Reviewed: Nov. 19, 2009

I made this last night and reduced the chicken stock from 5 Cups to 3 to make it chili as opposed to soup. The cinnamon/cumin and cayenne pepper really create a wonderful smell and taste. I will make this again. I also added twice the amount of garlic and it worked well.

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Lynn

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Reviewed: Nov. 12, 2009

Terrific taste! I added some sweetcorn and used less broth coz we like our chili thick on rice. Great recipe!

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babooshka76

Cooking Level: Intermediate

Living In: Warsaw, Masovian, Poland

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Reviewed: Nov. 11, 2009

I made this for the first time this week. Next time I make it, I will most likely reduce the cinammon to 1/4 TSP and liquid to potentially two cups because I used only three and it was still too soupy. My family also doesn't like chili peppers so I left it out. Overall it's a yummy comfort food! Will definitely make again.

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AnnaB

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Reviewed: Nov. 6, 2009

I love this chili I make this at least once a month it's my daughters favorite. The only thing I can say is when you process the beans add a little of the stock it will help get the beans nice and smooth so you dont get a grainy texture.

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funmamma

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Reviewed: Nov. 5, 2009

wonderful!

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GODSARTIST

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

Delicious! I took the advice of previous reviews and only used 3 cups of chicken broth. I also added a small can of white shoepeg corn. I waited to stir in the cheese to each individual bowl and I think it worked out better for the leftovers. It was yummy the next day for lunch!

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Emily Santa Maria

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Reviewed: Nov. 2, 2009

This was excellent! I did tweak it though by only adding 2 cups of chicken broth, chili powder and hot sauce. I think cinnamon is very understated in this dish and think it brings out the flavor. I will be making this again!!!

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emily448

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Reviewed: Oct. 26, 2009

I would give it 3 1/2 stars. I didn't read the comments while I was making it and I wish that I had because it turned out to be a soup. I didn't have time to wait for it to thicken so I served it as is. The flavor was good but my husband said that he could really taste the cinnamon (even though I didn't add the full amount). We just finsished dinner and I have it simmering so I hope that it thickens up some. I think that it should be better for lunch tomorrow.

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Laurie

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Reviewed: Oct. 23, 2009

Love it!

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Etta Lea

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Reviewed: Oct. 18, 2009

Wowza, this was a tasty recipe. My whole family enjoyed it. I used Northern beans and no Cayenne. It was more like a soup than a chili. You could thicken it up but we liked it just fine. It was super easy to make too. Will make this again. Served with cornbread.

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ROSIESTOES

Cooking Level: Intermediate

Living In: Prescott, Arizona, USA

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Reviewed: Oct. 16, 2009

AWESOME!!!! Thickened with a little cornstarch and served with Fritos, sour cream and some more cheese on the side! Picky Hubby even liked it! The Cinnamon seemed a little weird, so I only used 1/2 tsp as others did... but it totally worked. Great flavor. Can't wait to make again!

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Mississippi Girl

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Reviewed: Oct. 15, 2009

loved this chili! next time however I will definitely use half of the recommended cinnamon.

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Sheri O

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Reviewed: Oct. 14, 2009

I followed jmarie's advice and tried this chili AND liked it! I followed the directions exactly except for using rinsed and drained Great Northern Beans that I did not mash. Used a little less broth and the chili was thick enough for my liking. Also did not add the cheese to the soup but used it as a garnish on top and stirred it into the individual servings.

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gapch1026

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Reviewed: Oct. 12, 2009

I made it as others have and I found it good. All of the picky eaters in my house said it was amazing...

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Alex

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 12, 2009

I won first place in my office chili contest with this recipe!!!! A+

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julie

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Reviewed: Oct. 11, 2009

The only reason this got four stars instead of five was because of the few little tweaks I made. If you want a thicker chili, use less broth. I did add a cornstarch slurry to help thicken it a bit more. I also added in a quarter can of diced jalepenos, we like things a bit spicy. I also only put in a 1/2 tsp of cinnamon. Simply because I was too scared. But it was good and I probably could have used more and it would have been just fine. A MUST is the chopped cilantro, sour cream, shredded jack cheese, and taco chips on top. This completes the dish. This was a GREAT change from red chili with hamburger. Try it...you will like it!

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jmarie

Cooking Level: Expert

Home Town: Browerville, Minnesota, USA

Living In: Saint Cloud, Minnesota, USA

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Reviewed: Oct. 9, 2009

Was pretty tasty and easy. I did not puree the beans as specified. It was also too watery; I wished I had read other reviews to scale back on the broth. I was able to thicken it a bit with corn starch.

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andersse

Cooking Level: Beginning

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Reviewed: Oct. 5, 2009

Really easy! Left in the Cinnamon and was glad I did. I did use one can of black beans and a little corn as was suggested by some other reviewers! Will make again!

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Beth

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Reviewed: Oct. 2, 2009

I was impressed with how easy the recipe was. I had dinner on the table in 35 minutes, and that was my first time making it! My husband and I both enjoyed the flavors.

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Esti Tierney

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Reviewed: Oct. 1, 2009

I've made this a number of times, and everyone LOVES it! I have used whatever beans I have on hand in the pantry. The spices sound strange at first, but trust me, the combination is wonderful! Great for the crock-pot!

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