I used this recipe but made some changes -- don't know if it's fair to review it. It turned out great though, and it's due to the hearty meat and spice mixture that is the foundation of this recipe. I used 2.5 pounds of both meats, browned them and poured off the liquid. Sauted onion and garlic then and added meat back -- this got rid of a lot of fat. I also added 3 cans black beans (I like beans in chili) and 1 can of corn. Used 5 cans of beef broth (low salt). Spice changes: 1 T new mexico chile powder extra and 5 or 6 tallicherry black peppercorns. I wanted the chili the day I made it, so I didn't do the refrigerations step; I added the cornmeal and lime shortly before serving.