I like this recipe just the way it is but for those that like it hotter, use hotter chili powder. On that note, I always mix my chilis for greater depth of flavor. That means that instead of using just one kind of red chili, I'll get out 3 or 4 different kinds and use various amounts depending on how hot they are. I never use cumin in this recipe because my Mexican mother-in-law said it was more traditional not to and said it would "Americanize" it. Of course, I encourage everyone to experiment with it until you get it just the way you or your family like it. Don't forget to let it "marinate" it in your refridgerator for at least 2 or 3 days (stirring or mixing occasionally) so the flavors have time to mature and mingle before eating or freezing....then enjoy!
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I like this recipe just the way it is but for those that like it hotter, use hotter chili...