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Award Winning Chili Con Carne

Reviewed: Aug. 11, 2013
This is by far the best chili recipe I've ever tried. I threw out all the rest. Yesterday I made it for the fifth time, and (of course) today it was even better. Some tweaks: I use pure ancho chili powder, not a commercial chili blend or mix. I double (or triple) the onions. I use cubes of chuck steak that I cut myself. I double the tomato paste and don't have to thicken the chili at the end. If you have this recipe, you don't need any others!
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Gloria's Sausage Gravy with Biscuits

Reviewed: Jun. 18, 2011
Very interesting. Good seasoning, but the hot sauce doesn't make up for the lack of pepper. I added a tablespoon of fresh-ground black pepper. And as many people say, it really needs more milk and flour. It's rich enough so that it doesn't require half-and-half. I use 2% milk. Don't know about the biscuit recipe since I used packaged ones. I learned something from the nutmeg, W-sauce, onion and poultry seasoning. Overall, I'd just say more pepper and more milk. (WHO cooks a POUND of sausage for SB&G other than a restaurant?)
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Chili con Carne II

Reviewed: May 17, 2011
Excellent basic chili recipe. Not too spicy, not too bland. However, it needs more liquid, so I added a can of beer. That worked well. I also tried Vidalia onions. That was wrong. The chili needs onions with more bite. Also found out you don't need to rinse and drain canned beans. Very easy, very fast.
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Country-Style Ribs

Reviewed: Apr. 25, 2010
Excellent. Needed a little more salt.
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