Though it takes more expense and preparation than some, this is my new favorite chili recipe. I was going to take it to a cook-off but got there too late to enter. :( Don't be afraid to add all the "hot" ingredients -- cayenne, habaneros, wasabi. Unless you have a sensitive, bland tastes, this moderately spicy chili won't be too hot for you. I'm sort of a middle-of-the-road hotness person myself (always get "medium" in the salsa aisle) and it was just fine. I liked all the different flavors in it. I will say that after it simmered awhile the flavors were less discernible, which kind of disappointed me. But I'm about to put all the ingredients on my shopping list again so we can make it again! Oh, and seriously, you HAVE to drain the fat after cooking the meat ... can't imagine how greasy the chili would be if you didn't.

Reviewed On: Feb. 4, 2012

Delicious. Very rich and buttery. I too used the milk/vinegar substitute for the buttermilk. Unfortunately, this was too rich for my husband's tastes. :(

Reviewed On: Oct. 2, 2011

Very yummy and easy. The texture reminds me of a roll or even french bread. I made mine with only 2 tablespoons of sugar (per loaf). Also, mine only took 2.5 cups of flour (per loaf), instead of the 3 called for. I will probably make this again. If I don't, it is only because there are lots of other good bread recipes out there.

Reviewed On: Apr. 16, 2011