This was a good chili, but you definitely have to add more chili powder and cumin . . . I also added some tobasco and extra chilis - there was virtually no heat. Also, it probably only needs about 2 - 2.5 hours of simmering with the lid on . . . I simmered mine for 3 hours and it lost most of the juice. I can't imagine how dry it would be after 5 hours! Not bad though.

Reviewed On: Nov. 13, 2006