This chili was pretty darn good! The only changes I made were to sub 1 can of the green chilies for 1 can of diced jalapeños, add fresh minced garlic in addition to the garlic powder and I only used 3 cans of the beans instead of 5. If you add the beans right into the chili without rinsing and with their canned juices, there is no reason to add anything to thicken the chili up. The starchy juice does that for you automatically without compromising taste (I know we're always told to rinse canned beans, but trust me!). I also just used chicken breast from a rotisserie chicken I got at the market, which I shredded. Was wonderful and easy this way. I topped with the monterey jack cheese as suggested, sour cream and fresh cilantro and served with cheddar garlic biscuits. If I make this again, I don't think I'll add the crushed red pepper if I add the can of jalapeños. Was very spicy with both, almost too spicy. But overall a great recipe which I'll add to my recipe box!
Was this review helpful?
3 users found this review helpful
This chili was pretty darn good! The only changes I made were to sub 1 can of the green...