Great recipe. I prefer things a bit milder, so I halved all of the strong spices, and it still had enough of a kick for me. Other changes - used vegetarian "beef" instead of turkey, which worked out really nicely, especially if you are not into meat; added corn and 1 can of fire roasted tomatoes in lieu of black beans and second can of Campbell's tomato soup, respectively, as per advice of a previous reviewer. Also added cinnamon and pumpkin spice for a slightly sweet flavor, and as someone else suggested, used a towel to line the lid so the liquid doesn't drip into the chili and make it too liquidy. 4 hours on "high" was still not enough to get a lot of the liquid out, so I gave it closer to 5, and it was still somewhat soupy, but I actually liked it that way, so that was okay. Next time, I'll add 1 can of pumpkin puree as suggested by another recipe, to give it even more of a sweeter flavor - I really like when you can feel both the spicy and the sweet flavors equally strongly and sense the texture and taste of the chunky pieces of "meat," beans and corn in your mouth.
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Great recipe. I prefer things a bit milder, so I halved all of the strong spices, and it still...