Really enjoyed this-I added finely minced fresh ginger, and used 3 different peppers (jalapeno, anaheim, and serrano). I also added more diced tomatoes-really delicious! For toppings, we diced an heirloom tomato, cilantro, red onion, avocado, shredded cheese, and lime wedges...great!

Reviewed On: Jun. 15, 2009

My husband and I LOVED this recipe! We made it exactly as the recipe is written (that's the only way to know what to change the next time, after all!), and we were really happy with the turnout. The only thing that I felt it lacked was acidity-it is rather sweet and mellow, with a kick in the afterburn, but I found that topping it with a little diced tomato, onion and a squeeze of lime gives just the right amount of acid and brings out the complexity of flavors even further! To those who complain that it has a bitterness to it-taste your coffee before you add it to the pot. It could be your brew or the type of beans. We used Smithwicks beer-really nice flavor! We will definitely be making this chili again....and again!

Reviewed On: Nov. 30, 2008

This salad is delicious, and keeps well for a few days (the flavor just gets better.) I mixed too kinds of salad dressing-Newman's own light italian with Lemon, and Kraft's zesty italian dressing, threw in 1/2 of a small red onion, minced finely, and used 10 fresh kalamata olives, also minced. I followed the suggestions to use fresh spinach, because I was turned of by the suggestion of frozen spinach, and threw in some thinly sliced genoa salami. My boyfriend and I can't get enough of this salad!

Reviewed On: May 4, 2006