I made this exactly per the recipe. Wish I’d read the reviews first. It was very thin, more like a soup. Added cornstarch to thicken. Next time will not add the water. Cooked well in the one pot. Honestly quite bland for a chili. If I make it again, I will need to add more spices.
This was so good! If you like Mexican food, this will hit the spot.
Tip my hat to the author of this recipe. Thank you, the chili is fantastic. I let it simmer for several hours after the pressure cooker, added a chicken bouillon cube and additional salt. I am going to look for more of your recipes!
I made this in my crock pot but should have soaked my beans first. I cooked the onion and garlic a little as well before adding.
I didn't use a presser cooker and it still worked fine. I substituted two cans of great northern beans for the dry. I sautéed the onions and garlic and added the chicken to cook for a bit. I added that to the pot of broth and water and cooked for about twenty minutes. I added the beans for the last ten minutes. I also had some rainbow chard in the fridge and added about three cups chopped for the last five minutes. Definitely a keeper recipe.
I prepared this recipe mostly as directed, substituting canned corn, drained, but will make changes next time. The flavor was very good, but the beans were not soft and the stew was rather watery, more like a chunky soup. Next time, I will either soak the dried beans ahead of time or use canned beans. I will also omit the water, and just rely on the chicken broth for moisture.