This is a fabulous recipe! I've made it often and my friends and family can't get enough of it. It's become my specialty dish. I don't like peppers so I leave them out and I use diced roast chicken. The longer you cook the chili, the better it tastes (minimum of 1.5-2 hours). And about 20 minutes before I'm ready to serve, I add frozen corn - it gives a nice sweetness and a crunchy texture to the chili. The secret of this recipe is the cumin. I put more in than the recipe calls for because I love it. After spooning out the chili into bowls, I pour a few tablespoons of extra-virgin olive oil over it. Wonderful!!!

Reviewed On: Aug. 8, 2007

This is a wonderful recipe and I've made it many times! Since I don't like peppers, I leave them out but add chopped celery. I drain the beans and use 1/2 chicken stock and 1/2 water for the water. I also leave out the garlic and I cook for at least an hour. Delicious and easy to make (although a little time-consuming). Really you can use whatever ingredients you like and not go wrong! Just use lots of chili powder and cumin. YUM! Thanks!

Reviewed On: Jan. 31, 2007