Recipe by SHECOOKS2
"This is a hybrid of two chili recipes and it is wonderful. I serve it with tortilla chips and cheese. Makes great nachos!!"
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red bell pepper, chopped
4 (14.5 ounce) cans
1 (14.5 ounce) can
peeled and diced tomatoes with juice
1 (15 ounce) can
1 (15 ounce) can
kidney beans with liquid
Way too much chicken broth in this recipe. The recipe states the chili should be cooked for 1 hour, however the chili never thickened and it needed to cook for an additional three hours. The finished product was okay, but the beans became overcooked.
I will try this recipe tonite, can't review it yet. But as a previous resident of New Mexico I can tell you this recipe MUST have a can of diced green chiles added to it. It is the main ingredient of New Mexico cuisine!
I wrote a review of this recipe once before but haven't seen it here, so I feel I must try again...THIS IS THE BEST SOUP/CHILI I HAVE EVER PUT IN MY MOUTH! Yes, I am SHOUTING! Make a lot and freeze the PLANOVERS, you'll be glad you did. My husband and I ate a bowlful of this wonderful dish every other day until it was gone, so I had none to freeze, but I will next time. 5 STARS? More like 10 or 20! I made only one change: I used ALL beef stock; didn't have any chicken stock on hand
This recipe had way too much chicken broth. I used the juice of two potatoes to thicken the chili. I think the chicken broth took away flavor of the chili. The finished product is not bad, but I think chili should have more of a meaty flavor and a little more spice, while at the same time less cumin. Again, this is not bad, it´s just not a real chili flavor in my opinion.
* Percent Daily Values are based on a 2,000 calorie diet.
Texas New Mexico Chili
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 104
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