"Overall a good recipe. After tasting, I had to add a 6 oz can of tomato paste to thicken it a bit and to tailor the recipe to what my idea of chili is.
Pork loin... 2 inch cubes? Really? That would be like having pork steaks floating in your chili. Half inch chunks worked better for me.""

"Very good. The one problem I have with this recipe is the Food Network staple Parmigianno Reggiano. When this recipe was posted this cheese sold for about $15/lb, now its $25/lb. This recipe calls for over $8 worth of parmesan alone. Unless your really trying to impress someone (or you are wealthy) I would suggest a nice Wisconsin parm instead. Sa""

"Very good. I followed the recipe exactly except the pork was substituted with chicken breast. I got raving reviews from the family. The only suggestion I received was to make it more spicy. Next time I may try hotter peppers."