Hey all, this is my recipe. Thanks for the compliments. To clarify, this was intended for whole legs, not drubsticks, that's why it makes so much marinade. But of course, you can use it on anything. You'd probably be safe halving everything though if you're cooking for 4. Making tonight for company :)

Reviewed On: Jul. 2, 2011

I've made this about a dozen times. Absolutely perfect. Usually serve it with mashed potatoes or mashed sweet potatoes and wilted spinach sauteed with minced garlic and onions. I add a sprinkle of lavender to the recipe to give it an herbs Provencal flavor. Delicious every time, thanks!

Reviewed On: Dec. 20, 2010

Great recipe. Made it for pot luck and it was a huge hit. I couldn't tell the difference between this and chili made with ground beef. Ratios of beans to peppers to tomato was perfect. Used 4 cans of beans as called for but mixed them up (black, red kidney, pinto, great northern). Thought it needed to be kicked up with seasoning so added a minced jalapeno, an extra teaspoon cumin, and a tablespoon of italian seasoning. Used a very spicy habanero sauce for the hot sauce, and added a dash at a time, retasting every hour until right amount of heat. Also used that fake soy ground beef stuff instead of tofu.

Reviewed On: Dec. 20, 2010