It's still cooking and it's DELICIOUS!!! I can't wait till it's done. I didnt change the recipe at all and it's perfect. Thank you!

Reviewed On: Feb. 21, 2011

Delicious. My chili is still simmering. But it's definately very tastey....I cant stop tasting it. The honey adds a nice sweetness, but not too sweet. I happened to have poblano chilies, which is the non dried ancho. I roasted, pealed and blended with a few jalepenos, the parsley and honey to make the honey/chile mixture. This really wasnt too labor intensive....even having to roast the poblanos. But it's worth it if you are looking for a chili that's not as much work We're going to top it with a little sour cream, crumbled fresco queso and corn bread on the side.

Reviewed On: Dec. 23, 2010

Delicious! I couldnt find any decent fresh tomatillos, so I had to use canned. (2 lrg cans, drained) I was afraid I would ruin the outcome, but it came out so good. I used vinegar as well, rather than water and added juice from 2 limes. So good! I also added the entire bunch of cilantro. I'm going to use it for chicken enhiladas tonight and the rest as salsa and everything else that goes well with a little salsa.

Reviewed On: Oct. 31, 2010