Not bad! I omitted the wine vinegar and doubled the chili powder and it came out very well. This chili had a distinctly sweet flavor. Next time, I will leave out 15 ounces of beans and add at least 1/2 lb more of ground beef. It was a bean-heavy, meat-light recipe so if you like a meatier chili, definitely add 1/2 lb more beef.

Reviewed On: Jul. 30, 2005

Dry, dry, dry!!! Flavor was OK, but that didn't make a difference given how bone-dry it turned out. Maybe it was because I baked it in a Pyrex dish and not a clay pot...?

Reviewed On: Dec. 24, 2004

Excellent, deliciously perfect flavor! Only the cooking time is more like 1 1/2 hours total after reducing the oven temp to 325. Important: do NOT eat this pie warm...it tastes kind of "vegetable-y" straight out of the oven. My (honest) guests all thought the same thing. However, it was AWESOME the day after. Chill it overnight, enjoy it cold with some fresh whipped cream, and you are going to be in pumpkin heaven!

Reviewed On: Nov. 27, 2004