A waste of 2 lbs of ground beef. It tasted like something out of a can. I thought the baked beans would bring an unusual twist to this recipe but they were a big mushy disappointment and have no place in a chili. The tomato taste was way over powering and you could taste the soup. This is something I can guarantee I will not make again.

It's just a burger. Nothing special about it.

I only gave this recipe three stars because while it's very easy to make it does need some tweaking. One of the reasons the steak comes out tough is because in essence the steak is being boiled in the sauce and not really stir-fried. To ensure that your steak comes out perfect every time stir-fry the veggies, remove from the pan. Then add the beef, stir-frying in a small amount of oil till it's done to your liking. Remove and keep warm with the veggies. THEN add the sauce ingredients and cook about 3 minutes, add corn starch to thicken. Add the veggies and steak to the sauce, tossing to coat and heat through -- about 1-2 minutes. The steak will be perfectly cooked and your veggies will stay crisp-tender. When I make this recipe I cut back on the vinegar and honey to about 2 TBS each and add some fresh grated ginger and red pepper flakes. It's even better then take-out! This recipe also works well with chicken cut into thin strips or quickly stir-fried shrimp!

I love Kielbasa and Sauerkraut but I wanted something different. I thought I'd try this recipe since it's close but not exactly like a recipe I love. I did not like this at all. There was way too much pasta and not nearly enough sauce. A quick fix with some of the ingredients I normally use saved the dish from being tossed. I added about a cup of sour cream with a little milk to thin it, poured it into a casserole and topped it with some shredded cheddar cheese. Turned a rather dry and bland dish into a pierogie casserole which was promptly polished off.

I love this recipe! Normally I pre-bake a pillsbury pie crust, then brown ground beef, onion and garlic until its no longer pink. I drain add in 1 TBS montreal steak seasoning (salt free), worstershire sauce, black pepper, red pepper flakes and a small dash of salt. I add in 1/2 of a large block of velvetta cheese- cubed, 1 can rotella tomato and mild chilis, 6 dill stackers - diced, 1/4 cup flour, 1/4 milk and cook on the stove top till the cheese melts and it gets all gooey. I fill the pre-baked pie shell and top it with slices of Kraft American Singles, baking for about 10 minutes until the cheese on top melts. It's absolutely amazing! On occasion I will cut the pie crust into circles, put them into a greased muffin tin and pre-bake. I use about 2 TBS of the meat mixture for each "muffin". Instead of baking for 10 minutes I just broil till the cheese slices get brown and bubbly. I've also stuffed the meat mixture into the pie crust and made mini turn-overs - they're great with cocktails! Since the meat mixture is already cooked just follow your pie crust directions for turn overs -- about 6 minutes in a 425 degree oven.

Decent base to start with but I updated it - since I can never follow a recipe :) I mixed the cheese, lemon juice, and oregano with freshed crushed garlic, some red pepper flakes, salt & pepper AND the spinach. I stuffed the mixture into a pocket I had created in the chicken breast (I did not pound it out). I browned the chicken and put it into a greased casserole dish. I pour the broth (2 cups --I didn't use bullion and water) over the top with a little white wine (1/2 cup), some lemon juice (about 1 TBS) and garlic powder. I baked at 350 degrees for about 1/2 hour till the juices ran clear. Then I put the liquid from the chicken into a sauce pan and thickened with corn starch. I added about 3 TBS of diced petite cut tomatoes, a little more oregano and one pat of butter stirred into the sauce just before serving. I served this over couscous with a greek salad on the side. WOW!!! Thanks for the "base recipe".