Another 4.5-star rating, I would say. Made pretty much as written, except for a bit of salt while the meat was browning and subbed minced (dried) onion, as that was all I had on hand. Also only had a small can of tomato sauce, so I added just a bit of "jar" marinara and a can of Rotel tomatoes, as I prefer my chili a bit "chunkier" than the crushed tomatoes made things. Also added about a tsp. of coriander (and skipped the parsley, as I don't really see the "point" of that herb, especially in chili). Then added quite a bit of chicken stock to loosen things up a bit. Added just a sprinkle of red pepper flake, given the pepper in the Rotels. With the understanding that chili tends to be better the second day when the flavors have the chance to "marry up", I'm quite looking forward to tomorrow! Thanks for this recipe.
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Another 4.5-star rating, I would say. Made pretty much as written, except for a bit of salt...