I've made this many times and finally decided to review it. This last time I made a few additions which I think made this dish even better. First I always double the recipe as it never lasts long and it's great as a leftover, so remember the following is for a double batch. In place of the tomato sauce I use a 28 oz. can of petite diced tomatoes drained (save the liquid)and a 6 oz. can of tomato paste. I use 1 cup of the small pimento stuffed olives measured after chopping. In addition to the raisins I add a 4.5 oz. box of pitted prunes chopped. A yellow or red bell pepper in place of the green. Add 1 cup of the liquid from the drained tomatoes to a small pot with 1/2 cup of Quinoa and cook as directed. Once cook add to the other ingredients in Step 2 along with a small can of chopped Portobello mushrooms. I like mine spicey but do as others have suggested and add the cayenne a little at a time or eliminate and use Rotel diced tomatoes with green chillis.

Wonderful sauce...I made a double batch and kicked it up a notch by adding a bottle of chili sauce instead of the 2nd cup of tomato sauce then I added 3/4 cup of Jack Daniels Old No. 7 Whiskey. Also doubled the Hot sauce amount as I like my sauce spicy. Fresh minced onion & garlic in place of powder & salt make it a chunkier sauce. I now call it "Bubba's Best Jack & Coke BBQ Sauce".

Great recipe. I didn't have lobster base or chile de arbol, but the soup still turned out fantastic. As with most soups it was even better the next day after the flavors had time to meld together.

If you like spicy chili this is the recipe for you. With the amount of peppers in the recipe its not as hot as you'd think.

The combination of ingrediants turned out fantastic. Go easy when adding the dressing, the recipe makes more than you'll need.

Exceptional flavor. I took the advice of some of the other reviewers and doubled the recipe right from the start. I also substituted curry powder for the tumeric, a poblano pepper for the bell pepper and used a large can of petite diced tomatoes instead of a fresh tomatoe. I also increased the amount of broth, added 1 lb. of Italian sausage precooked with the casings removed, one 14.5 oz can of white corn, quartered and thin sliced zucchini and some finely sliced cabbage. A small dolup of sour cream in the bowl really enhanced the flavors.

This receipe was WONDERFUL. I made this for a holiday gathering last year and I couldn't make them fast enough. Even the people who don;t like spicey food loved them. I prepared them ahead of time then fried them as I served them. They are best when served immediately after frying. I will be making these again and again and again.