Reviewed: May 28, 2009

This recipe was tender, juicy and flavorful. If I make it again, I would use 1 can of tomatoes and 2 cans of kidney beans. It didn't seem as if one can was enough...the beans just got lost.

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Reviewer:

Glass-Half-Full

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Reviewed: Oct. 25, 2008

Family was too hungry to wait for the Kidney Beans. The meat was already tender, so we had it over brown rice. I only used 1 can of stewed tomatoes. I think 2 would have been too much. This is going to make great sandwiches!

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Reviewer:

Scotdog

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2007

This recipe is pretty good. I added corn for texture and color. I also used old bay spice instead of the chili seasoning. Yum!! Thanks!

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Reviewer:

Rachell

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Reviewed: May 27, 2007

It was pretty good, but nothing that I will make all that often. It was very easy though.

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Reviewer:

Erin

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2006

Really good, simple and just spicy enough. I'm not sure if I used the exact same cut of meat as recommended but after six hours it was tender enough to cut with a spoon. Thanks! This was only the second time I'd used my slow cooker and it turned out really well!

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