This is a great recipe. I hesitate to give it 5 stars, though - that'd make it among the handful of best chilis ever, in my book. But still, consider this a strong 4-star rating from me. I made it pretty much as written. The green chiles I used were "fire-roasted whole green chilies", which I drained; I used 1 tsp. each of the cayenne and white peppers; I didn't drain the cans of beans; 1 cup of my chicken broth was "reduced sodium" (what I had on hand); and for the cheese I shredded a whole 1-lb. block of Monterey Jack. The pureed can of beans was a new little trick to me, adding a little body to the soup. The taste was great, an interesting combination of spices. The cinnamon was novel, and noticeable, but I did like it. The eight servings lasted me for 4 fairly big meals, and I enjoyed it to the last drop. If I might niggle a bit, the chili was a little soupy for my taste; I prefer thicker chilis. The cooking times and the medium-heat settings, in my case, meant that the broth was hardly reduced at all, and didn't get very hot, temperature-wise. I might turn up the heat and/or increase cooking time, next time. Overall, though, I highly recommend this recipe. (I usually read all previous reviews before posting my own, but this time I'll skip all 379 of them!)
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This is a great recipe. I hesitate to give it 5 stars, though - that'd make it among the...