This recipe makes a great chili that has room for customization. I like to skip the Italian sausage and substitute more beef. I recommend using chuck roast instead of ground beef. I've tried it cubed and browned before adding and I've also tried it with slow cooked chuck roast. I prefer the latter while my wife prefers the former. If you do try it with slow cooked chuck roast, try not to shred it too much or you'll lose all those nice chunks during the simmer. I also recommend adding additional spiciness if you like it hot. The stock configuration isn't really that spicy and I'm a wimp. I use crushed red pepper to heat mine up. Hope that helps.

Reviewed On: Oct. 7, 2009

This is an outstanding recipe. I suggest doubling the amount of sugar, however. I also recommend spraying your waffle iron with cooking spray before EACH waffle. Yummy!!

Reviewed On: Oct. 7, 2009