I have a pot on the stove as I type - and it is wonderful! I took the other reviews into consideration and added a can of spicy chili beans for some extra kick. I also added 1 cup chicken stock to make it a little thinner, a can of Ro-tel instead of the tomatoes, 1 T fresh apple cider and 1 T apple cider vinegar, about a cup of corn, and fresh cilantro. As I made it, it's 5 stars for sure. THANK YOU for inspiring me to try this unusual but delicious chili.

Reviewed On: Oct. 19, 2009

Great recipe! I used a can of Rotel and added black beans and corn. Instead of the flour tortillas I crushed tortilla chips into the bowl when serving. I upped the cilantro to 1/2 of a small bunch.

Reviewed On: Oct. 19, 2009

This is one of my favorite recipes and have been making it for years! I normally use less oil and a little more Bisquick. I add more onions and parmesan cheese. It takes at least 40-45 minutes to get golden brown. We eat if as an appetizer, side dish, breakfast or lunch - great at any temp.

Reviewed On: Oct. 3, 2009