While I thought this was "OK," my husband's opinion was quite the opposite. He thought our chili was too bean-y. Not being a fan of beans in general, he commented that even ten beans would be overpowering (I just can't win lol...). I am therefore basing my rating solely on what I thought of this since my husband is obviously biased. :) I guess I'm just a purist at heart. I prefer traditional (beef) chili with good texture, ample spice and a little zing to keep things interesting. This was by far the most unique red bean chili recipe I've ever tried (and it definitely had texture AND zip), but it just didn't WOW me. NOTE: Since it was not specified what type of salsa to use (i.e. the jarred tomato-based stuff or fresh), I opted to use my local Italian market's mango salsa. Their salsa is made fresh daily and contains NO tomatoes. It's a mixture of chopped mango, jalapeno, red onion and cilantro - that's it. I thought about purchasing a jar of Newman's Own mango salsa, but because I wanted to top my chili with it too, fresh was the way to go. Chopped cilantro and red onion (and a dab of additional salsa) were perfect garnishes. Serving our chili over a bowlful of cilantro lime rice made this a filling meal. I'm not convinced this should replace my go-to chili recipe, but am glad to have given your recipe a try nonetheless. Thanks and happy cooking, Mary! XXOO. :-)
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While I thought this was "OK," my husband's opinion was quite the opposite. He thought our...