You will notice in the photo that I doubled the recipe. This is my new go to Followed the recipe as directed and loved it. Just the right amount of spice…not too hot and not too tame. Lasted my family of 5 for 3 meals…

Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally. As written I would rate as 4, however with the changes I made it was a 5. First, I never put beans in my chili, that is almost a sin.

I won my chili cook off at work with this starting recipe. I added venison, and Neeses Sausage, coco powder, cilantro, and just kept playing with it. And the sour cream sauce i added lime juice that made it excellent. I wonder if it was a typo and suppose to be teaspoons not tablespoons?

No water and used petite diced tomatoes. I added more chili powder and red pepper flakes to spice it up. The second time I made it I browned the meat and onion then put that and the rest of the ingredients in a crockpot to simmer. Next time I’d like to add bell peppers. I made a modified version – I used a recipe posted on called “Darn Good chili” and this recipe in combination. I didn’t use the hot peppers called for in this recipe – but I did use crushed chili pepper flakes.

Drain and add the chickpeas and kidney beans, tip in the tomatoes, breaking them up with the back of a spoon, then pour in 1 tin’s worth of water. Add the minced beef, breaking any larger chunks. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for minutes, stirring occasionally. Add the ground beef to the pot.