Reviewer:

Cooking Level: Intermediate

Reviewed: Jan. 17, 2013

I found this to be way too spicy. I could not eat it without drinking with almost every bite and this is with reducing the spices!

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Reviewer:

Robyn1028

Reviewed: Nov. 4, 2012

What a great recipe; like other reviews I reduced the spices also to 2 Tbs cumin, 1 Tbs Chile powder & 1 Tbs Cayenne. I also added 3 cloves crushed garlic and 1 can Rotel.

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Reviewer:

kelly

Cooking Level: Expert

Reviewed: Apr. 28, 2012

I am a huge fan of spicy food, but this was too much. If foods are going to be spicy they need to have a good flavor which this lacked.

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Reviewer:

Jenny

Reviewed: Mar. 18, 2012

Wow, this was awesome. Even though it was a bit spicier than I like, the flavor was unbelievable!!!! Even better the next day.

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Reviewer:

tmlacey

Reviewed: Sep. 13, 2011

I made this last night and it was wonderful ! We had it with some Sam Adams Octoberfest. Just like everyone else, I cut back on the spices. But that's not a complaint... I would recommend this recipe to anybody. Also served it with tortilla chips, sour cream and an artisan blend of Sargento Mexican cheese. YUM !

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Reviewer:

SarahSmile731

Reviewed: Jul. 12, 2011

love it....I have made this a lot during the winter and my family loves it. I would suggest adding the cayenne pepper last and only adding the amount you can handle. 2 tablespoons is REALLY hot!

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Reviewer:

Krissee

Cooking Level: Beginning

Home Town: Florence, Alabama, USA

Living In: Hoover, Alabama, USA

Reviewed: Mar. 6, 2011

Yes is mighty spicy but I like it that way but I did a can of diced tomatoes with the green chilis and chili beans my personal preference don't like navy beans. Also let it simmer for about 6 hours the longer the cook time the better the flavor.

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