The diced avocado topping makes a cool contrast to the thick, spicy chili.
Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping.
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I've made this a recipe a half-dozen times, and had hesitated to post a review as I've always substituted pinto or great northern beans (or a combination) for the black beans and white onion for the red. Finally decided someone else with picky kids such as mine (who only would previously eat Dennison's prepared canned chili) might appreciate hearing that with those substitutions, my kids love this chili! I also add a couple tablespoons of tomato paste after the blooming the spices, and saute for about a minute before adding the remaining ingredients. This makes a very thick chili, so I thin it with a cup or two of stock and let simmer for 30 to 60 minutes to let the flavors come together. I always double the recipe as the leftovers freeze well. One of these days, I'll plan ahead, be more frugal, and cook dried beans to use in this recipe. One day even sooner, I will forget about those picky kids, and try this recipe as it's meant to prepared - with black beans! I suspect it will be even tastier.
My favourite chili recipe! I do not put alot of the chili powder. I find the chili in the sauce makes the chili hot enough!
Loved it. This recipe is simple and chockfull of flavor. Ready to eat in 30 minutes. I read some of the reviews and also increased the chipotle for more heat as one reviewer suggested. It is very thick and I did add some water to thin a bit. This is a recipe that I will make over and over and experiment with different ingredients, such as ground turkey, more tomatoes, less beans etc. Great as is, but you can easily have fun playing with alternate ingredients. This would be a great dish for a pot luck.
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