Campbell's Chunky Chili with Beans, 16.5 oz. Can

Absolutely the very best canned chili with beans you can buy, in my humble opinion. Unlike Hormel, it is NOT greasy/oily. Its sauce has more of a gravy-type consistency than, say, a soup-type broth. It's not spicy hot, but a few drops of Tabasco or several drops of Cholula sauce will take care of that, if you like. That way, anyone can enjoy!Hey! It isn't as good as Aunt Josefina makes but, then, what is?!

Good chili. They have it local but amazon sometimes have better pricing for it.

When life throws you hunger pangs and absolutely zero energy to cook, Campbell’s Chunky Chili with Beans comes charging in like a culinary knight in slightly dented armor (hey, I bought it on sale). It’s not exactly a Michelin-starred masterpiece, but it’s also not a questionable 3 a.m. gas station burrito. This chili is a solid middle ground for people who just need to eat and fast.The beans are hearty, the meat chunks are suspiciously uniform (probably engineered to fit your spoon perfectly), and the sauce has a mild kick—kind of like when your grandma tries to spice things up but doesn’t want to upset her bridge club. It’s comfort food, minus the comfort of fresh ingredients.I tossed this into a bowl, nuked it for a couple of minutes, and was filled and fueled for a solid four hours. It’s practically a lazy man’s survival ration. The chili even managed to fool my roommate into thinking I cooked something. (“Wow, smells good!” they said. Thanks, Campbell’s!)Would I serve it at a dinner party? No. Would I pair it with a crusty bread roll on my “I have zero energy left” evenings? Absolutely. And if you sprinkle a little shredded cheese on top and call it “Tex-Mex,” your taste buds might even get excited.Final verdict: It won’t win the Chili Cook-Off, but it also won’t let you starve in the middle of an epic Netflix binge. Four stars because it's reliable, filling, and tastes good enough to make me forget I haven’t gone grocery shopping. Would chili again.

It's a chili with a light bite, kinda heavy on the beans, but still a tasty quick, light meal if time's pressing. It's even good straight out the can if need be. Everyone has their own chili recipe (my parents hailed from Indiana, so it was a while before I learned chili needn't come with spaghetti), and this fills in well.

Lots of meat and beans, a nice size and tasty.

Not sure if it was why they're sold bundled or if it was dented along the way but there's one odd dent under the top seal on the majority of the ones I got. Just one small dent you can feel when you pick each up.All in all it's chunky chili which is a go to for a frugal meal for me.No issues with the contents just the quality of the cans that I have an issue with. Like they would be the ones left on the shelf at the end of the day at a grocery store kind of thing you would end up settling for in my case. I'll opt for the 4 pack larger cans in the future for myself.

Surprisingly, really unexpectedly, this was quite good. The right combination of beans and chili made for a good quick snack or lazy meal.

Closest commercial chili to what my mother made when I was growing up. We’re Asian but lived back to back with a Texican family for over 2 years, and the mothers became friends. I don’t think I ever knew what Mexican state their mother was from, so know the exact style, but my mother learned from her to make chili and tortillas (back then in the Midwest there was not Mexican or Asian products at the grocery stores, not even tortillas or soy sauce. And the rice was pretty much Rice-o-roni or Uncle Ben’s. )So, anyways — My mother learned to make chili from a Mexican woman. And this chili, if not identical, is at least the equivalent to a fraternal twin. Just the right amount of bell pepper as a hint of that “green” taste, without overpowering the whole. And the use of kidney beans rather than pinto beans. About time someday made canned chili with kidney beans which aren’t cooked to death, the skin being just a little bit chewy.And just enough heat — the type that builds. So in the beginning you tell yourself Oh, it’s barely hot at all (so the very first time I had it I added tobasco after a couple of couple of spoonfuls), But it’s the type of heat that builds, and by the last spoonful your nose is just a little bit runny, and your forehead just barely starting to build a sheen of sweat. So if, you’re it cooling your mouth down with beer or milk of grapefruit juice, you know it has heat, just not instant heat.All I else I can say is Yum-Yum-Yum!!!5-stars