This is a good base for a Chili recipe, but you need to add your own touches or it doesn't have that kick to it. I skipped the tomato juice and used two cans of plain tomato sauce. I found that the vegetable ratio was way too low. If you cut the recipe in half, it calls for only 2 tablespoons of green pepper for a serving size of 5! That is not nearly enough to get the taste and texture of the peppers in the Chili. I think I easily quadrupled the celery, peppers, and onion. I chopped up 3 different colors of peppers (red, yellow, and green) to add a nice visual appeal. I used fresh chopped garlic, instead of powder. I also added a few tablespoons of Worcestershire sauce and a bouillon cube. I added more of the hot spices to it as well because it was just too bland as is. I served it with white rolls on the side and sour cream to put on top. With the additional changes it was easily a 4-5 star Chili. The recipe as written though is simply average. People who do not like a lot of spice might find it perfectly fine. I needed to give it quite a kick to make it work for me though. I will definitely make it again with my own additions of course. Thanks for the recipe George!

Reviewed On: Apr. 12, 2011

This recipe has the potential to be very delicious, but as written it is bland (hence the three stars). I had to alter it to make it a perfect five. I browned a chopped onion and some bacon cubes before adding the broth and cabbage. When the mixture started to reduce and the cooking time was nearing it's end, then I started spicing. Plenty of black pepper, salt, sugar (yes sugar!), and a few splashes of balsamic vinegar. I let the broth cook out and browned the cabbage a tad. You can serve this delicious cabbage mix many ways. It is great mixed with spiral noodles, mixed with mashed potatoes (like Colcannon), or serve it alongside some bangers and mash. It is a staple at our house because it tastes incredible!

Reviewed On: Mar. 17, 2011

I've never had Bangers and Mash, so when I ran across this recipe then I knew I had to try it! The red wine sauce is absolutely delicious, but as stated it is a thin gravy. I like mine thick and there was no problem to thicken it up. I used a bratwurst and although it was still good, next time I will try a different sausage. Maybe something like Kielbasa, as I think it would compliment the onion gravy nicely. Of course the choice of sausage is down to preference. No complaints about the mash. I love mashed potatoes and I've never tried adding mustard powder. It gave it a nice little kick! I don't really understand the reviews that say this recipe is time consuming. The most time consuming part is the mash, which takes about 20 minutes to make. I just left the gravy on to simmer while the potatoes were boiling. In under 30 minutes, I had a meal on the table. It doesn't seem like much time to me! I served it with fried cabbage, which rounded it out nicely. This is not a fancy meal, but I'm very happy that I tried it. This is one of those heart warming comfort foods which I will definitely make again and again! Thanks for the great recipe wsf!

Reviewed On: Mar. 17, 2011