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Spicy Chicken Chili


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 Reviews:  4   Viewing: 1 - 4  
Rating: 1
by: Paula, VA Reviewed: 02/02/2013
Way too much heat!!!
I followed this recipe to a T, except for using white meat chicken in lieu of dark meat. I love hot food, but the heat in this recipe was overpowering. Curiously, the seasoning was lacking. I added some cumin and a bay leaf, but the overall heat blew out all other flavors. I don't know how fix this recipe.
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Rating: 5
by: Bruce Reviewed: 09/04/2010
USE METRIC
Use a Metric 250 mL cup and 15 mL tablespoon
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Rating: 5
by: Cheryl, TX Reviewed: 09/03/2010
Really good and a different kind of chili
Lots of flavor. I cooked it on stove top to get it done faster.
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Rating: 5
by: Shannon, CA Reviewed: 06/03/2010
I will definitely make this again. I also mashed the beans after it cooked to give it a thicker consistency. I love the fact that you can prep most of this the night before, turn the slow cooker on in the morning and dinner is ready 8 hours later when you get home from work.
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 Reviews:  4   Viewing: 1 - 4  
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