I have used this recipe for three years as a base; made seasoning changes to suit my families taste and modified quantities to yield 25 -40 servings for special events. As others suggested: increased garlic, cumin, omit jalapeno, add canned green chilies. I add a small amount of cilantro and increase the parsley. I roast whole chickens and cut up for the chili. I make my own chicken stock ahead of time and freeze it in quart containers. Additional flavors from the stock: garlic, onions, parsnips, carrots, and celery add depth to the chili. Even making 40 servings, there are no leftovers. Great recipe. Thanks Christy!
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I have used this recipe for three years as a base; made seasoning changes to suit my families...