Oh man, this is so good! I just finished eating it and had to come back to rate it. It was so simple to make, too! We used real bacon instead of bacon bits, and then cooked the onions in a small amount of the leftover fat. Omitted the mushrooms because I don't like them and the Parmesan because I don't eat cheese, but added a bit more garlic and some home-grown basil into the mix. TASTE-Y! We will definitely make this again, especially when we have friends over for dinner.

Reviewed On: Jun. 27, 2009

Made some changes to make it a veggie recipe, and it has been a huge hit among friends. It's a pretty flexible recipe, so anything chili related fits in. I eliminate the chicken, and instead add cooked brown rice in before the final simmer, about 1.5 - 2 cups. I don't use the corn, but instead add a second can of kidney beans. I rinse two cans of beans, add the liquid of the third can only. Use jalapenos instead of the sauce stuff, and fresh garlic (about 2 or 3 cloves) and tomato paste instead of what's listed. Makes a great amount of leftovers for two people, which means lunch is ready for the week! I top it with a small sprinkle of cheddar cheese, served in a multigrain bread bowl. DELICIOUS!

Reviewed On: Mar. 29, 2009

Simple and delicious. I added almond extract because I love the flavour in a good icing recipe. Easy to make with the directions as is, and it will turn out perfect.

Reviewed On: Dec. 17, 2008