Reviewed: Apr. 8, 2009

This is a great alternative to your normal every day chili. I had some reservations about how flavorful the dish would be as it does not contain a lot of herbs and spices, but the green chilies, broth, and monterrey jack cheese gives it a lot of flavor. Add some okra and serve with cornbread... great dish.

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VICKANDJEN

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Reviewed: Oct. 19, 2008

Great recipe. I did as others did and used two cans of beans. One can of beans I mashed up, this helped to thicken. I also used two 7 oz cans of green chilies. To spice things up I added some hot sauce and a little chili powder. I will definantly make again

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Josh

Cooking Level: Expert

Home Town: Pine Island, Minnesota, USA

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Reviewed: Feb. 19, 2008

We love this recipe! My sister asks me to make it for every family function. I add beer and take out one cup of chicken broth. It gives the chili a little extra zing!

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APRILMMMM

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Mar. 20, 2007

Awesome. I followed the recipe with the exception of the meat. I used a combination of ground turkey and turkey breakfast sausage. My hubby has always bragged about his red chili, but this dish left both of us speechless (we were too busy eating!) Great served with honey cornbread. Thanks for the recipe!

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Alexis T.

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

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Reviewed: Feb. 1, 2007

i didnt even use the pork and i liked this!

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betty

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Living In: Oceanside, California, USA

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Reviewed: Jan. 23, 2007

Good basic white chili. It was fast & easy to make because there where not a lot of ingred., everyone liked. I did use chicken instead of pork. A keeper!

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Oct. 20, 2006

This was good-I served this with tortilla chips.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 26, 2006

This is a fabulous chili! I substituted ground turkey for the pork, and left out the green chilies. A wonderful one-dish meal for chilly fall and winter evenings.

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JENNIESCHOLL

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

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Reviewed: Mar. 12, 2006

My family was not to sure when I made this, and we all found it wonderful. A lite soup full of flavor.

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DMEP

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Reviewed: Jan. 22, 2006

This was much more flavorful than I thought it would be when reading the recipe. Highly recommended! Even my 18-mo-old loved it.

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RUSSIAN_MAMA

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Reviewed: Jan. 3, 2006

Very tasty and satisfying. I modified it to be vegetarian by omitting the pork and substituting vegetable broth for the chicken broth. I reduced the liquid to 3 cups, and added 1/2 cup uncooked brown rice to soak up some broth. Pepperjack cheese works great if you don't have chilies.

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SUZANNAH

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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Reviewed: Aug. 20, 2005

I added 1 1/2 tsp. cayenne pepper and a can of chunky rotel and it was so good. Even my husband liked it!

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KERRYLYN

Cooking Level: Expert

Home Town: Kirksville, Missouri, USA

Living In: Keokuk, Iowa, USA

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Reviewed: Jan. 3, 2005

This was a big hit at our New Year's Eve bash - but as written is a little bland. We used 1.5X spices, added salt and white pepper, and used a little less broth, then added a couple of dashes of green Tabasco. Great with cornbread!

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LINSENEA

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Reviewed: Jan. 1, 2005

This chili is fabulous. We made it a week ago and then again tonight. It's very easy and delicious. NOTE: Do not substitute other types of cheese for monterey jack, they won't melt properly! Also, use less chicken broth than recipe calls for, we used 3 cups and it had plenty of liquid. Highly recommend!

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Jen and Matt

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Reviewed: Dec. 8, 2004

this was 100X better the next day, I left it in the crock pot overnight on warm and by lunch the next day my fiance had two bowls! I also used 1 onion, a little less brooth and flour to thicken it a bit

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BIKEGIRLAW

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Reviewed: Nov. 12, 2004

Delicious and SO easy! Made my husband switch from his traditional chili recipe!

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Angela

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Reviewed: Oct. 26, 2004

My husband and I loved this recipe! I substituted turkey for the pork and took other reviewers advice and made it the day before we ate it...it was delicious. We will definitely enjoy this again soon!

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RSHAF

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Reviewed: Oct. 12, 2004

I have won two chili cookoffs with this recipe! I use shredded chicken instead of pork and use about half the cumin. I also add a few moew green chiles. I cook the chicken in broth, a little white wine, some green chiles and some salsa verde. Like other reviewers I think its much better the next day. Awesome!

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ejohnson

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Reviewed: Sep. 16, 2004

This is the best new idea for chili. I love the cumin and it does taste like chili only no boring tomatoes.

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LUCYLOUKUL

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Reviewed: Apr. 14, 2004

This was wonderful. I used a can of pinto beans(drained) puree'd in the blender to thicken it and I topped each bowl with cheese before serving rather than stirring it into the whole pot. Along with cornbread and a salad, this made a great meal!

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