I have been making this chili for years. I love it so much that I served it to fifty people at a party I had and not a drop was left! So many people asked me for the recipe. Most of the time I make it with chunks of deer meat instead of ground. This recipe is outstanding!

Made it last week for the husband.. He loved it, and we are making it again this week for some friends coming over for football!

Sent this recipe to Mike, Karen, and Lisa Marie. They are all fools if they don't make this tonight. Fools I say.

Excellent! This is my first time ever making chili and it was absolutely delicious. Family thinks so also! Thanks for sharing this with us

Had friends over to watch LSU vs 'Bama game. Chili was perfect for the occasion! Everyone loved the recipe. I used one can of pinto and one can of kidney beans. Also added one can of refried beans to thicken it just a little. Great recipe :) Sad ending to the ball game :(

This recipe was mediocre. Required lots of doctoring and still pedestrian at best. Had to add paprika and cayenne pepper. 6 cups of broth/ water way too much. I added 4 cups of unsalted broth and I made a double portion. I am anticipating a loss at the chili contest. Just dissapointing to put so much effort into a less then average dish.

I won... I mean... we won the chili cook off in my office. My first time making chili after being texted bullied by a long time chili cooker to have an office contest. Your recipe hands down was the judges best. According to the judges, there was balance in the taste with awesome flavor. Looks like I will be the future chili maker at home. Thanks

Excellent and easy! This Texas gal knows good chili when she tastes it! I had to make a slight modification. I didn't have diced tomato, so used a can of rotel diced tomatoes with green chiles. It worked out great and added some kick, so I didn't need to add the ground hot peppers that the recipe calls for. I like that all the vegetables can be added to the pot as you chop them and how they cook with the meat. Eager to try with saltines and with cornbread. :)

What's great about this recipe is that it provides a solid base chili to which you can add or modify with confidence because the basic proportions are right.

I have used this recipe for years...I now, use a slow-cooker...YUMMY-in-my TUMMY! we have poker parties and usually the chili is cooked over night and slow-cooked the day of poker night...

I made gunsmoke chili and it came out soupy so I thickened it with corn starch and water -- Bam! Some of the wonderful hot flavor disappeared- how can I return the heat.

This chili is awesome! I made this tonight, and the only changes I made was no jalapenos (didn't have any), 3 bay leaves instead of 2, and 4 cups of water. I did have to thicken it at the end as it was too soupy since I didn't add beans (hubby likes no-bean chili). I made it in the crock pot, let is cook for 7 hours. It was perfect and we can't wait for leftovers tomorrow!!

I used one green and one yellow pepper and omitted the jalapenos. I used one can of each pinto and red beans. That was what I changed. This is the best chili I have made. It froze really well and reheated just as delicious. I topped mine with a dollop of sour cream, chopped onions and a substantial portion of fresh cornbread... Delicious!

The teachers at Eagle Valley Schools think this chili is awesome. I made it for the potluck dinner at our recent in-service and it went over great. Thank You from the "Rebels".

I can't stop eating this chili it is soooooo delicious. Sometimes I melt some sharp cheddar on top of mine, and sometimes instead of 2 pounds beef I use just 1 pound and then an extra can of beans. Love it.