Very good! Even with only an hour to cook. I'm sure it will be better tomorrow. I read a lot of reviews before and while cooking. We don't care for tomato juice so I substituted a 10 oz can of Rotel and two 12 oz bottles of hard cider. I scaled the chili powder back to 3 tbspns and upped the cumin to 2 tbspns. I added 2 tsp of chopped garlic while cooking the meat and doubled the pinto beans and added a can of black beans as well (we really like beany chili). At the end I threw in some organic dark chocolate, about the same amount as two Hershey kisses, just for the mellowness. I ate it with a tbspn of sour cream and a sprinkle of Mexican mixed shredded cheese and a green salad with ranch dressing.
The spice is now just right for me, but my son added some of our homemade taco seasoning. Oh, and he just came back for another bowl.
This recipe has made me rethink a recent decision - I had to replace my old crockpot and because it's only the two of us, I bought a 3 qt. I can see that I will need to get a larger pot. (very big grin!)
FYI - a very gluten-free friendly recipe!
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Very good! Even with only an hour to cook. I'm sure it will be better tomorrow. I read a...