Kelly's Chili

"This is my very own recipe that I have won 3 chili cook-offs with! PERFECT for the Super Bowl coming up!!!!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Pismo photo by Pismo
photo by Kathy photo by Kathy
Ready In:
1hr 20mins




  • Stir and bring just to a low simmer, reduce heat and cook for at least 1-2 hours in a crockpot Thick, rich and slightly sweet/slightly hot, very unique!

Questions & Replies

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  1. stacylu
    This was a little too sweet for my tastes. I think next time I'll decrease the amount of sugar and up the chili powder. I liked the mushrooms in it and the peppers and V8 added some nice flavor.
  2. Rita1652
    Oh I just loved it! I had Venison that I ground up and added to this along with some ground pork. Sweet and spicy!! I just love Crock pot meals!
  3. dianaAgain
    Made this last night for 6 people.<br/>This went over well and I actually used 2 pkgs of Yves Ground Round to make it Vegetarian and no one noticed. This is a very sweet recipe, I used 4 tbsp of brown sugar but it could have used less. Plus I only used 2 jalapeno peppers, non spicy V8 and no Cumin and a little over half of the chili powder and it still had a zing to it. So if you do not like spice, go with less of everything.<br/>Plus, there just seemed to be not enough beans for such a large amount (this makes a very big batch of chili), so I added another 2 cans of beans but then there was too much for the slow cooker, so I transferred it all into a large pot and cooked it on the stove top for a couple of hours.<br/>It came out thick and tasty, I will definitely make this again.
  4. Ken H.
    This stopped being chili the moment beans were added to it.
  5. Jonathan Melendez
    I've never had chili with mushrooms in it, but now I love it! It adds a hearty bite to it. This is a sweet, salty, spicy chili that covers all the bases! Make it for dinner, you won't regret it!


  1. Jonathan Melendez
    Topped it with onions and shredded cheese!
  2. Raymond F.
    I omit the brown sugar as it's really not needed but i always pair it with a slice a cornbread in each bowl and cover it in chili it really makes the chili that much better. I would never do it without cornbread trust me on this!
  3. Debi9400
    Sssmmokin'! We like our chili spicy hot and I really wasn't expecting this to rate up there with our usual favourite but it does! I did make a couple changes which I expect helped to enhance the heat leaving no sweetness to it at all. In fact it had a rich full smokey flavour. Was glad to have a nice fresh foccaccia bread to ease the heat. I cut the servings back to 4 and used tomato sauce instead of ketchup. Did not add the brown sugar and used fresh minced garlic instead of powdered. I used two large jalapeno's and a chipotle chili powder which I assume helped with that smokey flavour. As it's less labour intensive than my usual recipe, I will be making this again frequently! Made for ZWT4
  4. Mom To Hayleigh
    I prepared this recipe last night and it was awesome! I did substitute a can of tomato paste for the ketchup, and used jarred jalepenos instead of fresh, but it was outstanding. I also used two cans of beans instead of one, and used turkey hamburger instead of beef. It made an incredible amount of chili though :-) My crockpot was ~almost~ overflowing. I also topped it with some cheddar and munster cheese.
  5. Calee
    Very good chili.I love all the flavors the v8 juice is very tasty. I only used 3 tbsp chili powder and 3 tbsp brown sugar. Personal prefence I used pinto bean instead of kidney. The lime juice gives it a fresh taste. Thanks Kelly for another great recipe!


Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ !
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