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Reviewed: Mar. 9, 2008

One the the best chili recipes I've made...Used 3 lbs. of vension trimmed from 2 legs. Didn't have any jalapeno peppers so I used red pepper flakes. Had only my own canned tomatoes so used 1 qt. w/ juice. After 1 can of beer and the JD, I skipped the water as it seemed very liquidy. Also, since I cooked everything in a dutch oven, I put it in the oven at 425 for 1 1/2 hrs. This cooked the liquid down nicely.There was a special "twang" that stood out. Maybe the JD? Whatever it was, it made this recipe special. Will make this again!

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Reviewer:

KYLEM

	Cooking Level: Intermediate Home Town: Greenwich, Connecticut, USA Living In: Putnam, Connecticut, USA
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Reviewed: Feb. 5, 2008

I made this for our Super Bowl party and everyone loved it! Most people had at least 2 bowls full.

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Vickie

	Cooking Level: Intermediate Living In: Nashville, Tennessee, USA
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Reviewed: Jan. 1, 2008

Oh yeah - this was a winner. I loved the spicy and smooth flavor of the sauce. In fact mine was more saucy due to my not putting all the meat that it called for. I used venison sausage which was the ground meat with seasoning. Made it with a different type of pepper than the jalepeno and learned a big no-no. Cutting a pepper with bare hands is bad. Because even hours later, many hand washes & soaking my fingers in buttermilk didn't get rid of the sting. Then taking out your contacts later is even more painful. [I can laugh now, but it hurt at the time.]

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