WONDERFUL! I followed LAURAJFROST's suggestions in her review adding chili powder, onion, and using habanero hot sauce. After cooking the meat (I used ground elk) with the onion, garlic, and pepper, I threw all of the other ingredients into my slow cooker (minus the corn) and left it for 7 hours on low. When ready to serve I stirred in the corn and then served with shredded cheddar cheese, sour cream, and cornbread. My husband RAVES about this chili and wants to eat it every week now!

Reviewed On: Oct. 8, 2009

Would give this dish 5 stars except I made a few changes to the recipe to make it like our favorite restaurant's green chile stew. Added carrots, left-over corn, 1 whole onion, and several handfulls of shredded cheddar cheese. Left out all beans. Great green chile flavor and perfect stew consistency! (You must use New-Mexican green chiles though, not jalapenos as some reviewers did to get the correct flavor and heat.) Very easy, especially with a 7-week old consuming most of my time! ;o) Will make this recipe again and again!

Reviewed On: Sep. 21, 2009