Like others said, this is a good basic chili recipe. I made a few changes and the results were amazing! I made half the servings since my slow cooker is smaller. I added a couple serranos, about a teaspoon of cumin, I also didn't drain the beans, added chicken boullin, and I put in the entire can of tomato sauce (2 if you're making the 10 servings). I also added a couple cups of water since I like it a bit more watery. There was something missing, so I added a splash of white wine vinegar and vooahlah! It was the best chili I have had!

Reviewed On: Dec. 10, 2009

I took the idea from this recipe but changed a few things. I used a bag of dried Chile Colorado, poached it with the tomatoes and garlic cloves, added about a cup of water and blended it with a chicken boullin instead of tomato boullin. Then I added it to the chopped chuck and let it simmer for 15 minutes, it was AWESOME! I am now going to use this same adjusted recipe for sauce for enchiladas!

Reviewed On: Apr. 14, 2009

What an easy, yet rewarding recipe! I added a few more spices, added water w/ a cube of chicken boulin, about a cup of lemon juice,a few cloves of garlic, and stuffed the bird with a lemon I pierced with a fork. I was initially worried because the chicken was a 5 pounder and I only had 6 hours to cook, but when I took it out, the drumstick fell right off, and the breast was so tender and juicy! Made the house smell amazing! Something so delicious should not be so easy, but it is!

Reviewed On: Oct. 31, 2008