Comments on: Christy’s Crock Pot Chili

By: Tammy

Tammy — Fri, 16 Oct 2009 02:54:21 +0000

i was wondering if you or any of your viewers had any recipes for white chicken chili…. if so, please email them to me at tgosby@scottsboro.org. thank you

By: Cathy D

Cathy D — Wed, 07 Oct 2009 19:07:35 +0000

He liked it! Hubby liked it! I was a little wary of this one because he likes his chili a certain way and has a favorite that a family members brings to our annual bonfire. But, it was “husband-approved” Woo hoo! I even thought ahead and put some in the freezer for a quick meal later! I just may be getting the hang of the kitchen stuff! hehe

By: Joan Brown

Joan Brown — Thu, 24 Sep 2009 01:44:10 +0000

When I make chili I use the black beans because a few years ago I read that they are better for you. I don’t know how much the writer knew, but I haven’t had any complaints from the people that eat it. Some of the grandkids asked why I used black beans the first time they had it and I said they are better for you and don’t question Grandma’s reasons. lol

By: Let’s Talk Burgers | Southern Plate

Let’s Talk Burgers | Southern Plate — Thu, 27 Aug 2009 15:47:30 +0000

[...] patties to cool and them crumble them up before placing them in a freezer bag. Next time you make chili, taco soup, beef casserole, or the like, just pull out your crumbles and toss them in. You’ll [...]

By: Ogami Itto

Ogami Itto — Sat, 06 Jun 2009 04:16:15 +0000

This is my new favorite chili recipe -it was tasty! I used Guinness (Draught)instead of the water and two cans of chili beans (hot) one can of green chile & lime refried beans instead of the kidney and pinto beans.

By: Anonymous

Anonymous — Fri, 14 Nov 2008 00:13:00 +0000

OMG… THE most awesome chili I ever tasted. Here’s the best part… I’ve had to say that 4 days in a row! Well, I froze the rest but up til now I’ve been in Chili Heaven. Alrighty then, I did tweak Christy’s recipe, by substituting 14.5 oz can of College Inn Vegetable Garden Brothfor the 2 cups of water. I omitted added salt and added diced sweet bell pepper. For added flavor, I went with 50/50 ground beef/ground mild italian sausage. I know it’s not healthier than your recipe, but it’s THE BOMB. Kudos! – Chef BEE, Chicago IL

By: Taylor35

Taylor35 — Fri, 07 Nov 2008 22:39:00 +0000

Christy!
You have done it again....
Oh this chili....
Made it!
Loved it!
I had to tweak it because I didn't have kidney beans (really don't like them anyway) buttttttt I did have some left over pintos that I made from your recipe last week (OH YUMMERS!) and I used those without draining them and used a little less water.
with your help I may turn out to be a pretty good cook after all!
Taylor35

By: April in CT

April in CT — Wed, 29 Oct 2008 01:39:00 +0000

Holy heck this was good! I finally got a chance to use the 6qt crock on my slow cooker! LOL Thanks to your tip about using leftover grilled burgers I saved up the last few from our cookouts and also some steak in the freezer. It was a great way to use up tired ole’ leftovers! I also had some corn on the cob to use so mom cut it off the cob for me (love having her visit..hehe) and I roasted it in the oven and added it in. Today is my 8th anniversary and my hubby had FIVE bowls and was certainly a happy camper. I’ve got plenty for leftovers AND some to freeze. Thanks for another winning recipe. )

By: AthensMel

AthensMel — Sun, 26 Oct 2008 23:09:00 +0000

I made this last weekend and it was GREAT! My husband and I love Wendy’s chili. The only thing that I did different was I used frozen chopped onions….(I hate to chop onions!) I froze what we didn’t eat. Later in the week, I came home from work, defrosted and warmed the chili…and we had wonderful taco salad! A bag of chips, a bag of shredded cheese, a bag a lettuce, salsa, and the chili…such a quick, GREAT meal!! THANKS!

By: Lindsay

Lindsay — Thu, 23 Oct 2008 22:50:00 +0000

Oh, wow..Chili sounds so good today!
I know what I’m fixing for dinner tomorrow (in my sad little old crock pot that needs updating!)