Texas New Mexico Chili Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 13, 2010
This recipe had way too much chicken broth. I used the juice of two potatoes to thicken the chili. I think the chicken broth took away flavor of the chili. The finished product is not bad, but I think chili should have more of a meaty flavor and a little more spice, while at the same time less cumin. Again, this is not bad, it´s just not a real chili flavor in my opinion.
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Photo by Windtraveler

Cooking Level: Intermediate

Home Town: Waukegan, Illinois, USA
Living In: Celaya, Guanajuato, Mexico

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Reviewed: Jul. 20, 2009
I wrote a review of this recipe once before but haven't seen it here, so I feel I must try again...THIS IS THE BEST SOUP/CHILI I HAVE EVER PUT IN MY MOUTH! Yes, I am SHOUTING! Make a lot and freeze the PLANOVERS, you'll be glad you did. My husband and I ate a bowlful of this wonderful dish every other day until it was gone, so I had none to freeze, but I will next time. 5 STARS? More like 10 or 20! I made only one change: I used ALL beef stock; didn't have any chicken stock on hand
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Cooking Level: Expert

Home Town: Kannapolis, North Carolina, USA
Living In: Batesburg, South Carolina, USA

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Reviewed: Jan. 14, 2008
I will try this recipe tonite, can't review it yet. But as a previous resident of New Mexico I can tell you this recipe MUST have a can of diced green chiles added to it. It is the main ingredient of New Mexico cuisine!
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Cooking Level: Expert

Home Town: San Diego, California, USA
Reviewed: Jan. 3, 2001
Way too much chicken broth in this recipe. The recipe states the chili should be cooked for 1 hour, however the chili never thickened and it needed to cook for an additional three hours. The finished product was okay, but the beans became overcooked.
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