wick Fowler was one of the originators of “Texas Chili” and this is pretty much his recipe. (Do not add beans of bell peppers).

  • Maybe we’re not anti-veggie. Maybe we just don’t think kale belongs in chili. I love sautéed chardon the side. BTW, you forgot the chili powder, couple squares of chocolate and beer.

  • Doubt you will feed this to the twins. Just saying. No sweet potato in chili. Use standard red kidney beans. Black beans? Why? Very dry. Ancho chili powder. Or buy your own dried peppers and grind to a powder. Makes all the difference. Kale is a great addition and I will use it in the future… why not? Here is my Instant Pot “non-offensive” chili suitable for children and adults. Most likely when the twins will, at one point in their school history, be served a chili similar to this. Enjoy.

    http://www.kitchenbounty.com/search?q=chili