Haven't made chili in years and needed to find a recipe that would feed a lot of people. This recipe is so delicious and was perfect! I made it without a habanero and wasabi paste...didn't have them on hand, but it didn't matter. I only added 2 Tbl. (packed) brown sugar instead of the 1/4 cup. After reading a review that it was a bit sweet, I thought less would be more. I made it with mild sausage, again that is what I had on hand. I would use mild sausage again next time around. I drained the meat once it was browned and used the oil from it to brown the peppers. I didn't want to try using the additional 2 Tbl. of oil the recipe called for, worried it would be too greasy as one review mentioned. This must of helped because it wasn't greasy at all. I used 4 cans of beans, didn't drain the first one but drained the other three. This must of helped with it not turning out soupy and we liked the extra beans. I don't think I would do it any different in the future. It had just the right amount of kick and a perfect consistancy. If I was looking to make a hot & spicy chili, I would follow the recipe and use spicy sausage, wasabi paste and a habanero. This turned out wonderful, especially since I was making it for company and I received so many great comments.

Reviewed On: Mar. 20, 2009