It's Chili by George!! Recipe

I've been searching for a chili recipe that would catch my eye for a long time now. I saw this one and what caught my eye was the # of reviews, so I printed it up and tried it out. I got rave reviews on my chili yesterday, so much so that my husband brought some to his mom to try; she's Italian and she even liked it! I made a few changes as well - I replaced the tomato juice with 2 cans of plum tomatoes that I diced myself, I used dry kidney and pinto beans and soaked them in water the night before. I bought a can of chipotle peppers in tomato sauce and added two of the peppers from the can. I slow cooked overnight for 10 hours - the smell was divine, the taste - out of this world! The chipotle peppers gave the chili a slight smokey taste and an extra zing that was well recieved. This is definitely MY new chili recipe and will be going into our annual family cookbook!

Decided to try "homemade" chili and glad I choose this recipe.... Absolutely delicious! Didn't have regular chili powder, so I subbed New Mexico red chili powder - don't know if it made a difference, but it turned out fabulous. Thanks George!!!

Chili is a hard thing to rate/make/read suggestions and comments about. Its just one of those things that can be made SOOO different and be SOO good many different ways!! I thought this chili was good, and especially good for a base chili and then you modify to make it suit your tastes. I followed others suggestions and cut out the tomato juice all together and used 2 cans tomato sauce and 2 cans of diced tomatoes. Next time I will only use 1 can tomato sauce. It seemed too thick but once it started heating up it was a little more liquidy than I liked. It was good though. My boyfriend rated it a 3.5. Me a 4 and our friend who was over a 5! So... anyways all in all I thought this was good especially for a beginner Chili Maker! Oh, I also forgot to mention I browned my meat beforehand w/garlic cloves and onion and then put everything in the crock pot!

This chili was delicious! I made it in my Crockpot. I don't like green peppers, so I omitted them. I also used two cans of stewed tomatoes instead of tomato juice. Grocery didn't have pinto beans so I doubled the amount of kidney beans. Here is a note: follow the directions and do not let the chili cook for more than ten hours in the pot! Otherwise, the meat will become very mushy (mine had the consistency of corned beef hash). Still, I'll definitely make this recipe again. Next time, I think I'll add some garlic. Thanks for such a great recipe!

This chili was amazing and so easy to make! I made it for my superbowl party of 18 this weekend, and thankfully I had doubled the recipe. I kept getting compliments left and right on this chili. I added a couple tablespoons of brown sugar, a tablespoon of cocoa powder and used V-8 juice instead of tomato juice. Other than that, I followed the recipe exactly, and will certainly make this again!

I didn't use the tomato juice, substituted some canned tomatoes I had (and wanted to use up LOL). I thought that it turned out well. However, after I was done, I added a dollup of sour cream and some shredded cheddar and it was great. I served with some garlic cheese bread I made. I made it in the crock pot, adding the meat after browning and draining the fat. We had four good meals out of it! Good all around chili!

Really good. It gives you a kick at the back of the throat. I did halve the tomato juice as everyone suggested. I also used half the tomato sauce and replaced it with rotel. I browned the ground beef and onions before I put it into the crock pot (that way I could drain it before I put it in). Then I added everything else and left it. Easy and tasty.

This is the best chili recipe ever. My husband loved it, even my son who is a picky eater. Only 1 thing was missing - tomatoes. I added 1 can of diced tomatoes (undrained) but could easily use 2 cans next time. I made mine on the stove and it does thicken, I was worried it wouldn't. Even better as leftovers. Nice one George.

In place of the tomato juice I substituted one 28 oz. can diced tomatoes with basil, garlic, and oregano; 1 14.5 oz. can diced tomatoes with green pepper, celery and onions; and about 1/2 of a 14.5 oz. can of fire roasted diced tomatoes with garlic. I added approximately 1/2 c. diced celery, two or three green onions, three jalapeno slices, and some minced garlic. I also used brown sugar instead of white and doubled the oregano, pepper, cumin, and cayenne. This chili was great. The only thing I might do differently next time would be to add another round of seasonings a few minutes before the chili’s finished cooking—just to add a little extra flavor. Fabulous with sour cream and shredded cheese—most definitely a keeper.

Very good basic recipe. First time I made this I followed recipe as written, having made this many times these are the modifications I now make: Add 1 pound italian sausage to the beef mixture. Decrease tomato sauce to 16 oz, add the following: 2 cans diced tomotoes ( drained), double the beans, 1 tsp paprika, increase cumin to 2 tsp, 1 T worcestershire sauce, 2 tsp red pepper sauce ( Franks brand), increase cayene pepper to 1/4 tsp, 1 tsp basil, 1 T garlic ( minced), 1 T cocoa, 8 oz beer. Skip the white sugar and use 1 T brown sugar instead. As listed this is a great starting point for chili, by customizing it this becomes outstanding! Thanks George for sharing!

This is a pretty good chili recipe. The only reason I took away a star, is because I changed it a smidge. I left out the tomato juice and used a 14oz can of diced tomatoes, and a 14 oz can of tomato sauce in its place. I used all kidney beans, and I cooked the onion and bell pepper with the meat. Oh and I added garlic, and some red pepper flakes. The seasonings were right on though. This one is a keeper.

I followed the recipe to the letter and really enjoyed it. One of the great things about it is, it's infinitely tweakable. Different types of beans, meats, cheese, veggies, whatever you like. Next time I think I'm going to add a good bit of chopped garlic, some grilled corn off the cob over rice. Have fun with it.

I've been using this recipe since I found it in 2012. We've tweaked it slightly by using 2- 28oz cans of tomato sauce, 1 cup of green peppers, 2 jalapeños and for our chili powder we use a mix of regular and hot chili powder. Everything else the same. I make this multiple times a year, no other chili can compare.

The kids love it and so do the adults. I literally will not make red chili any other way it's my absolute top favorite.

This is the best chili recipe ever I've been trying to nail down a good chili recipe for 40 years I finally have found the keeper!!

I use a variety of different dry legumes that I pressure cook for 30 minutes, I also like to caramelize my onions before adding them, I substitute canned small diced tomatoes for the tomato juice, I use ground deer and elk instead of beef, other than that this is an excellent recipe.

I’m amazed how good this was.

I can’t imagine why anyone wouldn’t like this.

I've made this recipe at least 75 times over the past 15 years since I first discovered it. Don't even remember how long it's been - maybe 20 years - feels like a lifetime with this recipe. It's definitely a "friends and family" favorite. I pre-brown the meat with onions, a couple cloves of garlic, red/yellow/orange bell pepper (instead of green), throw everything in my slow cooker and about halfway through the cook time, I add a bag of frozen corn. I also use plain crushed tomatoes that equal the tomato sauce & juice volume. As for the beans, I use 1 can of dark kidney and 1 can of black eyed peas because I couldn't find Pinto beans when living abroad. Thank you George!!

The best chili recipe… I use diced tomatoes instead of the juice. Also add a little water.