I normally use Wick Fowler's chili kit, but my store was completely sold out and with Super Bowl Sunday at hand, I had to improvise. I followed this recipe pretty closely, but embraced the revisions cited by many others and used 3 cans of Mexican seasoned stewed tomatoes, 1 can of Rotel diced tomatoes and chilis (original), doubled the chili powder, added 1 T of ground cumen (a must) and used one can of red kidney beans and 1 can of chili pinto beans (beans drained and rinsed). I had drained and reserved all the liquid from the tomatoes and added sparingly in light of the many comments about the chili being too watery. I ended up using almost all the reserved liquid, but will probably only use about 75% next time as I like my chili a little thicker. Used a little corn starch to thicken up my final batch, served with grated, sharp cheddar cheese (Tillamook, of course!) and Zesta saltines. As far as how it turned out, I will just say if you put a bowl of this chili on top of your head, your tongue will slap your brains out trying to get to it.
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I normally use Wick Fowler's chili kit, but my store was completely sold out and with Super...