I thought this was a great recipe. A nice change from regular chili. I didn't follow the measurements exactly, but mine came out less like a chili and more like a southwestern-style pulled chicken. Much thicker than a chili-not a whole lot of sauce. I don't think I would eat a bowl of it plain, but it makes a great base for meals. For example, Last night we had salads topped with tortilla chips, sour cream and the chili. It was AWESOME. Tonight I am going to use the rest to make enchiladas, and this will make a great enchilada filling. Since you are shredding the meat anyways, why not use bone-in split breast and just pull off the skin before cooking? That would be cheaper. Also I used a 16 oz bg of frozen corn(I don't like canned). The corn gave it a really nice sweetness. I used a can of small red beans and I thought they went perfectly.
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I thought this was a great recipe. A nice change from regular chili. I didn't follow the...