I really enjoy this dish. It tastes so light and refreshing.

Reviewed On: Oct. 12, 2009

I adore this chili as is (except without the chocolate- can't stand mole taste so I don't want to go there). My husband prefers this recipe with the bbq sauce cut in half so it isn't so sweet. I sometimes use small chunks of stew meat instead of hamburger because I prefer the texture. When I know my guests aren't crazy about beans I leave them out. This tastes great without them, it just of course doesn't stretch as far. When I leave the beans in I use whatever I've got on hand- black, kidney, chili or whatever as long as they aren't seasoned. It makes the color more interesting too. Fabulous and simple recipe, thanks! Company always raves!

Reviewed On: Oct. 12, 2009

I loved the crunch of this crust. I didn't have cube steak so I pounded petite sirloin thin with the bumpy side of my mallet. I lightly seasoned it with Lawrys seasoned salt. I substituted two quick dashes of garlic powder instead of garlic and milk with vinegar instead of buttermilk. I was nervous about the tabasco, but it was delicious! I'll adjust the seasonings and use this same basic recipe and method for my fried chicken next time too. Thank you!

Reviewed On: Sep. 20, 2009