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I love this recipe while the weather is cold. It's so easy, quick and tastes great; uses just one pot. I don't like bell peppers and now that I've made chili with black beans, I don't expect to make any other kind. The idea of using tamales instead of some kind of ground meat adds to its ease, the juice in the can adds interest to the flavor. It's lazy and saves using a skillet. Fresh tamales would be wonderful, but are not readily available where I live. Probably would taste even better made from scratch, but who has time?! Good for pot luck and tailgating, too.
Units: US | Metric
Serving Size: 1 (260 g)
Servings Per Recipe: 3