Flatlander Chili

Flatlander Chili

1375
George Couch 0

"Easy to make, great anytime, and always a favorite."

Ingredients 1 h 45 m {{adjustedServings}} servings 347 cals

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1246 mg
  • 50%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.
Tips & Tricks
The Ultimate Chili

A tangy, spicy ground beef and kidney bean chili you make in the slow cooker.

Smoked Sausage White Bean Chili

See how to make a simple smoked sausage and white bean chili in just minutes.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 1375

  1. 1830 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Julie Kishler
8/26/2006

Yummy! Very good! The only thing I have a problem with is people who change half the ingredients ( in lots of recipes on this site ) and then say the recipe isn't any good. How the heck would they know????

nikko26
11/25/2007

I made this recipe AS IS before I made any changes and it was hands down the best chili recipe I have made!! next time though, I put my own little spin on it and I think it elevated it to another level! The recipe as is has a thinner consistency and isn't overly spicy. I added up to 1/2 tsp of cayenne to make it spicier, but what make it out of this world was 1/4 cup corn meal!!! Made it thick like chili you would get in a restaurant. This recipe makes a lot so you can freeze half if need be and is absolutely delicious!!!

Jeff Schmidt
9/9/2007

I could eat this chili until my stomach bursts! All the ingredients are in the right proportion; I wouldn't suggest altering a single thing. Take it to a pot-luck and I guarantee that people will gobble it up. I like things hot, and I would consider this chili to be about a 5/10 on my scale. It'll clear your sinuses, but you won't be gulping down milk to cool your tongue! This recipe heats up well in the microwave, and freezes just fine - we've got three meal's worth in the deep freeze right now. By all means, give this chili recipe a try, I'm sure you'll like it.