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The Ultimate Chili

The Ultimate Chili

  • Prep

    10 m
  • Cook

    6 h 10 m
  • Ready In

    6 h 20 m
Wendy

Wendy

Easy recipe with little preparation time. This can also be made with ground turkey, and it tastes even better the next day!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  1. In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
  2. In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
  3. Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jill
432

Jill

1/31/2004

Very good Chili! Unfortunately, it was missing the "kick" my husband I love. So, I added the following ingredients and if you like it spicy try adding these: 2T Garlic Powder, 1T Cayenne Pepper, 1T Salt, 3T Brown Sugar, 2T Honey, and 1T of extra Chili Powder. Oh yeah, a suggestion to thicken up the chili is to use 2T of Corn Starch with 4T Water. Hats off to Wendy for creating this dish.

Niki M
244

Niki M

10/4/2005

I have been using this chili recipe for a year now, and it's been accidentally tweaked (I was too lazy to write this down and my printer was out of ink and I lost the original copy I had printed) I never use as much vinegar as the recipe calls for anymore (2 tablespoons is plenty) and I add more than a dash of worcestershire. Also, I never addedthe red wine since I havent found one I like cooking with that isnt expensive. When I brown the beef, I usually use up whatever onion and garlic I have left in my fridge and I have omitted the celery and bell pepper before (I have also added more than the recipe calls for the empty out my fridge) All in all, this is a great recipe, and especially good when it's been sitting in the fridge a day or two.

MYBAYHOUSE
208

MYBAYHOUSE

3/3/2004

The wine is what makes this so outstanding. I have made this several times and I thought I just have to let my fellow cookers know how good this is. I added onions, minced garlic and a small can of green chili peppers at the same time I added the other ingredients. Try this, you'll like it.

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