I have to give this 5 stars, simply because the end result is so delightful! It is so wrong to make any sauce by adding uncooked flour to liquid, and that is the only change I made. I did not drain off any drippings and added approximately 2-3 TBS of butter and 2-3 TBS of flour to the pan and cooked that for about 3-4 minutes, removed the pan from the heat, added the broth/wine mixture and simmered until done. Yummy!!

Reviewed On: Dec. 29, 2008

Wow! I think this might be the BEST chili I've ever made. The flavor is wonderful, and no flour or masa corn after taste like chili mixes. I also reduced the amount of comino to 1/2 TBS and all the flavors blended so well together. Thanks for a great recipe, this is my chili recipe from now on.

Reviewed On: Sep. 18, 2006

I was a little skeptical considering the ingredients, especially the mustard (have never used it in tuna salad!)but it so so delicious! My husband really loves it. Made it on large croissants with crisp lettuce and pepper jack cheese for our first boat fishing outing and they were wonderful! Thanks Darra for a great, creative recipe.

Reviewed On: Aug. 23, 2006