Couldnt quite decide how I felt about this the first time I made it, so made it one more time, and have to say that I don't think I'm a huge fan. This chili comes out very "soupy", and lacks the richness that you find in a real good recipe. It comes out tasting a bit like meat soaked in pepper juice, and it's more acidic than spicy. The crunch of all the vegetables is nice, and I think that with a few modification (cut down the water a bit, add a pinch of brown sugar and just a little bit of honey perhaps) it might be a real good recipe but unmodified as it stands I find it interesting but average.

Reviewed On: Sep. 16, 2009

As listed this is not very good recipe. With the commonly suggested changes of using fresh mozz and basil, and adding a drizzle of balsamic to the dressing it's a classic and a 5 however.

Reviewed On: Jun. 14, 2009