Denham Springs, Louisiana

I've been using George's chili recipe for more than 2 years now. (Thanks, George-It's because of you, that "NO ONE makes a better chili" than me!) I started out making it just like the recipe is written and it's absolutely fabulous that way. Then one day, we wanted chili and I didn't have the tomato juice on hand...I replaced it with a can of Rotel's "Chili Fixin's" tomatoes and a large can of Old El Paso Enchilada sauce. It didn't make it better, just more suited to my family's taste. The only other thing is I used Chili Beans for the Pintos. Go no further. Look no where else! This is your new chili recipe. Promise!

This turned out really bland and the texture was mushy. It was not something we enjoyed, and I won't make it again.

This was tasty and my husband really liked it. I added red chili pepper since he likes spicy food. One word of advice: dry the chicken a little bit before putting it in the bag, or you'll end up with a slimy dough that covers only part of the chicken...like I did. I used boneless breast tenderloins and they were overcooked, so I will shorten the cooking time a bit next time. I'm sure it's not too long for bone-in chicken though.