Great recipe! We did add the corn as suggested for some of these white chili recipes and reduced the amount of chicken broth to try to thicken the chili to make it more substantial and less like a soup. It worked perfectly and we really enjoyed it. We will make it again!

Reviewed On: Oct. 28, 2007

Very rich, but very good. My wife and family loved it, and we will be making it again.

Reviewed On: Feb. 13, 2007

This was a different recipe, and one that I might not have tried if I had not heard about a similar dish previously. Some of the other reviews commented on the "sweetness" of the sauce, but I found that by adding a bit of salt and/or using a bit less cola and a bit more broth, the taste is very good and the sweetness can be reduced. I also cooked mine for a full 30 minutes, and kept it covered for a good portion of that time. As it cooked, I noticed the flavor getting better, the taste of the seasonings really beginning to emerge. I only mention that to say that if you rush the cooking, you may miss some of the flavor. I think we will cook this again, and serve it over a bed of wide egg noodles. The gravy seemed to be perfect to use that way.

Reviewed On: Feb. 13, 2007