Many thanks for sharing this! Really, really good stars are awarded based on our modifications:
1. Use dried beans but soak them overnight first OR precook by putting 1 cup beans in saucepan with three times the volume of water. Bring to a boil and boil for 1 - 2 minutes. Remove from heat and let sit for 1 hour, drain and add to crock pot.
2. Used a tablespoon of Chulua (sp?) sauce and more salt than called for. Seasonings tend to cook down in a slow cooker so it's important to make sure the dish is adequately spiced. Also added Mexican blend of spices.
3. Cooked on high for 4.5 hours before adding corn, lime juice etc. (even though we had precooked the beans)
3. Removed chicken from the bone but did not shred. We are a chunk family rather than a shred one.
4. Served each bowl topped with 2% Mexican 4 cheese blend and a dollop of plain Greek yogurt (no sour cream on hand). The yogurt/chili contrast was the best part--really brought out the flavor--yumm.
This was really great! I made this on the stove top in my dutch oven and ended up having to add about an extra cup of broth as well as doubled the spices -- just be aware if you don't use the crock pot.
Awesome!!! Super easy and amazing! Thanks a ton for sharing this gem! The only thing I did in addition to the recipe was add about 5 shakes of Tobasco verde.
Loved it! Absolutely delicious and so easy!
This chili is simply AMAZING!!! So easy to make, nice and spicy..pure comfort food. I served it over brown rice farina that I prepared like polenta, and added basil and chives. I will definitely be adding this recipe as a regular in our repertoire.
disappointed in my first recipezaar recipe. Made this recipe for tomorrow's superbowl. Big mistake -it did not come out too good. Seasonings too strong and hardly any broth - something went terribly wrong - although I followed the recipe perfectly. Will not try a new recipe angain for a praty!!
We all loved this! I scaled it down and wound up using one half breast, one small onion, 6 cloves garlic, around 2 cups of broth, half all the spices, 1/2 tsp. dried chili peppers instead of the red pepper sauce and chilies, garbanzo beans for the northern beans, and I whipped an egg in with the lime juice--which I waited to add until about ten minutes after turning off the heat. Will most assuredly make again!
This recipe is very tasty. We did it in the crock pot, and it worked out perfectly. It comes out with just the right amount of spiciness, and the husband added a bit more spice to his.
This recipe was excellent. I doubled the recipe and used boneless chicken breast and cooked it on the stove in a pot. I also added two other types of beans and used more broth to make it a little thinner. The lime juice and cilantro gave this an amazing fresh taste. Next time I will use the crock pot when I have more time.