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Jamie's Chili Recipe

Jamie's Chili

Recipe courtesy Jamie Deen

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (288)

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Average Rating:

Total Reviews: 288

Showing 31-40 of 288

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  • on September 07, 2011

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    Jamie hit a home run with this chili recipe. The BEST!!

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  • on August 03, 2011

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    I HAVE MADE TEXAS RED, VENISON CHILI WITH BEANS, CHILI VERDE, AND TONS OF OTHER RECIPIES, INCLUDING MY OWN VERSIONS. BUT AFTER WATCHING THE SHOW WHERE JAMIE MADE THIS, I TRIED IT AND IT WENT TO THE TOP OF MY LIST!
    WELL DONE. THE ONLY CHANGE I MADE A COUPLE OF TIMES IS I USE 3 POUNDS OF GROUND MEAT AND ANOTHER SMALL CAN OF TOMATOES (I SOMETIMES USE ROTEL FOR THE EXTER CAN ALSO IF I DON'T HAVE SAUSAGE HANDY, I JUST ADD SOME SAUSAGE SEASONING WITH THE SPICES AND USE ALL BEEF.

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  • on July 10, 2011

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    I have been making this chili since it first aired on Paula's show and it is out of this world. I never change a thing, except I might change out the types of tomatoes (whole, diced, etc depending on what I have in my pantry. Thank you so much Jamie and Paula!!

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  • on June 29, 2011

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    Really really good !! I will be adding this to my recipe list as a keeper- Only adjustment being I used a red bell pepper because I just don't like green peppers. My only future tweek is that it was a little tomato overload for me so I will reduce the amount of tomato by 1 can.

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  • on June 10, 2011

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    Just for the record..measurement for the spices...
    2 T cumin
    4 T chili powder
    As for the recipe, it's a big hit!

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  • on May 16, 2011

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    LOVE this recipe! I found out some people do not use cumin in Chili and find the taste very different. But many people do. I use 1 lb beef and 1 lb hot Italian sausage, and use Alton Brown's recipe for homemade Chili Powder and it is a BIG hit. For those who are very sensitive to hot food I recommend a big dollop of sour cream in the center so they can take a little with each bite, it cools the heat and is yummy! Most people do not find it too hot, though. I can't get enough of this, I have made it more than a half dozen times and I am going to make one more batch so I can freeze some for cool or rainy summer evenings! By the way I put it in those 16 oz Ziplock round plastic freezer containers with the screw on lids to freeze individual bowls of Chili. Sit it in hot water for few seconds and it slide right out into a bowl and into the microwave. It freezes really well!

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  • on March 12, 2011

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    Fabulous! I also substitute a flavored Ro-tel (such as lime/cilantro in place of one of the diced tomatoes.

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  • on March 03, 2011

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    Seemed a little dry, so I added about 3/4 of a cup of water. Now wait 4.5 hours and we'll see.

    Ps. Use less water, other then that. Chili was great. Pinch of cumin, dash of chili powder. Change beans to pintos 28oz total. Bot thats just me.

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  • on February 26, 2011

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    Great, easy and delicious! I used 1 and a half packets of Chili Seasoning and didn't have to add any more spices to it. Thank you for a great "go to" receipe!!!

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  • on February 02, 2011

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    Wow, came out great. I think next time I'll do shredded skirt steak in the same recipe.

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