Reviewed: Jun. 30, 2008

This was good but like other reviewers I thought it was extremely hot when I taste tested it so I added a can of tomato sauce & a can of chicken broth (then it wasn't hot enough, so I didn't win). I also poached/boiled my chicken instead of frying it to cut that fat from the veg. oil. All in all it was good but need improvement.

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Reviewer:

Jenni

Cooking Level: Expert

Home Town: Elgin, Illinois, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Mar. 6, 2007

Based on another review, I cut the chili powder to 1 1/2 tablespoons and only used 1 teaspoon of pepper. Additionally, I added some curry powder, a bit of brown sugar, and more corn. It was very good.

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Reviewer:

angiesue25

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Reviewed: Nov. 7, 2006

AWESOME, SO YUMMY

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Reviewer:

SUMMER631

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Reviewed: Oct. 17, 2006

I gave this chili 3 stars because I like the concept of it. I like the chicken and corn and it makes a very hearty chili. The reason I didn't give it 5 stars, though, is because it is EXTREMELY spicy. My husband and I had to add 2 or 3 dollops of sour cream to our bowls because it was just too much. I think the tbsp. of pepper is a mis-print, because my mom said in all her 50 years of cooking, she has never seen a recipe that calls for that much pepper! Next time I make this I will SIGNIFICANTLY reduce the amount of pepper and probably the chili powder as well.

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Reviewer:

ERINDENISE21

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Aug. 1, 2006

I've never made chili before, and this recipe turned out great. I'm not a fan of beans so I omitted them. And to replace the bean liquid, I put a can of chicken broth in instead. To replace the beans, I just put in more potato and chicken. I also added a tsp. garlic salt, a tsp. of paprika, and a little more chili powder. It's got quite a kick and tastes great with corn bread.

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