Love this! The first time making it, it turned out quite thick. Because we prefer a more liquid based chili, the second time I added a can of tomato soup, 1/2 can water, a whole can of dark red kidney beans without rinsing or draining them along with the 1 can of black beans, which I did drain and rinse. Because of the addition of tomato soup I increased a few ingredients to accommodate – 6 cloves garlic, 3 Tablespoons chili powder, 1 1/2 Tablespoons ground cumin, 1 1/2 teaspoons oregano. We also tend to like our chili to be on the zippy side, I used one large jalapeno pepper removing only ½ the seeds and ribs. Served it with a bit of shredded cheddar cheese on top, and yum to the maximum!! It’s a huge hit with the family and friends!! Also, I did brown the meat with the onion, bell pepper, jalapeno, and garlic. I then pretty much followed the recipe from that point. The reason for doing this was strictly a time issue – running short. However, it did not seem to make a difference in the end. Great recipe – thanks for sharing!
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Love this! The first time making it, it turned out quite thick. Because we prefer a more...