By LaTigress on February 12, 2008
"This chili was served to me at a dinner party and i fell in love with it. It hits the spot, but is still light enough not to hate yourself the next day."
Serving Size: 1 (535 g)
Servings Per Recipe: 6
"I was very surprised at how thick this was - I expected it to be "soupier." Also, these are huge servings. A review on the foodnetwork site suggested doubling the spices, which I am glad I did. Very good flavor. Will absolutely make this again."
"This is a winning easy weeknight dinner. You can use a store bought rotisserie chicken for this to cut time. <br/><br/>Also. Serve over corn bread waffles. Excellent."
"This was pretty tasty and fairly simple. Since it's sauce based, I think it would be great with some penne noodles thrown in for a complete meal. I think the sauce itself is the best - you don't even need chicken!"
"We loved this. I used a whole chicken that I had roasted the night before, removing the skin and shredding. The only other change I made was to use dried basil. Am making this again this week - can't wait! Thanks for sharing."
"Very Good. I served it with cornbread and it went well. Could also see cutting the chicken into strips and then serving it on hero bread ala sausage and peppers. Note I used boneless/skinless chicken breasts which worked out just fine and also halved the recipe--it makes ALLOT!"
"Absolutely delicious!! A bit time consuming if preparing all by hand, however, it well worth the wait."
"I've made this before - it is very good!"