The flavor was great but I screwed up by not adding all the cheese to the milk mixture before adding the broth/beer. When I added the remaining cheese, it would not incorporate into the soup and became a blob. Lesson learned.

I've never made grits before but following suggestions on here they came out great. Used chicken broth but forgot to add the cheese. Also, I added some red onion, sliced ham and some brocolli to the shrimp/tomato mixture. I used thawed frozen shrimp and added a couple pats of butter to the sauce just before serving. Made a wonderful broth.

Like everyone else, we loved these. I modified the recipe by using 4 cups of low-sodium chicken broth and 1 cup of water. I did not add the bacon, but used a little more ham than called for. I think the next time I will decrease the cayenne to a quarter tsp. as I'm not a big fan of cayenne flavor. I would maybe add a little more jalapeno to make up the difference. I cooked them for a full 8 hours and they were nice and tender, tasty and filling. These will definitely go in a regular rotation in our house.

I can't stop eating this. Absolutely wonderful. I did use some of the tips from other commentors and added a few twists of my own. I added some cubed carrots and used a prepared Salsa Verde with jalapenos added. Also, I did make an olive oil/flour roux to thicken it a bit. If you don't like heat, I would recommend using a tomatillo-only salsa or make your own, leaving out the jalapenos. I used 5 poblanos, roasted in the oven and peeled. Next time, I'll use a few more. Make this recipe. You won't be sorry.

Outstanding! I made these pretty much to the recipe, but made the following tweaks. I used a little more bacon, discarded the drippings, and used smoked sausage (browned) instead of the kielbasa. I didn't have dried onion, so used fresh. Finally, I also didn't have green peppers or green onions on hand and I definitely think these beans could have benefited from both. I warmed up some tortillas in a hot pan and spooned the beans in, added a little shredded cheddar, and rolled them up. My only suggestion is to not add any salt until near the end of cooking so they soften up without a 9-10 hour cooking time. I will be making these regularly.