I didn't like this. After letting it simmer, it tasted like nothing more than a very acidic pasta sauce. The red wine vinegar was incredibly strong, so much that even the chili powder couldn't shine through. I had to counter it with beef broth, dark brown sugar, a squeeze of honey, Worcestershire sauce, cinnamon, onion powder, cayenne, and extra chili powder and cumin for it to taste like chili. I cook for a man who does not enjoy food that is ultra spicy but he likes some spice, and before doctoring it up he tested it and felt it was too weak and acidic even for him. In the end, it resembled nothing like the original recipe.
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I didn't like this. After letting it simmer, it tasted like nothing more than a very acidic...