Flatlander Chili

I have used this recipe every Fall for chili. I don’t change anything. I have made it for many Fall gatherings and it’s always the most requested item and the first to go. If you want to change the recipe to add or omit something then just create your own recipe and list it on here but this recipe is fine as is.

I have been using this recipe for years on All Recipes app. I make it exactly as the recipe calls for. I also have many variations depending on what my pantry has stocked. I use my favorite spaghetti sauce instead of the tomato sauce. I get the beans with chili sauce. I sometimes use 1 lb ground steak and 1 lb pre-cooked turkey sausage (yummy). You just can’t go wrong with if you stick to the spices. I have won a couple chili cook offs at church too!

This is my go-to chili recipe. I prefer a soupier chili, rather than thick. It also has just the right amount of spice.

I have made this so many times and it is always excellent!!

Best chili I’ve ever made. I also changed a bit by using Rotel and tomato puree but spices and portions spot on. Delish!

I love this chili recipe it has the perfect amount of heat to tomato to meat ratio. I have been looking for a long time for a great chili recipe. I have made this at least half a dozen times . It is always so good . If you like chili with multi layers of heat with a nice back burn. Go for it. Great alone or on pasta or rice .

This is my go-to chili recipe. It’s fantastic!! I use V8 instead of tomato juice to give a bit more flavor. Make it yourself and enjoy. Thank you for the recipe!!

I made this and received lots of compliments.

So very good as is. If you substitute ground turkey with the ground beef it’s only 1 weight watcher point per serving

We made this chili just as written….and it was just perfect in every way. We may add 1 more can of beans next time is the only change we’d make. A real keeper chili recipe!!

So yummy and easy to make!

I MAKE IT THICKER. AND PUT IT ON A BURRITO SHELL CHEESE LETTUCE. SOURCREAM. SALSA

This is my go to chili recipe – been using it for years with few changes. I do usually use low sodium V8 instead of the tomato juice and canned or fresh tomatoes instead of the tomato sauce. Easy to leave out or dial up the cayenne to taste. It is a very tomato-ey chili – I call it my Wisconsin school cafeteria chili. For the past couple years I have been making this exclusively in my instant pot. Brown the beef or substitute turkey (both turn out great), throw everything in the pot, seal and cook on high pressure for 10-15 minutes. Quick release pressure and as good as it is on the stove for a couple hours!

Made it for a chili cook-off at church and got honorable mention. It should be noted that there were 40+ recipes there and some of these folks were real competitors but I was excited that it got that far. I made it just to add another option to the line not intending to truly compete so getting the mention was really a testament to the chili itself. I plan on making it again for National Chili Day on February 28th!

Super easy to make and loved it. I also liked not having to wait all day to eat it too. I did not use the tomato juice mainly because I forgot it when I went shopping so I improvised and used petite diced tomatoes with 1/4 cup of water. I think the tomato juice would’ve been too much liquid for us and how we like our chili. However the out come was spot on with seasoning and spices. I highly recommend this recipe.

Ever since making this recipe for chili I have never made any other. This is my all time favorite!!!! I use V8 juice, off brand to me tastes funny and I usually try to find the thriftiest ways to shop but buying name brand for this item made a big difference for me. I realized this when I was trying to be cheap in college…. other than that it is easy to adjust the spice depending on who i am making it for. Also tried cooking the onions with the beef and spices with the beef, again, nope. follow the recipe, the author/cook knew what they were doing. But it is really simple and absolutely delicious with or without sour cream, cheese or chopped onion or whatever you top your chili with!

Yum! Definitely a keeper. Made only minor changes, used 1 can of diced tomatoes & 1 can of crushed tomatoes in replace of tomato juice

I’ll admit: I was skeptical. But this is a very tasty chili following the recipe exactly. And quite easy. In future, I might want to add some pork sausage. Or maybe reduce meat and add more beans. But, as is it is quite delicious.

Made it with ground turkey. Easy and delish!

I was searching for a good base chili recipe to try and I found this. I’ve tried several, and this is the one of, if not the, best I’ve tried. I’ve made it per ingredients and instructions, and modified it to my taste for more heat. I mean nothing but great things about your recipe! Just a little more heat with habaneros and chipotle peppers in adobo sauce! Thank you for sharing!

I liked this recipe. I am going to note my changes here — not as a review — but because I don’t see a way to add notes to a saved recipe the way I used to. I used a combo of ground beef and sausage (2 lbs. beef / 1 lb. sausage) I used a combo of tomato sauce and diced tomato cans — no tomato juice I used a mccormack’s chili spice pack because I had it on hand and then I added LOTS more chili powder, cumin, oregano, salt, pepper, garlic salt and a bunch of everything but the bagel spice Threw in one can of Mild Rotel and a pinch of red pepper flakes Came out REALLY good