After reading several reviews (and sorting through the pantry), I made this chili with a few modifications: Instead of the beans used in this recipe (the kidney beans and the pinto beans), I used one 15 oz. can of Joan of Arc Spicy Chili Beans (undrained). Instead of the tomato juice, I used one 28 oz. can of diced tomatoes (undrained), and one 14.5 oz. can of diced tomatoes (undrained). Instead of the 28 oz. can of tomato sauce, I used two 15 oz. cans of tomato sauce. I didn't have a green pepper, so I used one 4 oz. can of La Preferida mild green chiles. I put all of this in a 5 quart slow cooker. It has been cooking on high for 2 hours. I just sampled the chili and it is out of this world! I just love the tang that this chili has, without being overwhelming. Thanks for the recipe and to all reviewers for so many great ideas!
Was this review helpful?
2 users found this review helpful
After reading several reviews (and sorting through the pantry), I made this chili with a few...