Wow - beautiful, healthy, tasty! Modifications -- - Substitute juice of 1 lime for vinegar; - Start with 1/2 tsp salt and go up -- 1 tsp salt is too much for almost any recipe - Would probably be fine w/2 tsp olive oil - 1 Tbs was a little too much.

Reviewed On: Sep. 13, 2009

Without non-stick spray or parchment, these may form a rock-hard layer in your pan as mine did. It's odd that something with this much butter would stick, but that is exactly what they did, thus they were useless to take to the event I had planned. Very frustrating, although the upside is that we got to eat them all ourselves, and as posted below they are quite good! So: either use non-stick spray or line the pan with parchment before baking.

Reviewed On: Sep. 12, 2009

This chili was edible but very unremarkable. My husband made it to take to a chili cookoff, and not only did it not win, it was one of only two chilis (out of 27 entries) that were leftover after the event! The only thing we can think of that would have made it better was to use a different beer. He used "Sierra Nevada Pale Ale", which in spite of its name is a fairly hearty brew. Perhaps the chili would be better made with Miller light or similar? After tasting this, I can't help but wonder if some of the prior reviewers were taken in by the "coolness factor" of serving chili made with beer. Let me be the first to tell you -- the coolness factor does not make up for the taste of this stuff. And the nearly 200 people who attended this chili cookoff - and chose not to eat it - are proof of that.

Reviewed On: Jan. 31, 2009