I grew up in Texas and this chili deserves to win a cook-off blue ribbon. THe flavors are well-balanced and satisfying. I've made it several times with only one change -- I used crushed tomatoes instead of tomato juice because I never manage to remember to buy tomato juice. (It makes the sauce thick and savory anyway!) I've also made it with extra garlic, an added can of diced mild chilis and even a palmful of grated sharp cheddar. Yum. This is a great staple chili recipe that doesn't disappoint.

Reviewed On: Oct. 9, 2009

I really wanted to love this salad. On the plus side -- it looked beautiful! I made it as written except for using olive oil instead of grapeseed. Maybe I got bitter soybeans or something but mine turned out acidic, swimming in dressing with too much of a cilantro taste and an overall bitter aftertaste. My husband took a bite and made a face. I ate about four bites and decided to order something from delivery. Maybe the grapeseed oil adds something that olive oil subtracts. I'm surprised because I love all the ingredients but something was definitely off in the recipe for me.

Reviewed On: Oct. 9, 2009