Excellent, excellent, excellent! Even my picky 5 year old gobbles these up!
This was great. I followed the balsamic reduction directions and only simmered for 10 minutes as others suggested and it was perfect. I didn't use all of it, rather saved it in the refrigerator and made the salad a few more times using the vinegar. So great and now will be a regular in my rotation, thanks for sharing!
Great recipe, I did modify it a little bit. For starters seeing that it was so much prep, I went ahead and doubled it and have placed a 2nd one in my freezer. I also increased the amount of ground beef. It called for 1 pound per recipe and I upped it to 1.5 pounds per recipe. Also, the quantity of zucchini used was way off for me. I sliced mine quite thin and used 9 zucchini between both recipes so 4.5 zucchini’s per recipe (they said to only use 2 per recipe but that wouldn’t work). I precooked my mushrooms and drained the liquid as someone else recommended to reduce the excess amount of liquid. I also used red pepper instead of green to give it a more Italian and less chili taste and finally, I added 1 clove of crushed garlic to each recipe.
I thought it would be blah, but it was really good. Here is how I modified it - I added 1 can of corn and omitted the green beans, they just didn’t sound right to me. Also, instead of the baked beans I used pinto beans so I had black, kidney & pinto beans. I also cooked this in my Instant Pot on the chili setting and it was great. Lastly, I made extra and froze it for later, super yum with chips crushed into it and some cheese.