This is an outstanding recipe. I had some cooked shredded chicken and some raw boneless breasts, so I cooked them first in the pot where I made the chili, adding some cumin, garlic powder and chili powder. Then I took out the chicken and followed the recipe. The modifications I made were to reduce the amount of cayenne and to add just a tiny pinch of cinnamon. I used half of a fresh jalapeno and a can of mild chiles. This made it spicy but not too hot. I cooked the chili much longer than the recipe directed-probably close to an hour which made the flavors much deeper. I also omitted the cheese, preferring to add it afterward to my individual portions. Big yum!!! Even my 9 year old son, who can be kind of picky, really liked it.
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This is an outstanding recipe. I had some cooked shredded chicken and some raw boneless...