I was excited to try this recipe, as I like interesting combination. However, I disappointed with the outcome of this recipe. I used a sugar pumpkin, pre-cooked it and made the puree myself. I felt the pumpkin really just made the chili bland. I put in lots of chili powder and it was as if the pumpkin just sucked up all the spiceness. I wasn't even keen on eating the leftovers, but I did. Too bad, it looked like it'd be a winner.

Reviewed On: Nov. 6, 2009

I really enjoyed this recipe! I love comfort foods; and since I cannot have dairy, this was a great one. I used 1/2 pound of beef (it's all that I had) and an entire eggplant which covered a 9x13 pan fine. I used instant potatoes and added some butter to the potatoes when finished. The recipe says 1 hour 25 minutes til ready; but mine was ready much quicker. I'd say all in all 50 minutes from prep to eating. You could even do the meat base (minus the eggplant and mashed potatoes) in the AM or crock-pot and put it together at dinner.

Reviewed On: Jan. 20, 2009

I've been eating this for a week now. I made a big batch for my bunco club. It was a hit. Freezes well, so you can have a sandwich when the BBQ craving hits. Boneless pork ribs go by the name "country style ribs" out here.

Reviewed On: Jun. 21, 2006