I really like this recipe. I substituted 1/4 cup of vegetable oil and only used 3/4 of a cup of water and I found the texture of the tortillas to be just about right. I would use 1 tablespoon of salt next time, but other than that the flavor was fine. I was able to use my tortilla press instead of rolling them and I used waxed paper to keep the dough from sticking to the press. They are definitely thicker than store-bought tortillas but the flavor makes up for the thickness, which I like anyway.

Reviewed On: Oct. 26, 2009

I made this last night. I substituted zucchini and grape tomatoes for the red pepper and I didn't have much time to marinate it but it was still amazing.

Reviewed On: Jun. 22, 2009

This is an outstanding recipe. I had some cooked shredded chicken and some raw boneless breasts, so I cooked them first in the pot where I made the chili, adding some cumin, garlic powder and chili powder. Then I took out the chicken and followed the recipe. The modifications I made were to reduce the amount of cayenne and to add just a tiny pinch of cinnamon. I used half of a fresh jalapeno and a can of mild chiles. This made it spicy but not too hot. I cooked the chili much longer than the recipe directed-probably close to an hour which made the flavors much deeper. I also omitted the cheese, preferring to add it afterward to my individual portions. Big yum!!! Even my 9 year old son, who can be kind of picky, really liked it.

Reviewed On: Apr. 15, 2009