This Mad Hungry remake stars Lucinda Scala Quinn. Along with Spanish rice and guacamole, these steak flautas are crispy and delectable.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 10 |
Ingredients
- 2 pounds lean ground beef
- 1 (46 fluid ounce) can tomato juice
- 1 (29 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 ½ cups chopped onion
- ¼ cup chopped green bell pepper
- ¼ cup chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon white sugar
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground cayenne pepper
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer browned beef into a large pot over medium heat; stir in tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, chili powder, cumin, salt, sugar, oregano, ground black pepper, and cayenne pepper. Bring to a boil; reduce heat to low and simmer for 1 1/2 hours.
- Transfer browned ground beef into a slow cooker; stir in tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, chili powder, cumin, salt, sugar, oregano, ground black pepper, and cayenne pepper. Cover and cook on Low for 8 to 10 hours.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 7 g |
| Protein | 22 g |
| Saturated Fat | 5 g |
| Sodium | 1267 mg |
| Sugars | 9 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe exactly and cooked it in the slow cooker. Very easy and tasty. We will make this often. Thanks George.
Mmm loved this one as did everyone else, will definitely make it again!!
I removed the pinto beans and added zucchini. It was pretty good.
Good flavor. Added diced chilis and topped with mozzarella cheese before serving. Could use more zest.
I’ve made this a few times with slight changes to the ingredients. In place of tomato juice I use Spicy V8 and I always use chili or flavored canned beans (drained). Never plain. I also add a can of chili style Rotel for an extra kick. We like it spicy! It’s in the crockpot right now and in a few hours I’ll check the “heat” and flavor. My final touch is a small bit of smoky paprika but I won’t add that for a while. Although I’ve made this many times, it always comes out a little different, but great! I’ve used this recipe but cannot vouch on it as it reads. However, it’s in my notebook with my additional notes. I’m with those who have doubled the dry seasonings if you want more zing but IMO it’s not necessary with the substitutions I make from the start. It’s a great recipe and can be easily adapted for whatever you prefer! Give it a try, check it after a few hours, and add whatever you feel is lacking. Not to mention, it’s always better the next day! Enjoy!
I made this with a few changes. As the price of meat increases, I only used 1 pound of ground beef and added a can of garbanzo beans (in addition to the two called for in the recipe). I did not have pinto beans, so I used black beans and kidney beans. I also added one chopped sweet potato. I followed the recipe for seasonings, with the exception of doubling the cayenne pepper. Topped it with cheddar cheese and sour cream to serve.
I was looking for a new recipe to use and need to look no further! My husband and I both just love this. Not super spicy but just a bit of zing. We enjoyed it with a bit of cheddar or a bit of sour cream as well as just the way it came out of the pot. I changed nothing. Usually, I will make the recipe as printed and then decide if I want to tweak it in some way. Not necessary for us. Thanks George!!
Great chili if you just want something normal. It’s nothing fancy, but it’s a good starting base if you want to build from there.
I started making this when I was pregnant with my first child…she gave me cravings for chilli daily. I make it dozens of times during the winter season. I add 1 can of spiced beans and 1 cup of corn meal to thicken it a bit. Also, I double the cayenne powder, and the chilli powder but that’s only because my husband likes his with a bit more heat to it. Even without the changes this is a great way to go for a chilli type of day. Don’t forget your sour cream, cornbread, and avacado for toppers!!!
My #1 go-to chili recipe. My husband’s coworkers request that he bring it to every work pot-luck.
Fantastic base recipe used it for years but it is ONLY a base. Changes below. 1 lb of grnd beef and 1lb smoked sausage Double the dry spices and oregano Omit salt sugar and cayenne Add- 2Tbs soul food seasoning 1 tsp cinnamon 1-2 tsp ancho chili powder 2 Tbs brown sugar 1/4 cup ketchup 2 Tbs stone grnd mustard 1 Tbs Worcestershire sauce 1/4 cup apple cider vinegar If I have them I’ll charbroil and peel a poblano in place of the green bell And don’t drain the beans just wasted flavor Cheers!
This is the only Chili I like!!! Just enough zing sooo great!
I’m super picky when it comes to certain ingredients, so I actually skip the pepper and onion in this recipe, but it comes out AMAZING. I’ve made it at least a dozen times over the last few years. I serve it with sour cream and shredded cheddar. SO GOOD.
This is great base for chili I have used it for years. Today is the 4th of July so I made it but a couple things have changed for mine over the years. I use pablano pepper instead of bell and doubled it to a half cup it has a bit more pepper taste than a bell and you can experiment with the amount of seeds you include that’s where most of the heat comes from as I am sure you know. I also split the meat I use 1 lb. Of thick cut bacon and 1 lb. Of lean GB this week I split the Ground beef in half and used a 1/2 pound of a bone in ribeye and the fat which I cut very thin and threw in with the bacon about halfway through and finished together. I also used a 16oz can of a stout beer as well. And an extra 7.5 oz of black beans doubled the cayenne to, to 1/4 teaspoon.
Delicious Added sausage, hot sauce, and few other dashes of flavor. Very good
I sent my son to college with this recipe and a crockpot. He kept the spices on hand in bulk and quite often had the other college baseball players coming over to eat chili with him. I’ve stayed with this recipe and the few times I’ve strayed, the results are not as amazing as this is!
I LOVE this recipe! I usually leave out the bell peppers, but it is always so good. The spice blend is perfect. A little kick, but not too much.
Fantastic and easy. Won first place at office chili cookoff!
We have made this recipe once a month for years. It’s easy. Tasty. Tastes great in a Frito chili pie.
I’ve made this 15 or 20 times over the years and is my go-to chili recipe. I substitute 1 of the pounds of beef with hot Italian sausage. Always rinse the beans in a colander beforehand to reduce sodium and for methane mitigation. Pair it up with some jalapeno-cheddar cornbread and a six-pack of your favorite Pale Ale for a little bit of culinary heaven on earth.
The beauty of this chili recipe is, it appeals to many people. It is great for a big party as it’s easy to batch up, plus, even liked by those who have mixed spice and texture preferences. I found that even the pickiest kids like this chili recipe! Adding a topping bar with the usuals (sour cream, cheddar cheese, red onion or green onion, sliced jalapeños, avocado, and hot sauce) with chips or corn bread on the side makes everyone happy. * I do use low sodium V8 instead of plain tomato juice and add spices to ground beef and heat a bit before adding liquids. Also, when just for our family, I sub ground turkey and reduce the juice to 30 oz and add a 15 ounce can of fire roasted tomatoes instead. Thanks George!