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I threw everything together and made this in the crock-pot yesterday - I cooked the chicken first - turned to Low for 8 hours, although would have been done in 6. I loved the texture of this thick chili. Like another reviewer noted, I found the seasoning to be 'not enough.' The cinnamon could not be tasted; I ending up doubling the chili powder, cumin, cinnamon and adding a good amount of cayenne. The finished chili was really tasty and everyone enjoyed. I wasn't able to taste the peanut butter (which I also doubled). I think this recipe is well on its way to becoming a star, just a tweak or two... I thought cloves might be a nice addition that would complement the cinnamon nicely.
My kind of recipe: fast, easy and attracts compliments. I enjoyed it the next day at work too, heated up in the microwave for a yummy lunch. It's more like a stew and needs more spice to be considered "chili" though. I also don't think the scant amount of cinnamon was detectable in the final product so can't count as one of the five required contest ingredients. Great recipe!
4 stars. As I made this I realized that unlike the kind of chili we usually eat, this was going to be really thick. I was at that point really concerned whether or not my DH would like it because he likes his chili soupy so he can stuff it with lots of crushed crackers. (I know, I agree it is a little strange.) Well I was wrong he really liked it. However my 20 year old granddaughter's comment was, "It's alright but I'm not sure I like the peanut butter in it. I was surprised for myself..since I usually am not wild about garbanzo beans. I thought it tasted pretty good. So I can't give this recipe 5 stars since one of us didn't like it. I'm not sure whether I would make it again but if I did I would probably just forget the peanut butter...but it was good enough to give it 4 stars.