Pretty good and that's a tall order to fill with me since I grew up in New Mexico, land of the awesome New Mexican and Mexican food! I would give it about a low to almost medium rating on the spice scale so I'd add more or less cayenne pepper to accommodate (or do the typical add salsa of whatever heat you prefer). I also used a 10oz Ro*Tel can of diced tomatoes+green chilies for half of the crushed tomatoes because I'm a green chili fanatic. For the remaining 18oz I crushed my own tomatoes. It's easy and can save you some money -- Just concassé some tomatoes if you like a slightly smoother texture to your chili (cut an X in the core and take a knife or spoon to make a circle around the X so you can connect it all and pull the core out, blanch the tomatoes in hot water into cold, and then cut in half and squeeze out seeds with your hand) or chop them into chunks with the skin still on if you prefer more chunky. Gradually heat the tomato gently to no higher than about medium heat in a pot and mash them with a wooden spoon or spatula until they're crushed (but not too mushy or else you'll get a paste). Finally I added a dash of Jack Daniel's Honey Smokehouse barbeque sauce to give it a smoky chipotle flavor and if I'm being gracious on my calorie count that day, a dallop of fat-free sour cream on top for garnish :) Could also easily add shredded cheese/green onion too. Chili is one of those things that just gets better with age as the spices continue to blend, mmmmm!
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Pretty good and that's a tall order to fill with me since I grew up in New Mexico, land of the...