I used the advice given in reviews to cook the meat in the broth and then added and simmered the rest of the ingredients. It was very good and tastes pretty close to Skyline Chili, in my opinion.

Reviewed On: Jan. 26, 2009

This is a fantastic recipe. I've made it multiple times for special occasions (and ordinary occasions) and it never fails to collect compliments. Don't be afraid of the horseradish. There is really only a hint of flavor and it's not overwhelming or overbearing at all. I use regular sized yukon gold potatoes and chop them into 1/4ths or 1/8th, depending on size. I do usually need to cook them for 90 minutes instead of 60 to make sure all the potatoes are soft. I've never had a problem with the sauce burning.

Reviewed On: Dec. 26, 2008