Great rich, satisfying texture to the chili. I didn't have fresh chilis so I substituted 1/2 tsp of cayenne and 1/2 tsp of New Mexico chili powder. I prefer the flavor of fresh chilies, but I think it worked out fine. I don't like kidney beans, so I subbed in a large can of black beans (undrained). We really enjoyed the end result: it starts smooth and a little sweet, then the heat slowly builds. Fantastic with sour cream and a slice of cornbread crumbled on top. This made a LOT of chili and I was happy to have plenty to freeze afterwards. The trick to freezing? Measure out portions for 2 hearty servings into gallon freezer bags, lay flat on a paper plate and freeze until hard. The frozen chili is super-easy to keep organized and can defrost in a couple minutes in the microwave.

Reviewed On: Oct. 25, 2009

Delicious. I didn't have fresh mozzarella handy, so I used queso fresco. I also used red, yellow and green tomatoes for extra color. Fantastic way to use stale bread and the mountain of tomatoes that from the garden this time of year. My french bread rolls were so hard, I had to saw at them with a bread knife, but I think that really helped the croutons stay crisp much longer than I expected (over 24 hours). Next time I'll add marinated artichokes and maybe capers. I wish I had remembered panzanella when I was pregnant and craving bruschetta at all hours - this is a much more convenient way to enjoy that flavor!

Reviewed On: Sep. 9, 2009

Excellent AND easy - tender and juicy, with a slightly sweet, spicy and very savory flavor. I scaled the recipe for an 8+ lb whole tenderloin that I cut into 6 pieces that were more marinade-friendly. I used fresh grated ginger (doubled the amount stated for powdered) and chili garlic paste instead of flakes. I put the meat in the marinade the night before and covered the pan with plastic. I turned over the pieces in the morning, and grilled that evening. Once cooked, I let the loins rest 15 minutes and sliced them very thinly across the grain. I arranged the sliced loins on a large platter and poured the resting juices over the top. I garnished the meat with lime wedges, lots of cilantro sprigs and sliced fresh jalapeno. I included a jar of the chili garlic paste on the side. My guests couldn't stop eating it - especially once they got the idea to load up hot dog buns with the meat, tuck in a few sprigs of cilantro and jalapeno slices, then top with a spoonful of chili garlic paste (Sriracha chili sauce would work well, too) and a squeeze of lime. PERFECT backyard eats - and so much healthier than a boring burger!

Reviewed On: Aug. 4, 2009