Chili Suizas Bake

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Have made this dish for numberous parties and ALWAYS gets rave reviews! I notice the whole grain chips make it feel much more hearty. I always serve in bowls making sure each has the crunch cheezy topping, it is a chili after all, not a cassarole. I will continue to make this dish and impress my guests. Thanks Rach!
Jaci

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After reading several of the reviews I did the following-left in the seeds w/ the jalapeno for the heat, cut the broth in half and used sour cream as I had it on hand. I used 'natural' sesame tortilla chips that I found at the store. Very good and pretty easy. Reheated fine the next day-obviously the chips were no longer crunchy-but the flavor was still present.

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I actually got 2nd degree burns while making this dish (a very unfortunate accident, but it was worth it. Thats all I can say....

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this is my favorite recipe of all time! i make it all the time and my whole family loves it too! It takes me longer than 30 minutes, but its sooooo worth it! I use ground turkey instead of ground chicken, and i let the meat mixture simmer longer until the chicken stock has boiled way down. also i do not crunch the chips up on top of it, i just top it with cheese, bake it, then top it with diced avacado, tomatoes, onion, a creme fresh! then i eat it like a dip with tortilla chips!

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I made this for my husband tonight and this is one of his favorites. It was a bit watery, but we loved it anyway and will definately make this again.

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I can't count the number of times I have made this dish.
I even double the recipe and freeze the extra meat mixture for a quick dish when company comes over, it makes great nacho's!


I make mine with ground beef and add no chicken stock. WAY to watery with the stock.
Do not leave out the Swiss cheese. do not substitute with another cheese. The nutty flavor of swiss makes this whole dish

Make this tonight, you will not be disapointed.

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I loved this recipe. My 10 year old daughter help make this one. She grilled the poblanos outside. I thought this recipe had great flavors. It was a little spicy, but my kids still ate it. I was a little worried about the flavor of swiss cheese, but I could not even taste it. I used ground turkey and substituted sour cream. I would leave out the sour cream next time.

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Lots of complaints about being soupy, but IT is a chili. Loved the texture. Did everything by the recipe, except put the toppings on each serving as we heated it up.

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My stepmom served me this dish, and I absolutely loved it. I thought about it and craved it for weeks afterward. So I decided I would make it for our next dinner party. Well, it didn't turn out anything like hers. I used ground beef because that's what she said she used even though the recipe calls for ground chicken. (And as everyone has said, it ended up being WAY too much chicken stock, so that definitely needs adjustment. I called her after I made the disappointing dish and went step by the step through the recipe to find out where I went wrong until finally she made her confession: she hadn't used ground beef at all, she had used deer sausage! She didn't tell me because I am a big baby and turn my nose up if I know a dish has venison. Let me tell you, the deer sausage in this recipe was AH-mazing--VERY different from what I got using ground beef. I might use some other kind of sausage the next time I make this, or I might just try the ground chicken. My stepmom's version was five stars, my first attempt was three stars; thus the score I'm giving is the average of the two. :

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This is the third time I have made this and as ususal it was great... again. I have tweeked a couple of things as did most, but over all, comfort food at it's best. Thanks Rachel, this is one my family has really fallen in love with!