I was so excited to try this chili recipe and followed the directions to a tee (except I used jalapeño instead of habanero). But, I have to say I was disappointed with the result. It seemed like all I could taste was the jalapeño and hot spices. Don't get me wrong, I like spicy foods but I also think chili should have a taste to it. This simply tasted like "jalapeño soup" -- I couldn't taste anything in it that gave it any flavor. I can't imagine the "flavor" I would've gotten if I'd used a habanero pepper! I did, however, "doctor up" the leftovers with some more tomato sauce, cumin, chili powder, sugar, brown sugar, onion powder, and salt and it did improve on the chili flavor a little.

Reviewed On: Oct. 9, 2009

I loved this recipe! I made this for Christmas Eve at my in-laws and it was a big hit -- the flavors in the dip were great. I used 2 tsp. of Smuckers' Sweet Orange Marmalade and 1 tsp. of Apricot preserves along with an 8 oz. bag of frozen berries (strawberries, raspberries, blueberries, and blackberries) that I bought at Walmart for less than $3! Then I added 1/2 a bag of frozen peaches and 1 Fuji apple -- it ended up being delicious! Oh, and I kept the sugar in the recipe and it did make it a little runny but the flavor was wonderful.

Reviewed On: Dec. 31, 2008