I made this for a large group of people coming over and they all loved it! The only thing I really did different was that I used only half a bottle of the hickory sauce and added a 1/4c of brown sugar instead. (A full bottle would have been way too sweet in our opinion, so I'm glad I took the advice of others on that one). I also let it cook ALL day (a good 10 hours at least), which made a HUGE difference. I tasted it throughout the day and by nights end, it tasted great compared to just four or six hours of cooking. Chocolate seemed to make a delicious difference in the outcome of this recipe. A wonderful mix of spice and sweetness. :) I cooked this up with a side of Grandmother's Buttermilk Cornbread (also from this site), which was an excellent recipe to go with it. The chili that was left (this makes a lot), I put in a food saver bag and froze to eat at a later date. Freezes well. **Also, one person in our group doesn't eat pork, so I made them a small side of this without the sausage and instead sliced up some beef sausage. To be honest, I would have sliced up some more beef sausage into the main pot if I had known how good it would have tasted! So next time I will! It was delicious!** Thanks for the excellent chili recipe!
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