Reviewed: Oct. 26, 2011

Wow this Chili kicked my you know what! It's all good I went 12 rounds with this bad boy! It was amazing with some chilled Chardonnay. It really took the sting off but made you go in for more!. My mother and sister gave me a 9 and a A- because of the hottness level. I'm in the southwest and I know some real Chili eaters would have thought it was mild, hahaha :-D!!!! Good and Hardy!!!!

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Reviewer:

Bobbys515

Reviewed: Jan. 12, 2011

Good overall recipe, but the seasoning amounts are off for our tastes. After doubling all of the seasonings and the chiles it was perfect. Loved this recipe for dinner this week!

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6 users found this review helpful

Reviewer:

McCrearyacres

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

Living In: Davenport, Iowa, USA

Reviewed: Jan. 8, 2011

It needed more spice than what is in this recipe. Otherwise it was pretty tastey.

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7 users found this review helpful

Reviewer:

Serena

Reviewed: Dec. 26, 2010

Really nice for a cold night -- I added garlic and used fresh cilantro. Delicious!

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7 users found this review helpful

Reviewer:

LisaD77

Reviewed: Dec. 2, 2010

I added a can of petite diced tomatoes and some white hominy to this. This is a nice comforting chili to eat on a cold fall day. I've also used leftover chicken from a rotisserie store bought chicken to speed up the prep time. Thanks Carol

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8 users found this review helpful

Reviewer:

paslea1987

Cooking Level: Expert

Reviewed: Nov. 3, 2010

very, very good! Only problem was: there wasn't enough! Must make a double batch next time!

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7 users found this review helpful

Reviewer:

Jill C.

Cooking Level: Intermediate

Home Town: Elkhart, Indiana, USA

Living In: Goshen, Indiana, USA

Reviewed: Nov. 1, 2010

I threw this in the slow cooker before leaving for trick or treating so we could come home to a nice pot of chili!!! This was very good, I used cooked shredded chicken so it didn't take as long to cook. I did rinse and drain my beans and added some frozen corn. Lovely!

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9 users found this review helpful

Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Oct. 11, 2010

Really good! I didn't have green chilies so I subsituted them with jalepenos instead. I also had some fresh cilantro on hand! Thank you for a great recipe.

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6 users found this review helpful

Reviewer:

kellrn79

Cooking Level: Intermediate

Reviewed: Sep. 22, 2010

made a couple of modifications - 1st: 4 fresh green chili peppers instead of canned to add more kick; 2nd: let onions, peppers, spices, broth & chicken cook during the day 10 hrs on low in a crock pot minus the beans to help meld everything together; 3rd: doubled the spices as suggested by others; 4th added two containers of chopped white mushrooms to aid the texture of the chicken and make it meatier... fantastic on day one and even better on day two

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8 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Wellesley, Massachusetts, USA

Living In: Ringwood, New Jersey, USA

Reviewed: Mar. 22, 2010

This was yummy! The only reason that I gave it 4 stars instead of 5 is that a few changes were made. We made it with boneless chicken thighs (that's what we had) and we used more broth and beans. It says that it makes 6 servings, but in order to feed the 3 of us, we needed to increase those two ingredients. To thicken it a little, my husband added a little cornstarch at the end. My 11yr. old daughter thought this was great. I will definately make this again.

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8 users found this review helpful