I chose to use lean ground beef instead. I added an extra cup of water, cayenne pepper, and smoky paprika for an extra kick. The texture was nice, but it was still flavorless and the beans had a burnt taste to them. I cooked it 4 hours on high and 2 hours on low. I will not make this again. If it worked for you great- but I know that there are MANY chili recipes out there so the search will continue.

I made this and it had great flavor but was super salty. Next time I'll cut down on the salt by half. I used grass-fed ground beef and the flavor was excellent. I love that you can use dried beans and the texture was thick and hearty. Great recipe.

I made this for my husband and I - he liked it, I thought it was just okay at best. Too soupy and the meat was overcooked. It was also very dark and you couldn't tell what what was in it. I added a green pepper and a can of black beans. It does have a kick but that's it. I would say 5 hours on high would have been plenty.

Love this easy and super tasty chili!

I used canned black beans and they stayed intact and did not turn to mush. Also used canned fire roasted tomatoes with green chilies, ancho chili powder and added about 1 cup of frozen corn once the chili was done (opted for 6 hours on high setting). For a weeknight meal that makes itself, I'd try this recipe again.

Tailgating staple for our family. Modify by using regular Rotel can tomato w chilis instead of puree (starkle23). Also works great with lean venison instead of beef.

We enjoyed this recipe very much! I like how you can adjust and tailor the heat type and level. I like to double the beans and have used sweet onions, yellow onion, etc depending on what I had on hand. This is a very easy dump and go recipe which is something I find most helpful on crazy days.

I made this and I thought that it was not good at all. The meat and beans were cooked nicely, however, due to the tomato sauce, it just tasted like meat and beans in tomato sauce. I will not make this again.

A WONDERFUL flavor. I did add a little water because I cooked it the full 8 hours, and the last time I made it, the chili started scorching around the edges. Aside from cutting up the meat and onions this is the easiest chili you can ever make.

Any ideas how I would make this recipe in a dutch oven? I don't have a slow cooker.