I made a few changes. I cooked 2 lbs of tenderloin, used 1/2 c. apricot preserves and 1/2 c. honey dijon mustard. Cook 8 min. turn over, baste, cook another 8 min., turn over baste and cook another 2 - 3 min. until center is slightly pink and temp reaches 160 degrees. Fantastic and was a hit with the whole family.

Reviewed On: Jun. 30, 2008

This is an excellent chili recipe that you can tweak to fit your own taste. I cooked it on low in the crockpot for 7 hours, used three types of beans - pinto, kidney and black. Instead of tomato juice I used one can of stewed tomatoes; one can of diced tomatoes and one can of tomato sauce. I also added some minced garlic and Franks Red Hot Sauce to give it some bite. My husband loved it and I think this is going to be my new chili recipe. Thanks George!

Reviewed On: Jan. 24, 2008