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I LOVE this recipe! I have used it for a couple of years now, and keep adapting it when I feel saucy. I wanted this to be as healthy as possible, so here are the changes I made: Added 6 large carrots, sliced, replaced two cans of kidney beans for two cans of black beans. Also to change the spice, I take different peppers (jalapeno, habenero, serrano, etc) make a slit in each one and cook them with the chili. I remove them before serving and it adds a nice hint of spicy to it. This is such a great recipe for chili that can be modified or is awesome on its own. The red wine is probably what does it. =)

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3 users found this review helpful

Squash Dip

Reviewed: Feb. 16, 2005

This dip had a great texture. Not everyone liked the flavor--I think goat cheese is an aquired taste, and my guests aren't there yet. Try this one when you are hosting people with a more sophisticated palette

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12 users found this review helpful

Alaskan Spicy Spinach Dip

Reviewed: Feb. 16, 2005

This dip was very good and has lots of potential to be great. More tomatoes and more spice are needed...

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23 users found this review helpful

Poblano Chicken Enchilada Casserole

Reviewed: Feb. 16, 2005

I cut this recipe in half, and garnished with Fresh Salsa I.....It was excellent. I'll probably use more peppers next time--i also used the full amount of mushrooms even though everything else was cut in half.

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3 users found this review helpful