I made this recipe for my Super Bowl party, and it was a huge hit! Based on previous posts, I did make a few modifications. First, I made the chili the day before, cooking it in the crock pot for four hours. I then let it cool and refrigerated it overnight. The day of my party, I turned on the crock two hours before guests were scheduled to arrive.
To make the chili, I followed the recipe with the following modifications: While I did use black bean soup ("Amy's" organic brand), I also added an extra can of regular black beans, a can of chili beans, and an extra can of diced tomatoes with green chilis. Finally, I added a kick by using an extra onion, a double dose of chili powder, and a few dashes of tobasco.
For the party, I arranged the chili on a "make-your-own" bar that included cornbread, oyster crackers, shredded sharp cheddar cheese, sour cream, and jalapeno peppers. It was an overwhelming hit and held up well in the crock pot for eight hours (12 hours if you count the four hours from the prior day)!
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