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"I halved this recipe, and made some modifications based on what I had in my kitchen, so mine probably tastes totally different, but I agree with the other reviewers: the cumin and red wine make the sauce. I used a ground-beef/ground-turkey mix for the meat. I sauteed with onion as well as a mild pepper and additional diced bell pepper. I sub..."
Oct 3, 2010 on Food.com
"I made this for breakfast, and it was great! I only had two hot dogs left, so I halved the recipe and made it a little lean on meat. The only other modification was that I added honey in place of sugar. I would add more jalapeno next time, but my tastes are on the spicier side."
Oct 2, 2010 on Food.com
"This is my favorite chili recipe. The mustard and BBQ sauce are excellent "secret ingredients!""
Oct 1, 2010 on Food.com
"Loved this recipe! I substituted a bit - bowtie pasta for penne, olive oil for butter, fresh tomato fresh oregano fresh basil a splash of marinara for the canned tomatoes. I also used reconstituted dried milk for the milk, and I crumbled in a tiny amount of leftover feta, for richness that the powdered milk lacked. Absolutely delicious, a..."
Sep 22, 2010 on Food.com
"Wonderful and easy soup! I cooked the rice separately, put a scoop of rice in each serving bowl, and served the soup over it. The rice doesn't swell that way. Definitely will make this again."
Aug 28, 2010 on Food.com
"I made these but forgot the cayenne, and they were still delicious. My potatoes, however, didn't get crispy. I wonder if I didn't cut them small enough, or cook them on high enough heat?"
Aug 21, 2010 on Food.com
"Wonderful! I added some garlic powder and paprika. I'd love to make this a main dish, and maybe even add some cubed chicken to it."
Aug 6, 2010 on Food.com
"I modified this to use what I had on hand, and it turned out great even though it's almost a different recipe. I used limeade, Malibu rum, Absolut citron, a can of ginger ale and a can of lemon-lime soda. It is delicious, and I look forward to serving this to guests some time in the future. Thank you!"
Aug 1, 2010 on Food.com