This was AWEsome! With the changes that I made this was just spicy enough and just hot enough. I like spicy, but don't like food so hot that I can't taste it. What I did was add the cumin by 1/2 t. until it was spicy enough and added the cayenne by 1/8 t. until it was hot enough. This was perfect!
Here are the changes that I made:
did not use jalapeno peppers (yes, I was scared), used 2 cans diced green chiles, used 1 1/2 t. ground cumin, used 1/2 t. crushed oregano (uh..I ran out, would have used more if I had it), used 1/4 t. ground cayenne pepper, only used 2 cans beans (one butter, one pinto...closest I had to white beans and two cans was plenty), added 1/4 c. sour cream (I wanted it to be more opaque than it was). Oh yeah, for the chicken, I cooked one large half of a boneless, skinless chicken breast right in the chili. When it was cooked through (about 20 minutes), I removed it and shredded it and added it back into the pot.
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This was AWEsome! With the changes that I made this was just spicy enough and just hot...