When I had all these ingredients together in the crockpot, I thought the result looked gross (I'm used to standard red chili) and tasteless. Even though it wasn't hot yet, I took a taste. To my surprise, it was really quite yummy! Everyone at the potluck liked the chili, and there were hardly any leftovers. I bought a whole rotisserie chicken and pulled the chicken off (I added all the chicken, and this made the chili very hearty). I used 1 can of broth, 1 can of great northern beans, 1 can of corn, 2 cans of rotel (necessary), one large jar of the Archer Farms salsa verde that another reviewer recommended (fantastic addition, btw), 1 red pepper, 1 onion, and lots of garlic. I used the spices as stated from the recipe, but forgot the oregano. No need to add the extra chiles with all this, as you don't notice them with the salsa. I recommend offering sour cream, shredded cheese, and crispy tortilla strips to add on top of a bowl of this chili. Cook on high in the crock pot for at least 2 hours.
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When I had all these ingredients together in the crockpot, I thought the result looked gross...