Reviewed: Nov. 18, 2008

I made this with chicken, similar to others. I didn't like the taste or the texture, but the husband really liked it! Since I'm a picky eater I figured I'd give it a shot- not for me, but a good recipe for normal people.

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achamberlain

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Reviewed: Nov. 12, 2008

I was a little freaked out about the cinnamon, but if my husband loved it, then that is good enough for me!

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Noodle lover

Living In: Ottawa, Kansas, USA

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Reviewed: Nov. 6, 2008

This was delicious. It was a nice change from the regular chili I usually make. I did take the suggestion of others and cut the broth down to 2 cups. Yummy!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 31, 2008

I only put 2 cups of the chicken broth in this recipe and it was still runny. Might as well call it soup.

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eksquisite erica

Cooking Level: Expert

Home Town: Crescent City, California, USA

Living In: Sacramento, California, USA

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Reviewed: Oct. 27, 2008

I really enjoyed this recipe!! It was a nice break from the usual heartburn inducing chili that I usually make. LOL I did add only 3 cups of liquid and doubled up on all the spices and chilis and it was still fairly mild...I went easy on the cinnamon and garnished with tortilla strips and sour cream...thanks for the recipe!!

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RHenry

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 27, 2008

Husband said and I quote "This is the best chili you've ever made!" which is something coming from him as he's not one to rave over food. I subbed ground chicken for the turkey, great northern beans for the cannellini and only put in a dash of cinnamon and cayenne. Also only used 2.5 cups of broth (2 cans) which was perfect for us, but very thick the next day. Will probably make again.

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BEFFERSON

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Reviewed: Oct. 23, 2008

Family loved it! The only change I would make is to add just a dash of cinnamon (I think I added too much). Will make again with the cold weather coming up!

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karen1960

Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

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Reviewed: Oct. 16, 2008

This was pretty good. Followed the recipe, but added a little less then half the broth called for. Still a little soupy but good. I was a little unsure how spicey it would turn out, but it was hardly spicey at all, which isn't a bad thing for me since I've got little kids who don't like spiceness that much.

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Oct. 14, 2008

Wonderful flavor and even better served over basmati rice. I didn't have canned chilis so I substituted in pepper jack cheese. Next time I will cut the broth so it's less soupy. Definitely a keeper!

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MTV

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

This chilli had good flavor but was very heavy. I added more cinnamon, garlic and cheese to thicken it a little more. Loved the tortilla chips over the top. If I do make it again, I might try to figure out how to make it less heavy because it gave my husband and I bad indigestion.

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kaytay3000

Cooking Level: Beginning

Home Town: Monmouth, Maine, USA

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Reviewed: Oct. 1, 2008

Fabulous chili was made after reading the reviews. I'll give it four stars because I think without my changes it would be four stars, but it's delicious after the changes I made... I used 4 cups of chicken broth, added a diced jalapeno, and used PLENTY of cayenne. I used about a cup of mozzarella instead of the jack, as well. Then I simmered the final pot with a can of garbanzos and corn, plus a hefty sprinkling of chili powder, for about an hour to reduce the liquid. I like my chili chunky, and this one is! Perfectly spicy for my taste. This may be my new signature chili dish! I don't know, you might be able to do without the cheese.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 29, 2008

This was very good. I used shredded chicken breasts (3 small) in place of the ground turkey and I used about 4 cups of the chicken broth. The cosistency seemed just right. Not too soupy and not too thick. I thought the cinnamon would be overpowering so I started with just 1/2 tsp but ended up adding a bit more. You can adjust to your liking.MMM, good. Thanks

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MOLSONGO

Cooking Level: Expert

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Reviewed: Sep. 23, 2008

Great recipe! Part of my regular rotation. Here's my version: First I substitute 2 poached chicken breasts (diced) which are added with the broth and simmered. Eliminate the cinnamon. We like a green chile flavor, so I add 3ea 4oz cans of chiles OR I process a can of drained tomatillos. As far as spices, I double the cumin and add a tablespoon of poultry seasoning. For the beans I use 1 can each of black and white beans, both drained & rinsed, THEN puree one full can of white beans with its juice in the processor. And finally I reduced the broth to 2 cups for a more chili-like thickness. Any more is way too soupy. YUM!

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 12, 2008

Hi! My husband and I loved this. Easy to make and easy to tweak. Omitted cinnamon and chili peppers. Used coriander instead of cumin(didn't have any)Used cheddar in stead of monterey. And only one cup of broth after reading reviews. Thank you for the hints.Delicous!!!

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Ness6

Cooking Level: Intermediate

Home Town: Claysville, Pennsylvania, USA

Living In: Venice, Florida, USA

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Reviewed: Sep. 10, 2008

This soup was delicious, and will be even better tomorrow. I didn't have canalleni beans so I used black beans and blended some left over garbanzo beans. I also didn't have diced chilis, so I used a can of diced tomatos with chilis instead. Both substitutions worked well. I will definitely be making this recipe again. It was great with tortilla chips on the side.

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Lindsay

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

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Reviewed: Aug. 18, 2008

Phenominal. I always loyally loved my dad's traditional red chili with lots of fritos and cheese but I actually prefer this one. I recommend about double the cumin but that's the way I like it. I also load on the pepper but be careful with that cayenne, it's hot!

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KitchenProGuy26

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Reviewed: Aug. 14, 2008

Very good! I too only used about half the broth as we like our chili to be really thick. I added some cheese and then served with additional cheese and sour cream.

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