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This is very nice. I wanted to use up some jerky on the shelf. I used jalapenos instead of chipolte peppers. Had no bell peppers. No chili sauce on the shelf so I used tomato sauce in its stead. My cilantro was dry. I used the mozzarella as a garnish. I used dry uncooked black beans and they were not done in the hour allotted, which did not surprise me. So, I let it cook well into the night and ate it the next day.
The jerky makes this chili really unique and good, and definitely lends a sweetness to it. I subbed green enchilada sauce for the chili sauce and used red peppers and turkey. I had leftovers with a squeeze of lime and some nonfat sour cream, and it was even better like that. Full recipe serves 20-25.
Thick and rich with complex southwestern/barbecue flavors...a finalist at "Chili Con Carnival" with 29 types of chili! The jerky adds fantastic texture (I wonder if each judge got a piece of the jerky in his or her small taste...and if they had, maybe I would have taken home the golden plunger?) I doubled the chipotle and also used Goya cilantro cooking base instead of chili sauce.
made this for dinner last night. delish!! i cut the recipe in half since there was just 4 of us. i added some serrano peppers for heat, too! loved how the jerky got soft while cooking and was almost like steak! thanks for the keeper Lainey!