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"when i first looked at this recipe i thought it looked interesting but i knew it would need more spice to suit me. i started out by adding 5 cloves minced garlic to the onions and hamburger. then some tony chachere cajun seasoning along with the salt and pepper. i substituted beef broth for the water and added a tsp hot sauce for good measure. aft..."
"this chili is awsome! i used hot paprika and mexican chili powder but found it needed some tobasco for my taste. i also increased the salt to 3tsps kosher and a 1/4 cup of miced garlic (this is a big dish). when i added the cloves the smell was so strong i was afraid i ruined the dish because i don't like cinnamon and meat but it blended in nicely..."
"very yummy! i used 2 of the largest ham hocks i could find (meatier) and added 1/2 lb cooked ham during the last 2 hours. i also left the seeds in the jalapenos and it was zesty."
"bland and uninteresting even after doubling the chili paste and adding cruched red pepper flakes and more soy sauce after the fact. don't waste your time on this one."
"this was very good. i used 1tsp of tony chachere's creole seasoning per .lb of meat and several liberal dashes of hot sauce. i also used a Tbsp of chicken base for richness. i would make it again. HTH"
"this recipe is not for the faint of heart-SPICY! i made it for a xmas potluck at work and most comments were favorable; maybe it was just xmas? i like hot chinese food but this was borderline for tex-mex. sour cream made it very nice and i had a couple of bowls. i think i'll look for another recipe. HTH"
"this was okay because i like goulash. i just threw the can of le-seuer peas in at the end. i think it could have used more veggies like potato and carrot. HTH"