Very tasty dinner! I do recommend mixing the sour cream in with the meat mixture (as one person suggested). Although the picture is lovely, sour cream doesn't spread well and ends up being clumpy. When it cooks it gets a weird texture, too. Next time I will mix it in the meat prior to cooking. I followed Jennelle D's spice options, and used whole wheat tortillas. I lined the pan with foil and used a little oil spray - it didn't stick, but the tortillas on the bottom were a little rubbery the first night. Leftovers were awesome! This recipe is a keeper!

Reviewed On: Nov. 19, 2009

I love this recipe! I've made it a couple times. I don't change things because there's anything wrong with the original; it's great exactly as listed. A couple things I've done based on my supplies/people's preferences that have worked are: omitted corn once and tasted fine; usually add more chili powder (at least double the amount) b/c I like chili flavor, and I halve cumin b/c I think it's a strong flavor. Add closer to 1/2 cup chocolate chips; it is still subtle, but I just LOVE chocolate in anything. This is a great chili when you want a change of pace from regular chili. I made it today for a baby shower (double batch) and it was almost completely gone!

Reviewed On: Nov. 8, 2009

I "accidentally" purchased a dark chocolate cake mix; not a huge fan of dark chocolate so I looked for something to "help" it out. This was a delicious recipe! I didn't have coffee liqueur, and didn't read the suggestion about using strong regular coffee until later (I'll try that next time). I substituted 3/4 cup water for the coffee. I forgot to mix in the chocolate chips and had already put the cake in the oven, so I sprinkled them on top. They sank about midway for a semi-sweet creamy center - loved it! The cake was super moist.

Reviewed On: Nov. 8, 2009